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Chocolate Covered Cherries

Chocolate Covered Cherries

  • Prep

    1 h
  • Ready In

    1 h
Meredith

Meredith

Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Drain cherries and set on paper towels to dry.
  2. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
  3. Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
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Reviews

Allison S.F.
694

Allison S.F.

3/14/2004

As always, I made a slight modification just to make things easier: I bought tubs of the microwavable dipping chocolates that is now available in most stores to dip the cherries in. Here is a very helpful tip: Buy the mini-muffin/cupcake/candy cups to place each cherry in after dipping. I found mine at Michael's craft store but I know they have them in grocery stores, as well. I think it looks nice to use these when presenting them, especially if they are in a candy box. Also, it is helpful if you dip the cherry and place it directly into the cup...because when you pick the cherry up from whatever surface, there is a spot where the chocolate doesn't cover and the juices from the filling will seep out. What happened to me the first time round with this recipe was this: I placed the dipped cherries onto wax paper to dry. Then, I moved the cherries from the wax paper into my container. The filling seeped out through the bottom part of the cherry that had touched the wax paper and there was no chocolate there. So, it helps to put them into the candy cups directly after dipping them. Hoped this all made sense!

Tracy
328

Tracy

12/6/2007

WOW! These are hands down the absolute best chocolate covered cherries I have ever eaten! I have never really cared for them until now, but I wanted to make some for my husband so this recipe looked easy enough. Boy was I surprised when I bit into one of these. I can't stop eating them. I had such good results that I thought I'd share what I did: I wanted to make a big batch so I used 4 jars of Great Value (Wal-mart) maraschino cherries WITH STEMS-hint: these are not with the canned fruit, they are on the isle with ice cream toppings. I tripled the dough recipe and used 1 bag of dark chocolate chips mixed with 1 bag of semi-sweet chocolate chips and 1 TBSP shortening. This was the right amount of chocolate and dough for the number of cherries. I drained and chilled the cherries, wrapped in dough then briefly chilled before dipping them in the chocolate. I left the stems on for ease of dipping in chocolate. I let them sit overnight then pulled the stems out the next morning. Where the stem left a small hole I patched it with a dab of chocolate. Once dried, I flipped them over and used a butter knife to spread an extra layer of chocolate on the bottom to cover any thin areas where they sat on the wax paper. This took a little work but I had NO leaking and from dipping them with the stems on they had a nice even coating on the outside and looked very much like the store bought kind. Everyone that has had one has LOVED them. I will definitely make these again and aga

BROSNANFAN
161

BROSNANFAN

1/30/2009

It's cold here in Illinois (everywhere?) right now so a great time for candy making. My dad gave us Brach's dark chocolate covered cherries every year for Christmas and now they don't make them. I was hoping this would be like them. I didn't have the chocolate bark so I used the little dark chocolate "buttons" I buy every year at Christmas from the local candy supply store. Also, my cherries didn't have stems but this wasn't a problem. The key is to buy the little Wilton candy dipping packet that has 3 or 4 different kinds of dipping tools. Also, DROP THESE ON A COLD WAX PAPER COOKIE SHEET - helps them set right away. Only a couple needed re-dipped. If you have a little uncovered spot on the bottom, just pick it up after setting, and re-dip just that little spot. All that being said, these are good but WAY too sweet. Update: I tried this again with the milk chocolate (same buttons from candy making store) and they are way better so I'm upgrading to 5 stars. Thanks! Another update - I tried this at Christmas with the "chocolate bark" and really hated it - yuck! Use real milk chocolate! If you can't find the candy "buttons", use milk chocolate chips. It really does make all the difference.

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