Chocolate Covered Cherries

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!

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.

I never would have thought that I could make candy like this--on the first try! I used Ghiradelli Chocolate chips melted in a cereal bowl over some simmering water and added a little shortening. Worked like a charm. I was hoping the white center would "dissolve" into just juices and sure enough, after just a few days they have. I'm so impressed with myself and this recipe. Thanks!

Very easy to make....took advice of one person who left a review and I put them directly into mini paper cups for truffles...not a good idea...the chocolate takes form of the cup...instead I would just place them on a wax paper lined cookie sheet and peel them off after. Taste excellent though! **UPDATE I made these 2 weeks ago and put them away to get gooey in the middle...and I tried one last night and they are not gooey AT ALL!! It's basically a cherry, wrapped in fondant, covered in chocolate! What happened???

These are better than store bought and suprisingly easy to make. I was worried about using to much of the sugar dough and was probably too skimpy. I'd be sure to use the full teaspoon next time. After 3 or 4 days, they were already nice and creamy. I think next time I might also try adding a bit of paraffin to the chocolate coating... they seemed to lose their lustre within the first week.

This is a very yummy and simple recipe. Chocolate covered cherries are my favorite candy and I am very picky about them. The only thing I will do next time is double dip the bottoms- they tend to spring a leak and get a bit sticky. Rave reviews!

Out of this world!! I can't wait to try these out on family and friends on the holidays. These are perfect just the way they are, but next time I'm going to try adding a few drops of mint flavoring to the dough mixture to have chocolate mint cherries,just for something a little different. Also after the first dipping of chocolate( I used Chocolate Almond Bark and it worked really well) try dipping them a second time half way,in melted Vanilla Almond Bark. I think they would look great. Thank you for sharing the recipe.I will be making these alot for special occasions.

These were amazing and not that hard to make. HELPFUL HINT: I put a baking sheet in the freezer for about an hour before I made these, then took it out and covered it with aluminum foil. When you put the dipped cherries on them, they cool instantly and don't leave the bottom of the cherry without chocolate. PERFECT!

I'm guessing the 1 gallon jar of maraschino cherries with stems is about 300 to 400 cherries. I made 3 different batches with different flavours (plain, rum, almond). Each batch wrapped 50 cherries using 1 level tsp of fondant. I put each tsp of dough in between 2 pieces of waxed paper and using the flat bottom of a glass, pressed out to about 2" disc. I wrapped the fondant around the cherry and rolled between my palms, even with the stem on, then I froze. The frozen cherry was easy to dip using the stem, then I twirled the cherry to remove excess chocolate. Only 2 stems (out of 150) broke off using this method. Even when putting the dipped cherries on waxed paper on top of a frozen plate, they still needed to be double dipped on the bottom. I'll be using candy cups from now on to shorten this process. Adding shortening to pure milk chocolate will make the chocolate super soft which was OK but the cherries cannot touch each other because they'll stick together. Whoever said the juicier the cherry the better was correct. The rum batch where the cherries sat out drying the longest have a crystally sugar consistency rather than a softer juicier center. Though if the cherry is too wet it's really hard to wrap. Great recipe Meredith. Thanks.

easy to make, everyone i give them to loves them. better than store-bought!

I have made thousands and thousands of chocolate covered cherries (with a different recipe), and I sell them by the dozen. Just a few tips, you do not need to let them harden after wrapping them, after making thousands, I decided that was a step that was totally not necessary, I wrap them with the stem sticking out, and immediately dip in the chocolate, and put in a clear plastic mini muffin container with a paper liner, and wala, done with it. I leave the stems on because when they are on a tray with other candy, it is very obvious of what this candy is, I think it is kind of unique, and even in the mini muffin containers, it looks nice with the stems in. The wrapping won't totally turn liquid but will get juicier with time. I store them in the refrigerator, they can also be frozen.

These are GREAT. We made them for Christmas gifts and everyone was very impressed.

