Chocolate Covered Cherries


Yum.  I love baking, cooking, and “freezing,” the latter is more of a realistic category of which I would put these delicious treats into.  I found this recipe in a book I received as a gift for my husband’s and my engagement.  The book is called Taste of Home Christmas Cookies & Candy.  The recipe was submitted by a lady (who I have never met but am going to call wonderful) named Sedora Brown from Waynesboro Virginia!  I have made these a few times now, the first time was during the holiday season and they fit really nicely into miniature cupcake papers, I used these which I purchased at Walmart during the holiday season:

The most recent time I just allowed them to display freely as they were just for family and visitors, not a get-together. Anyway, I’m already salivating thinking about these (and secretly I don’t even like cherries) but they seem to be a hit, so here we go!


1 jar (10 oz) maraschino cherries with stems, well drained

3 tablespoons butter, melted

2 tablespoons light corn syrup

1 square (1 oz) unsweetened chocolate (I used the powder and it worked just fine)

2 teaspoons half-and-half cream

2 cups confectioners’ sugar

1 cup vanilla or white chips

2 1/2 teaspoons shortening, divided

1/2 cup semisweet chocolate chips


Pat cherries dry with paper towels and set aside.

Processed with VSCOcam

 In a large bowl, combine the butter, corn syrup, unsweetened chocolate and cream.

Stir in the confectioners’ sugar.

Knead until smooth.  Roll into 18 balls; flatten each into a 2-inch circle.  Wrap each circle around a cherry and lightly roll in hands.  Place cherries, stem side up, in a shallow paper lined container.  Cover and freeze for at least 2 hours.

The day before serving, remove the cherries from freezer.  In a microwave-safe bowl, melt vanilla chips and 1 1/2 teaspoons shortening; stir until smooth.

Holding onto the stem, dip each cherry into vanilla mixture; set on waxed paper to set.

Melt chocolate chips and remaining shortening; stir until smooth.  Drizzle over the candies.  Refrigerate until firm.  Store candies in an airtight container.

I got a little messy with the semi-sweet chocolate drizzle which is why it is inconsistent and on the stems, but I’m ay-okay with that as it looks good and they’re messy to eat anyway.

I plan on making them again soon and will *hopefully* remember to take more photos as I go along in order to fill in the remainder of the recipe!

The book this recipe comes from made a great gift, it is absolutely packed with unique recipes and I recommend purchasing for yourself or another!  I hope you enjoy, please comment and let me know how they turn out if you give them a shot! 😀


Author: Katrina

My name is Katrina and I’m married to the love of my life, William, who is a first lieutenant in the United States Marine Corps. Together we have the most precious little girls, Elizabeth Lorraine and Alodia Claire. I'm so glad you're here!

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