Chocolate Covered Cherries II

I found this very easy to deal with and my cherries were quite pretty. Learned that when using the microwave for heating bakers coating in the 8 oz tubs, start at 10 second intervals or the product will seize and be useless.Cutting down on the wrap is also tricky but gets easier. Must seal all the way or the “sauce” leaks out.

Need to refrigerate dough. Too runny to roll. Or maybe, do not sift the powdered sugar, so it measures heavier. Taste is delicious!

I made these tonight. Love chocolate covered cherries and they are expensive in candy stores so thought I’d try it. The fondant was sticky and hard to work with. Worked better when I chilled it addd a bit more powder sugar and dusted my hands with powdered sugar. I preferred the cherries without stems. Easier to roll around in my hand. Used giardelli choc

These were a hit! Easy to make especially if you can get cherries with the stem on. I will make these again through the year.

I gained at least a pound when I made these!!!! And I DO NOT LIKE CHERRIES!!!!!!! these are awesome and somewhat messy but are so with it!!!! I loved them and so did everyone else that has the opportunity to enjoy!!!

Melt n your mouth! Perfect Christmas gifts and the recipes almost perfect. I added a stick of butter to the chocolate chips and extra butter n sugar n the fondant

These are a little time-consuming to make, but they are very tasty! I made them for a Christmas party and everyone raved about them! They can be made ahead of time, too, which is a big help around holiday time.

I’ve made these twice with great results both times. I found that refrigerating the white mixture for a few hours makes it easier to work with, then freezing the coated cherries before dipping in the chocolate keeps the white mixture from getting gooey in the warm chocolate. Then pop them back in the fridge for awhile and they’ll be beautiful!

I have made these for the last few years for my family at Thanksgiving and Christmas. While they can take a bit of work, they are absolutely fantastic and well worth the effort. Last Thanksgiving my uncle even had me put several aside just for him, and he hid them in his bedroom! Getting ready right now to make the batch for Thanksgiving, as the OP is right. It is better to wait a few weeks and let them sit to get the perfect taste and consistency. Awesome recipe!

These are wonderful and very easy to make. I made one small change. I used the liquid from the cherries instead of the milk. My husband loved them. I will never buy the boxed ones again.

What am I doing wrong. My cherries wrapped in the nuget look great, but I can’t seem to get them dipped. I can do a few, then the chocolate gets thick. I have my cherries frozen…should I let them thaw first?

I’ve been using this recipe for a few years now and it is always a hit. One easy step to help your fondant be a little less sticky is to chill it before you use it. I also find that just pinching off a bit and molding it around the cherry is easier than trying to roll it out on a counter. Another reviewer also mentioned using powdered sugar to prevent sticking on the counter. Good idea, flour is not good for these delicious candies! Lastly, I use candy coating and chocolate chips together. A ratio of 2-1 works (candy coating -choc chips) quite well. A quick chill to set the chocolate and then one or two weeks at room temp is perfect. I hide mine in a cake pan with a lid so no one is tempted to snitch before they’re ready! Thanks for a great recipe!

Absolutely the best chocolate covered cherries!

I made to try at home before I made them as a gift for my mother inlaw. They turned out great. So next I doubled the recipe and decided to soak half the cherries in spiced rum and the other half I made without. I soaked the rum ones for 4 days to make sure they had a punch than made as written.
I love both ways.
My mother in law loved them too
Thanks for such a fantastic recipe

I didn’t have any corn syrup which is what my usual recipe calls for, so I was looking for one without it and I found this one, it tasted soo good! I especially liked the almond extract it called for, it gave it a nice flavor. I will store some away for a week or two so that I can enjoy them when the cherries have ripened and the white coating is nice and runny, thanks!

These turned out great. We used butter and they were not sticky at all

Easy to make, but way too sweet!

worked out very well for me made I didn’t roll dough onto floured surface and it still covered the cherries nicely haven’t tried any but they look beautiful

The better qulaity chocolate you use the better results you will have. Ghiradelli is the only brand I use and never have trouble with it I also hardly ever add any thing to the chcoclate. If I want to thin it as bit I may add butter but never oil.

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.

This is the first time I have made chocolates and found the recipe was a bit confusing with the margarine. Is is melted, room temp, frozen? The fondant was tasty and easy to work with. The chocolate did not harden as much as I would have liked due to the shortening. Next time I will use butter instead of margarine and no shortening with the chocolate. The product was tasty and is currently in the fridge for aging.