Great recipe! I found that by "dusting" my hands with powdered sugar while wrapping the sugar dough around the cherries went a lot faster and was less messy. I have made these lots of times and I tweaked the recipe just a bit by adding a few drops of almond extract to the dough to give the finished candy more of a cordial flavor.

SO TIME CONSUMING, but these are very addictive. I doubled the recipe and dipped half in semi-sweet choc chips w/2 tbsp shortening and the other half in white choc. I added 2 tbsp cherry juice and 1/2 tsp almond extract to dough mixture. Was a nice addition!!!! I left the stems on, because I think they look decorative that way and they are easy for everyone to pick up! I froze cherries first, then chilled them after wrapping dough on them and then took a few out of fridge at a time and dipped in choc. Helpful hint: I rolled dime size balls of dough in palm then flattened and it wrapped nicely around cherry. Dont let dough get warm, will not wrap easily.

I doubled the recipe for the fondant, and added 2 TBSP maraschino cherry juice, and 2 tsp Almond extract which made it very extra yummy!!! I dont know if they will last long enough to even get a chance to liquify, but doesnt really matter, because they are delicious as is!! I used shortening on my hands to keep the fondant from sticking to my hands, and it worked really well. I used the cherries without the stems and had no problems with leakage. Thanks for a great recipe!! These will be on my list of Christmas candy to make for years to come!

These are fantastic! One word of advice, I kept mine in the 'fridge for a week, and the insides did not melt. However, after storing them in an airtight container in the kitchen for 3 days, the humidity did it's trick to make them gooey.

THIS is what I have been searching for! I haven't tried it yet but I have some maraschino cherries soaking in brandy as I type awaiting for the perfect recipe ot make chocolates with! I usually just drain them, let them dry then dip them in chocloate. While they are good just like that Ive been wanting to find a nice creamy center to add to it! Unfortunately the store did not have the stemmed ones so I bought the ONLY kind they had. But I have a chocolate mold perfect for cherry type candies. I will fill the mold with the chocolate, let it harden, add some of the dough inside add the cherry and add more dough to secure the cherry nicely then cover the bottom with chocolate. This way too should take care of the leaky bottom problem! Will post results when I make these! :)

I'm a Baker and have been using a recipe very similar to this for years. The only difference is that I add about 1 tsp of the Cherry Syrup to the sugar dough. I find that it adds more flavor to the final product. In my experience, You really must keep the dough refrigerated, I usually have time to make about 10 before putting it back in the fridge (for about 7-10 minutes). Also, when wrapping the cherries in the sugar, smush it in kinda roughly, and then roll it in your hands to even it out. That creates the nicest result. And when I do mine, sometimes I use cherries without stems. When doing this, you need to have wire tongs to dip it into the chocolate, but the overall result is the same. Love this recipe!

These cherries are delish!!! Tough to keep around the house for two weeks but worth it! THIS IS A GREAT ACTIVITY FOR KIDS! My 8 year old son and I made many for Valentine's Day this year. I froze the cherries after quickly draining the juice out. The juicier the cherry the better. We then wrapped them and tossed them into the freezer again while we melted the chocolate. Dulci Frutta is a perfect chocolate for this recipe and for projects with kids! Last step was to drizzle a little white chocolate across the top. My son was very proud to hand these out after he had helped with every step of this recipe. We only altered the recipe by adding a small amount of the cherry juice to the fondant and then more sugar to even out the dough. Also, made Grand Marnier cherries for the adults by marinating the drained cherries for two days. SO YUMMY!

A great recipe and I made them twice over the Christmas holiday's. Lots of work but yummy. I dipped mine in milk chocolate and then once they hardened, white chocolate. I found them at their best at 7 - 10 days but the filling started to get grainy after that (by 14 days).

Great recipe! However, if you want it to actually yield 60 cherries, you'll have to use about 1/2 tsp of the dough to cover each cherry instead of 1 tsp. Also, take the other reviewers advice and put everything (the dough, the cherries, your spoon, the tray you'll put them on, everything) in the freezer for about 20 minutes before you try to wrap them and several times during the process as it all warms up again. Also, run your hands under cold water first and then handle the dough as little as possible as you flatten it out and wrap it up over the cherry.

