My Famous Chocolate Covered Cherries Recipe - Food.com (2024)

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photo by Kathy

1. Can I use butter instead of margin?

   Sheri S.

2. How many cherries does this recipe yield? I have a giant jar of cherries and need to know If I need to make a double batch of the fondant filling

   Felicia L.

3. See Also

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   How long does it take for the newly made cherries to sit before the fondant turns to the syrupy center we all love?

   tinaantolik68

4. Hello, does anyone know the yield in oz. or lbs? I need 8 pounds to make chocolate covered cherry wine. Thanks!

   Nurse Hamster

Reviews

1. I've tried making these 3 times. The first 2 times were delish...but a terrible, terrible mess! The 3rd time was a charm and they turned out beautifully! I used cherries with stems (so much easier!) and I added 1.5 cups powdered sugar to give it more of a sugar cookie dough consistancy. <br/><br/>I put powdered sugar in my hand and patted out a silver-dollar-size disk in my palm. It kept it from sticking to my fingers but wrapped beautifully around the cherry. I found it much easier to place cherry on the disk, then turn it upside down and let the disk "fall" onto the cherry and finally pinching it around the stem.<br/><br/>I froze the wrapped cherries before dipping in chocolate. Perfect! Thanks so much :)

   Butterflybaby2011

2. I had wanted cordial cherry, so drained juice from cherries & covered with frangelico for 1 jar & triple sec for other and let stand 2-3 days. I then used the liquor- 1tsp in the fondant instead of vanilla. When forming around the cherries, l rolled the chilled fondant in balls the size of the cherries and re-chilled. When l shaped the fondant in my palm, l dusted my palm with powdered sugar to help with stickieness.

   Susan D.

3. These are quite amazing. The first time I used the recipe exactly and they were most excellant. Now I change it. The best idea was to use a candy mold. Much easier than trying to dip them. Also, instead of that condensed milk I use a combination (or entirely) Baily's Irish Cream. Also, I use about 1/2 a tsp of the fondant (very chilled) and roll it in a little ball and stuff it inside the maraschino cherry (after chilling again). Then I pop those into the molds that I've brushed 4 or 5 coats of chocolate into. Fill in around them and voila.

   krissyburjan

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4. This is the easiest and most incredibly delicious recipe out there!!!I used Baily's, Raspberry liqueur and Amaretto for flavoring and Oh My God!!! To die for!!!I decorated them with red holly berries with leaves piped frosting, and chocolate frosting trunks and green evergreen needles piped frosting and swirled chocolate piped frosting and chocolate jimmies!!! Beautiful! Thanks a hundred times over for this easy and yummy recipe!!! I made tons of them and gave them as gifts in lovely Christmas paper candy cups in wonderful Christmas tins!!!A very huge hit with everyone!!!Always, Jelly :)

   HotPepperRosemaryJe

5. Fantastic recipe! I ended up with enough filling for about 25 cherries. I used about 16 oz milk chocolate chips for melting the coating. My method for applying the white filling worked great using my 1 t. cookie scoop. I scooped out the filling, plunged in the cherry (mine had stems) and cranked the handle to release it. This made for a neat little ball. I did start out with 3 c. powdered sugar and the filling was sticky but manageable. Will definitely be making again. Thanks, homegirl!

   Munchkin Mama

see 54 more reviews

Tweaks

1. Made these last week. Only change is I soaked the cherries in brandy for a couple of hours prior to using. I used the extra icing sugar to help work with the dough when flattening it to wrap around the cherry. I used a dipping fork for the chocolate so they would be less messy. They are delicious. I made a variety of chocolates and they were the favourites. I also put some in a mould. I piped in the filling, added the cherry and then piped in more filling. They were also very good and less messy.

   mescheder

2. Made these yesterday with my sister for my dad's birthday. He buys a few boxes of cherry cordials every year either for his birthday or Christmas so I wanted to see if I could impress him with a homemade and less expensive version :) He (and everyone else who had one) thought they were absolutely delicious and was very impressed!<br/><br/>I had read through a few recipes online but this one caught my eye because of how short the ingredient list was. The directions were very easy to follow, and the entire process was incredibly simple - just know that it is time consuming. I made enough to use a whole small jar of cherries (~30) and the actual labor didn't take long at all, especially if you have a helper! Most of your time spent is waiting for things to freeze or harden. You might be tempted to skip these steps or shorten them but it is very important for everything to be very cold, otherwise it will be difficult to wrap the cherries in the filling without having things stick to your fingers and melt.<br/><br/>I didn't bother to melt the chocolate in a double boiler - just dumped the chips in a saucepan and let do it's thang. Oh, I used 60% dark choc ghiradelli chips - in my opinion these candies need a bit of dark richness since they filling is so intensely sweet.<br/><br/>I also did 1/2 almond extract and 1/2 vanilla extract instead of all vanilla - SO good.<br/><br/>Definitely will make these every year. Delish.

   hickshila

3. I wanted to make chocolate covered moonshine cherries, since I have a jar of those from Walmart (yes, you can buy them there). I first tried to make the sugar coating to go around the cherries, but that was a failure. It was too runny and hard to work with. So, I made some modifications for my own use.<br/><br/>1) Swap out margarine for butter. Butter is a bit stiffer in cooler temps, so I figured that would help with wrapping the cherries.<br/><br/>2) Cut back on the condensed milk, and added liquor instead. This turned the sugar filling a nice pink color and added the kick I wanted.<br/><br/>3) I added enough sugar to make a nice paste about the consistency of the paste we all used as kids in kindergarten. I adjusted the ingredients as needed to get the flavor and texture I wanted. Unfortunately, this means I have no idea how much of anything I added. After I reached this point, I put it in the fridge to stiffen some more.<br/><br/>4) After about 1 hr, I pulled the sugar filling out and wrapped a small amount around each frozen-ish cherry (soaked in moonshine, these don't completely freeze). I put these in the freezer for about an hour and then rolled them in chocolate.<br/><br/>One day after making them, and they are quite flavorful!

   nunyabusiness

4. I used real, unsalted butter instead of margarine. I was hesitant to make this because it sounded like it might be a mess but, mine came out fantastic....very easy to work with!<br/>Im not a big fan of cherries but, I enjoyed these very much, as has everyone I have shared them with. "The best cordial cherry Ive ever had!"

   Carrie McChase

5. Easy and tasty! I substitute butter for the margarine.

   jerry

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