Reviewed: Nov. 21, 2009

I'm a beginner candymaker/baker and these turned out wonderfully!! I'm so pleased with them.

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Reviewed: Nov. 6, 2009

Let them sit for a week or two...yum! But be sure to do it in the fridge, not the freezer. The yummy liquid won't happen if you have them in the freezer.

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Shannon Gansner

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Reviewed: Dec. 22, 2008

This recipe is good but very sweet. Everyone that came over didn't wait for them to liquify inside. It is best to make sure these are well chilled so they don't melt when dipping them in the chocolate. I used almond bark since I think its easier to use than chocolate chips.

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Jennifer

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Reviewed: Dec. 19, 2008

Fun to make. Just make sure you let them set for two weeks before eating. durning Halloween I add a little more of the sugar dough, squish is around and make it look like a mouse. add slivered almonds for ears. The kids just love them. can make them with the regular chocolate or the white chocolate.

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cookie

Cooking Level: Expert

Home Town: Fridley, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Dec. 16, 2008

i made these cherries for christmas last year everyone loved them i used rum extract instead of almond loved it

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sweets

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Kissimmee, Florida, USA

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Reviewed: Mar. 12, 2008

Definitely a crowd pleaser and fun to make. All of my coworkers beg me to make them for birthdays and celebrations. I made them for my father in law for Christmas one year and now I can't get away with not making them. The longer you let them sit in the fridge the better the flavor.

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Maggie L.

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Reviewed: Dec. 12, 2007

I have made these covered cherries for years now. If they are "gooey" drop some powdered sugar on them, or coat your fingers. Flower turns to a paste, so the cherries center won't melt down as they should. As for the coating, regular candy melts are the most sturdy. Tips on chocolate, 1. rapidly chill it, it stays shiny. It will look dull if hardened at room temerature (but DON'T over chill it, it will crack!). 2. NEVER melt directly on the stove! use a double broiler or in 30 second increments in a microwave, stirring in between segments (don't use glass bowls, plastic only) 3. Avoid moisture, water or condensation at all costs! It will make your chocolate thick and clumpy, not good to use or look at! 4. Whitish or "dusty" looking chocolate is not spoiled! It simply melted and reset too slowly. Thanks for sharing a splendid recipe!

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Gloria

Cooking Level: Expert

Home Town: Turlock, California, USA

Living In: Pleasanton, California, USA

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Reviewed: Aug. 16, 2007

Very good and not too hard to make.

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Debby G2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: White Lake, Michigan, USA

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Reviewed: Jun. 12, 2007

The base for this recipe is good. The icing sugar fondant that is used to roll around the cherries is very good, but the chocolate chips around the outside make it overly sweet. I would say that using a dark chocolate would be much better than using a milk chocolate. A correctly tempered high quality chocolate makes these candies divine, and they wont melt on you like chocolate chips will. It gives them a hard shell - these are especially good when rolled in some crushed hazlenuts when the chocolate is still wet.

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Kookie

Cooking Level: Intermediate

Living In: Goderich, Ontario, Canada

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Reviewed: Jan. 9, 2007

My fondant wasn't sticky, it was simply gooey. I had to add a ton of flour and put it in the fridge to be able to work with it. Then, I found out that heating chocolate on "medium heat" is a bad idea. I ended up melting chocolate disks because I didn't want to waste my time trying again. Personally, I thought they were too sweet. However, both of my parents insist they taste like store-bought chocolate covered cherries, so I suppose that's a good thing.

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Alicia J.

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Avondale, Arizona, USA

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Reviewed: Jan. 3, 2005

Made these for my New Year's Eve Party. Although VERY sticky to make, they came out great and fans of chocolate covered cherries loved them.

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Suzie

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Reviewed: Oct. 27, 2004

I have made these for Christmas gifts two years in a row, and they turn out very well! It's worth the effort if you are a chocolate cherry lover, and it can be a fun assembly line candy to make with a friend. They really do need to sit for a couple weeks, though, to get that nice liquidy inside-- otherwise it's just a cherry wrapped in sugar paste.

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Amata

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Reviewed: May 7, 2004

These are better than store bought. My grocery store only had 10oz jars of cherries, so I bought two. The cherries were pretty small, so I was able to yield about 35 to 40 cherries out of the recipe. Also, I didn't have any almond extract, so I used vanilla. I made these on a Wednesday for Mother's Day that Sunday so they could sit for a few days and almost ate all of them. I will definately pass on this recipe. ***Warning*** I can't remember which brand of margarine I used the first time I made these, but the dough comes out different depending on the brand of margarine. Land of Lakes comes out pretty sticky.

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SNFRAZIER

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Reviewed: Dec. 22, 2003

These are really good. They are loved by everyone but are very sweet, almost too sweet.

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SENNMILLER

Cooking Level: Intermediate

Living In: Oil City, Pennsylvania, USA

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Reviewed: Dec. 14, 2003

These are sooooo good! I just finished them up about half an hour ago and couldn't resit trying them. Yum! I made half of them with milk chocolate and half with white chocolate for a bit of variety. One thing I learned, when you heat up the chocolate, take it off of the heat or else it'll burn. Haha. I can't wait to give them to my mom who absolutely loves chocolate covered cherries. I'm sure they'll be even better in a week and a half. Thank you so much for this great recipe!

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SPEEDYCIVICGURL

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Reviewed: Dec. 12, 2003

I made these several weeks ago and they were just fantastic. I am going to make them again in the next week and give them away as part of the cookie trays that I am making. Alot of work but so, so well worth it! Thank you for another winner!

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DONNAINNC

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Reviewed: Nov. 28, 2003

This recipe will do 2 (10 oz.) jars of cherries and it isn't necessary to knead it on the countertop, just knead it in the bowl. Lastly, it needs one more tablespoon of margerine. Remember to place them on waxed paper to cool once their dipped in chocolate.

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DLVAUGHN

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Reviewed: Mar. 26, 2003

I don't know why I made these. I don't even like choco covered cherries. But a lot of people do, so I made them to give as gifts at Christmas. I followed the recipe exactly, and I still have a bunch of it sitting in my cupboard four months later. Oh well. They looked really nice.

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MrsGrasty

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 4, 2003

These were a sticky mess to make but sooooo good. Made them for Valentine's day, but no one could wait the two week period and they were gone well before that.

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ALETA14

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Reviewed: Jan. 26, 2003

These cherries were just too sweet for me, and my friends, with whom I made the recipe, felt the same way. If I made them again, I would either use a darker chocolate and/or a different kind of cherry.

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ANNE LAMBORN

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Chocolate Covered Cherries II

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