Very close to the recipe I used to use and lost.......my old one also had a bit of brandy in it so all I did was add a bit of brandy to the sugar filling on this one. One thing the recipe fails to emphasize is that you really do *need* to let these sit for a week or 2 for the centers to get the right consistency. I do remember that from past "cherry making"!! The title just "suggests" they are better that way. How I make them leak proof (if you want to bother with buying candy molds): I coat the mold with a layer of chocolate, put the cherry stuff in the middle and top off with more chocolate. Cool and pop out. They come out store-bought professional looking this way for gift giving.

this did not work, the inside part didn't dough up and it was a mess, and it all went down hill from there

These are amazing. I made things a lot easier on myself by buying the Wilton chocolate melting pot that is sold in the candy making section of Michaels. I also bought the real wilton melting chocolate that is also used in the chocolate fountain. They came out INSANELY good and I sold over $200 worth this Christmas season. Also, I found the jumbo cherries and used those, they are much larger, and there are not stems. I covered some in white, some in dark and the rest in regular milk. Will definitely use this recipe next christmas.

I can't believe how great these are. Dipped in Ghiradelli choc w/ sm. amt of shortening added.One tsp. vanilla flavoring added to the fondant and a 2 tblsp of the cherry juice.

I made these to give as gifts to my friends for Valentine’s Day. These were very good and pretty sweet. I measured the dough into teaspoons and rolled into a ball before flattening with the bottom of a glass dipped in powdered sugar. This made it a uniform thickness and was perfectly round and wrapped around the cherries nicely. I was disappointed with the chocolate not having a shine to it. Great recipe. I will make these again. 12-15-2014 update: I've made these little gems a couple times and they are way better than store bought. The teaspoon of fondant called for is the perfect amount to wrap around the cherries, much more than that and your centers may not get as gooey as you would like. Definitely best to make these 10 days - 2 weeks before you intend to devour them. Instead of using conf coating, I melt a bag of semi-sweet chocolate chips made with real cocoa butter using a glass bowl over a steaming pot of water. A good quality chocolate is key to a delicious result. I thought the semi-sweet chocolate helps to cutdown on sweetness just a tad. After dipping the cherries I put the leftover chocolate into a sandwich zip top bag, clipped the corner and drizzled the chocolate over the coated cherries to give them a prettier finished look. I do think it took more than an hour to make these. So easy and yummy.

This looks very similar to the recipe I got years ago from a Southern Living magazine. I usually mix up three batches of the "filling" one I use to make the chocolate covered cherries, the next I mix in baker's coconut, and the last I mix in mint flavoring to taste. Then you have 3 different candies. Also I usually melt 1 pkg of chocolate candy coating and then stir in a 12oz pkg of semi-sweet chocolate chips. This gives it a more genuine chocolate taste while keeping the firmness that you get from using the candy coating.

This recipe was great. It was pretty time consuming but that was expected. Follow that advice of other reviews and put the cherries in the freezer. Also, after rolling the cherries with the filling, place them back in the freezer. That made them so much easier to dip. I double-dipped mine so they would not leak. Excellent!

Wow, these were awesome. They taste just like the store bought ones. I used melted milk chocolate chips for the outer coating instead of the confectioner's coating and they turned out perfect. They do take almost a week to get "juicy" inside, so it's best to wait until then to eat them.

Drunken Cherries: Drain the cherry juice, let the cherries dry a bit on a paper towel, then fill the jars with Vanilla Vodka. (I also used Mango Liquor, Burbon and Brandy, in different jars.) Let them marinade for a bit, then make as the recipe says. I covered each in a different chocolate, decorated the tops with different sugars so everyone could tell which was which. They are wonderful!

I just made these for the first time. The recipe was easy to follow. The dough was a little messy to work with, you will want to make sure that you add a little oil to your hands. This made it so much better. I will be making these for years to come. They are delish!

