Rating: 4.52 stars
64 Ratings
  • 5 star values: 46
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary test

prep:
45 mins
additional:
4 hrs
total:
4 hrs 45 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.

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  • 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.

  • 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.

Nutrition Facts

249 calories; protein 1g; carbohydrates 41.1g; fat 10.8g; cholesterol 0.1mg; sodium 36mg. Full Nutrition
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Reviews (68)

Most helpful positive review

Rating: 5 stars
10/27/2004
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. Read More
(50)

Most helpful critical review

Rating: 3 stars
01/25/2004
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:( Read More
(28)
64 Ratings
  • 5 star values: 46
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/27/2004
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. Read More
(50)
Rating: 5 stars
12/17/2004
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. Read More
(42)
Rating: 3 stars
01/25/2004
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:( Read More
(28)
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Rating: 5 stars
12/12/2007
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! Read More
(23)
Rating: 5 stars
01/25/2004
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. Read More
(20)
Rating: 4 stars
12/07/2003
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! Thanks Arlene! Read More
(19)
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Rating: 4 stars
01/25/2004
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. Read More
(17)
Rating: 5 stars
10/11/2010
I made these last year for the holiday and everyone loved them. but today I made a few changes and they are even better. I used butter and let it get real soft overnight and I used heavy cream instead of milk. When I melted the chocolate I only used one tablespoon shortening to make the consistancy perfect for dipping. (maybe a smig more) A little trick so not to have such a mess is use a teaspoon to scoop filling and drop onto wax paper. place in fridge for 10 minutes and then flatten and return to fridge for another 10 minutes. Now its easy to just wrap and slight mold the filling around the cherry. Return to tray and refridgerate for several hours before melting the chocolate for dipping. Fantastic recipe Auntylene THANKS AGAIN. Read More
(14)
Rating: 4 stars
01/25/2004
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. Read More
(14)