"Maraschino cherries with stems are rolled in a sweet coating, then dipped in chocolate. These candies are best left 1-2 weeks before eating." — AUNTYLENE
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2 1/2 cups
4 (4 ounce) jars
maraschino cherries, drained
semisweet chocolate chips
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.
I had a lot of trouble working with these. STICKY! Everyone loved them...but I found them to be way too sweet!! A different recipe for the chocolate coating would help also, because the chocolate on it melted when left out for more than 5 minutes. Not pretty:(
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.
I taught a class for children's cooking and we
did this recipe with 15 children. It was quick and
so easy, all the kids loved it. Lots of smiles and sticky fingers... Thank you so much.
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.
These are great, though I spiced mine up with ginger, cinnamon, and chili powder (I know that last ingredient sounds bizarre, but it adds a nice punch) and they were phenomenal!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Covered Cherries II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 97
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