Although these took a little more effort than I expected, they were VERY good. Choc Cov Cherries are one of my husbands' favorites, and about a week after he ate some of these I didn't feel like making them again so I bought him a box. Big mistake. The boxed ones fall so flat against these, especially if you use good chocolate. One thing - make sure you use a VERY THIN coating of the sugar dough, if it's too thick it won't soften enough, and I did keep mine in the fridge. Thanks for the recipe!

WOW!!!! I never thought I would ever be able to make something so fancy looking and soooo close to the ones you buy at the store!! Everyone was sooo impressed. I only had 43 cherries but it was no where near enough even though I followed the 1 tsp per cherry!! So I ended up making another half batch, which guess what?...Still not enough for my 43 cherries! I ended up making only 38 cherries and it was really tight. I added almond extract to half the fondant and none for the other half. Both were amazingly good. I followed others suggestions and freezed the tray which I lined with parchment paper for easy cleanup. I then froze the fondant covered cherries on that tray b4 covering with chocolate (I used dark couverture chocolate, which are the flat rounds you find at bulk stores, these are the best for melting thin enough to cover things easily). So easy and fun, they weren't even that messy since they set up quite fast this way. I served them only 3 days later and they were sooo amazing! My mom HAD to call me and tell me how addictive they were and how everyone loved them. Thank you so much for this recipe!

oh my gosh! These are decadent. I found that I can minimize leaving and "patch jobs" by putting the freshly dipped cherries onto a cookie sheet that I had put into the freezer for about half an hour. I also found that it was easier to make these if the stems are removed at the very beginning of the process. That seems counter-intuitive, but here's what I did. After dusting your hands with powdered sugar, get the right amount of fondant and roll it into a ball. Then press it into a disk and put a cherry in the middle, and wrap it up as well as you can. Then, roll the whole thing as if you were rolling the fondant into a ball again. This will help get even coverage. When dipping time came, I just stuck a fondue fork into the top and dipped. In hindsight, I think a skewer would have worked better, but the fork was handy. Once they were all dipped, I went over them with the semi-cooled chocolate with a pastry brush and voila. Then it was back to the freezer for 15 minutes, turned them over and went back at it with the pastry brush. Yes, these are a little time consuming. And yes, you have to wait a lot of time before you can even experience how wonderful they are, but for the love of all that is good in this world, they are so worth it!

I was not sure of this recipe as im not a huge glace cherry fan...and i was right to be unsure. I didnt like the glace cherries so I made them again with room temperture frech cherries and dried cherries. With the fresh ones...dont let them sit for 2 weeks you wont be liking the mouldy cherry but they are fantastic served the same day with coffee after dinner and the dried cherries were fanstastic as you could let them sit for a week or 2 and they retained all the flavour of a real cherry without the mould. VERY YUM!

Great, better than a store bought box of chocolates

My dad loves chocolate covered cherries, and he thought these were excellent. I made them for him and gave them to him for Christmas. Everyone who tried them loved them. It is best to keep the fondant fairly thin, that way they don't end up too sweet. Also, when dipping them in the chocolate, make sure to cover the entire cherry. If you don't, the fondant will leak out. I also suggest that after you take the chocolate covered cherry off the wax paper, use your finger or something to spread a little chocolate on the bottom to ensure that there won't be any leaks. Great Recipe!!

I was going to make these for my mother-in-law, who loves chocolate covered cherries, and they were a disaster. I made use of the freezer, added extra powdered sugar, and the powdered sugar coating was still a big gooey mess. To make matters worse, i tried to dip a few, and a glob of it fell off in the chocolate, and made it unusable. I would not make these again, sorry. The flavors were good, but not better than the store bought.

These are very good. I made them last week and they have improved with age, but I'm giving them a 4 star rating because the filling is a little pasty.

