Chocolate Covered Cherries
If you love Chocolate Covered Cherries, you'll love this Amish recipe. My husband, a long-time lover of chocolate covered cherries, says these are the best!
Servings: 25 servings
Calories: 206kcal
Ingredients
- 1 jar maraschino cherries with stems (16 ounces or about 25 cherries, with the juice reserved)
- 4 cups powdered sugar 390-520 grams, divided
- 4 tablespoons salted butter (softened)
- 16 ounces semi-sweet chocolate or a mix of semi-sweet and dark chocolate
Optional
- red candy melting wafers for drizzling
Instructions
- Drain the cherries, reserving at least 1/4 cup of the juice. Place the cherries on a paper towel to absorb extra juice, then dab them dry. The cherries need to be dry so they hold together well. 1 jar maraschino cherries with stems
- In a large bowl, use a hand mixer to mix 3 cups powdered sugar, butter and 1/4 cup cherry juice together. Add in the last cup of powdered sugar, 1/4 of a cup at a time, until the mixture forms a soft dough. You may not need all of it. Refrigerate the sugar mixture for 20 minutes. 4 cups powdered sugar, 4 tablespoons salted butter
- Dust you hands with powdered sugar so the sugar mixture doesn't stick to them. Roll into 1 1/2-inch balls. Flatten the dough balls between the palms of your hands, dusting your hands with powdered sugar if necessary. Fold the dough over the dried cherry to completely cover it, then roll it into smooth ball again.
- Refrigerate the covered cherries for 20 minutes. Melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Melt it slowly so the chocolate doesn't burn and seize up. 16 ounces semi-sweet chocolate
- Holding the cherry by the stem, dip it in the melted chocolate and allow the excess to drip off. Place the chocolate covered cherry on a baking pan that has been covered with wax paper or parchment paper. Repeat with the remaining cherries.
- If desired, melt red candy wafers (or any other color) and drizzle the cherries. This can help hide any imperfections in the chocolate from dipping.
- Allow the chocolate to set completely before storing the cherries in an airtight container at room temperature.
Notes
- You can use maraschino cherries without stems if you'd like. Use a fork to dip them in the chocolate, tapping off the excess chocolate.
- Be sure to melt the chocolate slowly or over low heat. If chocolate gets too hot, it will seize up and become unusable. If using a double boiler, allow the water in the bottom pan to steam, but not come to a full boil. Add the chocolate top the top pan and stir constantly until the chocolate is melted.
- If the chocolate is too thick for dipping, add a tablespoon or two of shortening or coconut oil to the warm chocolate and stir until it is melted. This will thin the chocolate slightly.
Nutrition
Serving: 51g | Calories: 206kcal | Carbohydrates: 31g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 17mg | Potassium: 105mg | Fiber: 2g | Sugar: 28g | Vitamin A: 68IU | Calcium: 15mg | Iron: 1mg