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Chocolate Covered Cherries

0 min
0 min
These take a while to prepare but are well worth it according to all my family and friends with whom I have shared these candies.


1/3 c. butter; softened
1/3 c. white corn syrup
1/4 tsp. vanilla extract
dash salt
1 lb. (3 1/2 c.) powdered sugar
2 14 oz. jars maraschino cherries; drained
5 oz. Toll House semi-sweet baking chocolate
4 oz. Toll House unsweetened baking chocolate
1 tbsp. paraffin wax; grated


In large mixing bowl, beat butter, syrup, vanilla and salt. Add sugar to the creamed mixture all at once. Work in the sugar, and knead until smooth but not sticky to handle. This will be really thick, but the more you work it in, the smoother it gets. Roll portions into a ball about the size of a walnut. Enclose cherry in it by flattening the ball of dough into your palm and rolling it around cherry. Place each wrapped cherry on waxed paper lined pan. Chill at least 2 hours or overnight.

CHOCOLATE: *Melt chocolate squares and wax in double boiler. Dip chilled cherry in chocolate, rolling to coat. Place on waxed paper lined pan. Chill until firm.

Store in refrigerator, so the chocolate does not 'separate.'
Yield: 40-50
*You can adjust the bitternes of the chocolate according to personal taste by changing the proportions of semi-sweet and unsweetened baking chocolate.