I've been making these for several years now. After I drain the cherries I put them on a waxed paper lined cookie sheet in the freezer while the dough is chilling. I pat the chilled dough out in the palm of my hand with my thumb and I've found 55 cherries is about the right number for me. Then I put them back in the freeze before I dip them. As I dip them I put them back on the same frozen sheet maybe that's why I never have a problem with the bottom not being covered in chocolate. Also make sure to use real butter or the dough won't set up. One time I accidentally didn't use butter and the dough was just a sticky mess.

Delicious.... but best after sitting for atleast 2 weeks at room temperature. Would like to know how to make it more like a cherry blossom with nuts.

Made this for Christmas to give as gifts. Everyone loved them over coconut balls, millionaires, and peanut butter balls. Used rasberry extract for flavoring. They were juicy in a couple of days, stored in refrigerator. Family wanted more.

These are awesome! I tried some with white chocolate almond bark which received rave reviews. Good bye store bought cherries, this recipe is a definite keeper. They make very nice gifts at Christmas as well. Try the white chocolate! You'll love it.

These were much easier than I anticipated to make. I followed the directions exactly. I let them sit for over a week and they still didn't turn 100% to liquid. Maybe they aren't supposed to?? The taste was good, but I still prefer the ones from the store!

These are way better than the store-bought cherry cordials. I also added cherry and almond extracts to the dough (about 3/4 tsp cherry and 1/4 tsp almond). This recipe was way easier to make than I thought it would be. Cherry cordials are my husband's favorite Christmas candy, so we'll definitely make this one a tradition. Thanks!

Amazing!! We loved 'em!

DELICIOUS! Please note that they do get better the longer they sit. The first night I didn't think they were very good but several days later they were a hundred times better! We made them for Christmas baskets and everyone was impressed!

These turned out so good and were so easy to make. No one could believe that they didn't come from a gourmet chocolate store!

These are soooo good- but they definitely require some work! I used very small candy cups (like tiny cupcake baking cups) and placed a cherry in each after I had coated it with the chocolate. They came out just fine- no oozing out!!

I made these to give away for Valentines Day and everyone raved about how good they were but also commented on how sweet they were. I dipped mine in melted chocolate almond bark I'm thinking next time I might do semi sweet.

This recipe turned out quite well, although after two weeks the filling was still not quite as gooey as I would have liked. When I made them a second time I soaked the cherries in a little bit of rum overnight. This added some extra moisture to the cherries. I also did not drain them for very long to keep more juice in the cherries. Finally I made the dough a little less stiff by adding some of the cherry juice. It made it a little harder to work with, but resulted in the inside liquifying much more readily. Maybe this was mostly a dry climate problem, but I felt like these changes made a hugh positive difference. I also used real chocolate and kept it at a fairly low temperature so it would keep its temper. This ended up putting a thicker coat on the cherries and mostly eliminated the problem of leaking out the bottom of the cherry. With the changes I just described, I would give the recipe five stars, but it was still very good as written.

DO NOT USE butter with the chocolate. Keep hands cold and roll cherries in powdered sugar. Pull fondant into a flat piece to wrap. Use only fingertips.

So i just finished making these and i tasted one and OMG these are delicious. It was a lot of work, but well worth every second, and man i love love love chocolate covered cherries these are as good as the box, but ill say better cuz i put in the hard work. i had more then enough of the filling to cover 60 cherries, i guess it depends on how much you are surrounding the cherry with, i even had a little left over probably enough to do 3 more cherries. i did dip half in chocolate bark and half in white cocolate, that was the only change i made. Things i did when i kneaded it into a ball i flattened the ball out so it could chill faster. i chilled the cherries after draining them and a half a hour before i covered the cherries , i put a cookie sheet topped with a silpat in the freezer. As i was covering the cherries with the filling, i would put them back in the freezer so they would be cold when it came time to dip. When i was done i looked at every one and patched up any holes i saw stuff seeping out of, i left the steams in. They are DELICIOUS!!!!

These came out great! It's only been 3 days and the fondant is liquifying. I followed some of the directions given in the reviews. Freeze between steps, it really does help. They are good but still slightly off. I'm sure it's the cherries. The end product doesn't taste like the ones you buy at the store. Any suggestions as to a brand or type of cherry to use?

