Chocolate Covered Cherries II

Chocolate Covered Cherries II


"Maraschino cherries with stems are rolled in a sweet coating, then dipped in chocolate. These candies are best left 1-2 weeks before eating."

Ingredients 4 h 45 m {{adjustedServings}} servings 249 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
  2. On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
  3. In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.
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Reviews 46

  1. 54 Ratings


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.


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 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:(