This was pretty easy to do...the only thing I found was that there just wasn't enough fondant to cover 60 cherries (I was able to cover 47). I used one 12-oz bag of semisweet chocolate chips, which was enough to dip about 42-44 cherries--I ran out of room on my wax paper-covered cookie sheet after 42 cherries, so I ate the remaining 5 fondant-covered cherries. Yum! These were made as a gift for my father-in-law, so we'll see how he likes them (he loves his chocolate-covered cherries).

Try putting some white chocolate in a zploc baggie, cut the corner off and put some streakes across the chocolate covered cherries.

These are absolutely delicious. everyone loves them and i always get tons of compliments on them. they r good when they sit for a few days to a week. I usually dip them in melted choc(with shortening) and put them right into little baking cups. They look pretty and really arent hard to make. Well worth the little bit of effort!!

These were wonderful - we couldn't stop eating them. Used marchino cherries with the stems (3 10 oz. bottles). I would not recommend using packaged chocolate that can just be zapped in the microwave (mainly for dipping fruits) as the chocolate is very inferior. It is just as easy (and only slightly more messy) to melt chocolate chips etc. with shortening and you will definately like those results better. Thanks for the great recipe.

while the concept is interesting,will not make again. perfer to melt block chocolate and dip drained cherries right into the chocolate. I dry some of the juice off the cherries so the chocolate will adhere better.

I have a very similar recipe. Only difference is the addition of 1 tsp. almond extract. I make these over a 2-day period. After draining I place (upside down) on a tray in the freezer for a few hours. Then I "wrap" cherries and place back in the freezer overnight. The next day I pull approx. 10 out @ a time and place a round toothpick in the center of each for dipping. As soon as the cherry is completerly covered and I let excess drip off, I place carefully on waxed paper. I immediately "twist" the toothpick out for drying and move on to the next. When dry I place in paper cups. The next morning (left @ room temp) there is sometimes a little "drop" of liquid resting on top. I think it adds a little "character" to the cherry!

These are awsome!. I used Bakers semi-sweet dipping chocolate on some and Dolci Frutta(a sweeter fruit dipping chocolate on the others.Next time I make them I plan on soaking the cherries in brandy or southern comfort first,sounds good doesnt it:). Thank you for sharing this recipe.Its a hit.

I made these last year and they were a HUGE hit. I used the Oregon brand canned cherries and I also made a batch with blue berries. The dough is hard to work with, especially if you are impatient like I am, but in the end they are very much worth the effort. They have been requested again this year, and I cannot refuse to deliver. These are great for the holidays!

Turned out wonderful! I used a little less powdered sugar coating on mine, and they turned out fabulous! I also drizzled white chocolate over the tops for looks. I gave these away as Christmas gifts. Thanks so much for sharing!

Oh my goodness, these were soooo incredibly delicious!!! These will be a part of my holiday baking from now on! No one could stop eating these once they started! The only thing I would emphasize is that it is very important to drop these in paper candy cups as soon as you've dipped them in the chocolate coating. I didn't do that. I just put them on waxed paper to harden. When I peeled them off the waxed paper, there was a little bare spot on the bottom of each of them where the chocolate hadn't covered the filling. As the juices from the cherries mixed with the filling in each candy, the delicious liquid leaked out. It made for a big mess. A yummy mess, but definitely a big yummy mess! :) I think dropping them into paper cups instead of onto the waxed paper would help to keep the juices contained within the chocolate shell.

I love this recipe. It is a bit labor-intensive, but seeing my the look in my father's eyes everytime I present him with the fruits of this particular labor, I know it was time well-spent because he just adores Chocolate Covered Cherries and these are so much tastier than store-bought!

Perfect Perfect Perfect! Don't be tempted to change ONE single thing!

These were VERY easy to make, albeit a bit time consuming. I would probably use a mix of dark and milk chocolate to coat next time as these are almost unbearably sweet with the milk chocolate. I found the fondant mix much easier to apply by dipping my hands in cold water periodically. My kitchen was also quite cool - about 60 degrees. Definitely wait at least a day or two before eating. They just keep getting better!

great

Yum! I have never made anything like this before. They were not difficult at all to make and they are so good. I doubled the fondant recipe like someone else suggested. If your going through the trouble of making them I would deffinatly double it. Next time I will get the mini baking papers so they don't break when I try to move them.

These taste just like the ones from the box...except even better. The filling was just enough for me to make two dozen. I coated them with milk chocolate instead of the confectioners' coating. They taste so great the first day; It's hard to believe but they are even better as they sit several days and let the center soften.

VERY easy to make. turned out perfectly after sitting for 2 weeks. they were gone in 20 minutes. I will buy the big jar of cherries from Sam's club for next time.

These took a while to make, but they were the best darn chocolate covered cherries I've ever had! I gave them away as part of a christmas cookie plate and they were the first to go. Grandpa got his own plate of just cherries (his favorite) and they were gone in about 2 hours!!!

I have tried several chocolate covered cherry recipes & this was the best. The mini paper cups are a great idea to put them in. We tried these throughout the entire 2 week "wait" time:0) We think they were best after 1 week & you need to be finished eating them at 2 weeks- 2 1/2 weeks. These are excellent & I will be making them again.

I have been making these for a couple of years now. Make sure that the cherries are drained quickly but not dried and the fondant layer is thin if you want it to liquefy. Chilling between the fondant step and the dipping step helps stop leaking, otherwise take a knife and spread a little more on the bottom after the chocolate sets. I always do one jar regular and one jar where I replaced the juice with dark rum a week before.

made these for Christmas last year and sent them out to relatives. My brother-in-law loved them and asked for them again this christmas.

These were very good and easy to make. I found it helpful to freeze the cherries (with the dough on them)before you dip them in chocolate so the dough won't melt off.

Excellent! Even though my husband could only wait a day to taste one he said they are absolutely delicious. I had to hide the rest so he didn't eat them all.

These are great, I haven't tried them yet but I used to just dip the cherries in chocolate and those were good. Another member suggested putting the cherries in to tiny truffle cups, that was brilliant! also I added parafin wax so the chocolate doesn't melt if it's out of the fridge for an extended amount of time. Also to make this recipe easier to handle I freeze the dough before I cover the cherries, and then after I cover the cherries I put them in the freezer again so the dough wont melt off in the chocolate when you dip them. All in all a great recipe!!!

I'm not a fan of these, but everyone else who tried them said they were good. I followed reviews along with the recipe. I put each chocolate dipped cherry into a mini muffin liner before refrigerating. I also recommend to definitely refrigerate these for at least a day before dipping. Even then, some fell apart once it hit the melted chocolate.

"Best after 1 or 2 weeks" Seriously? I can't imagine them getting any better nor would I have the will power to wait. These were gone in 48 hours. My filling/cherry ratio was a little off but I applied a thicker wrap around the cherries in the beginning which led to a thin/sparse amount towards the end. Will definitely make these jewels again!

I get rave reviews everytime I make these. To make things easier, I wrap the cherries in the sugar paste and freeze overnight. Then, I cover them in chocolate WHILE STILL FROZEN and they set more quickly. Always turn out wonderful.

I use fondant sugar instead of confectioners and I think it gives the inside a more creamier texture

There is a misprint in the recipe but I think most of us can figure out what it was supposed to be. That being said, I have looked for years for this recipe. I can remember my mom sitting at the table rolling 100's of cherries to give as gifts. Thanks for posting. I'm filing this one for next Christmas

Best choc covered cherries! Just like the ones you buy in the store, Freezing the drained cherries and then freezing the fondant wrapped cherries made dipping them sooo easy! I used the Wilton Dark Cocoa candy to dip them in, would be even better (if that is possible) dipped in premium chocolate that is properly tempered.

Last year i spent thirty dollars to get sugar free chocolate covered cherries for my dad for a christmas present. So this year I decided to try making these. I changed them though to make them with less sugar. I took 2 cup of Splenda and put it in the blender with 4 tb plus a little more of cornstarch and blended until fine and used in place of the powdered sugar. My dad also likes brandy, so I soaked the cherries in brandy overnight. I also found it useful to freeze the cherries after coating with the filling before dipping in chocolate. I dipped in milk chocolate. Not totally sugar-free, but less sugar.

Oh my these are sooo good!!! I didn't have enough fondant to cover all of my cherries, so next time I will make about 1 and 1/3 times the amount to cover all of my cherries. Also, it is necessary to go back the next day and patch the holes before the liquid oozes out, or you will have unpleasant looking candies. I didn't use candy coating because I'm not sure what kind of quality chocolate taste it would give, so I melted good chocolate with a little bit of shortening and it worked perfectly. I will be making these every year!

I loved making these! I used the "almond bark" microwave dipping chocolate, melted it in a coffee cup and dipped the cherries with a toothpick. They came out delicious and the whole family ate most of the first batch in a day!

Wow. They are good... however candy making is not my idea of fun. I'm just gonna buy them at the store for now on lol! But it was interesting learning how they are made thanks for the recipe :)

I used this recipe on strawberries trying to duplicate chocolate covered strawberries from a candy store in Memphis. Even though these were good, the fondant did not turn into syrup like I had hoped. I am still looking for a recipe that will work. Try this on strawberries, though, they do turn out good.

these are better than the bought ones-not as sweet. I used a mixture of semi sweet/ unsweetened dark chocolate to coat them. Next time I will chop up cashews to add to the chocolate-they will taste just like the "Blossom chocolate bar" Great recipe

I made these for my grandmother for Christmas, but my husband and I couldn't stop eating them! I wish I knew how to add wax to chocolate candies so that they don't melt so easily - that is the only thing I would change. These are very time consuming to make.

I had a hard time finding the confectioner's coating, so I used Ghirardelli chocolate chips as suggested by another reviewer and used the dark chocolate. However, after a week or so they lost some of their shine. Next time, I'll use the Ghriardelli candy making & dipping chocolate (another reviewer's suggestion) instead. I'm hoping that will be more fool-proof and still taste great. I also left the stems on the first batch like the recipe says, but didn't like how the cherry juice leaked out at the stem. I took the stems off for the next batch, and used 2 forks to dip the cherries. Takes a bit of practice, but I was happy with the result. I still have to give this recipe 5 stars even though I didn't follow it exactly!

My husband and son love these. Going to make as a surprise, since you can only find them in stores at Christmas. I'll post my results.

I have been making chocolate covered cherries for years. Last year I tried something a little different and I soaked the cherries overnight in bourbon to give them a slight liquor flavor. I'm not a bourbon drinker but these were eaten up very quickly. Excited to let this new batch "ripen" to see if the filling is nice and soft. Recipe was very easy!

Grandma loved these and she complains about everything!! I used Great Value cherries from Wally World as they are nice and large.

I make these every year during the holidays. I add almond extract to the 'fondant'. Yes! Let them set for at least a week because wonderful things happen inside the chocolate!

These only made it a week in our house. They were ok when they were fresh, but tasted much better after a week. Next time I’ll try to hold off for two weeks so the sugar dough has more time to liquefy. I added 1/2 tsp of almond extract to the dough and I thought it was a nice touch. The dough was extremely easy to work with. I froze the dough covered strawberries for about an hour before coating. I also used Ghirardelli semi-sweet chocolate chips mixed with a Tablespoon of shortening for the coating and it worked great. Next time, I think I’ll soak the cherries in Kirsch and use Ghiradelli bittersweet chips for a more sophisticated variation.

These were fantastic! I made two dozen for our family get-together and came home with one left. The second time I made these I added a little vanilla and will do so from now on. I don't get how this recipe yields 60 cherries though. I used a teaspoon and had to double the filling to get enough for my two dozen. Maybe I used too much? Either way, these are much better than anything you can buy at the store. So glad to have this recipe!

Very good, but a lot of work.