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!
As much as I love baking, I love making chocolate dipped candies just as much, if not more. If I had the choice between a cookie or a chocolate covered buckeye, you can bet that I’d be choosing the buckeye candy 90% of the time.
Unfortunately, that doesn’t mean I can pass up a freshly baked cookie. You see, I’m horribly addicted to sweets. Any sweets.
When it comes to Matt, I would say he is the exact opposite. He loves a freshly baked, homemade treat more than candy. Opposites attract, right?
There’s only one exception for him and that exception is chocolate covered cherries. Matt loves them. He prefers to eat them frozen so at Christmas time, he’ll store a box of cherries in the freezer and pop them in his mouth when he needs something sweet.
It was just in the past two months that I attempted to make chocolate covered cherries on my own. I found a recipe for these Amish Chocolate Covered Cherries and was hoping that this would be to my hubby’s approval.
One taste was all he needed. His comment was, “This is the best chocolate covered cherry I’ve ever had!” There you go. That’s the only feedback I needed!
Here’s some hints for making these cherries:
1. Drain the cherry juice, making sure you reserve 1/4 a cup of juice for the sugar mixture. Then place the drained cherries on an absorbent paper towel so the juice gets soaked up. You’ll want your cherries dry before you cover them in sugar.
2. Below you can see pictures of how exactly we shaped the filling. You’re going to want a little pile of powdered sugar on the counter or in a bowl because the sugar mixture might be a little sticky. Roll a 1-inch ball of sugar mixture. If the ball is too sticky, roll it lightly in the powdered sugar, then flatten the ball between the palms of your hands. Take a cherry that has been drained and dried and place it in the center of the disc. Wrap the sugar mixture around the cherry mixture and roll it into a ball. Refrigerate the cherries for 20 minutes and then they’re ready to dip in that melty chocolate!
3. I love dipping candies in chocolate. I have regularly used chocolate chips for this process, melting them in a double boiler or very carefully in the microwave. Feel free to use your favorite type of chocolate…chocolate bars, chocolate chips, or even Candiquik. You can use milk chocolate, semi-sweet or even dark chocolate.
4. Dip these cherries within two hours of rolling them in the sugar mixture. The centers will start getting soft and be hard to dip if you wait too long. If you like a liquid center to your candy, let these sit in an airtight container for 3-6 days. As they sit, the centers will liquify into gooey goodness. Matt recommends eating them frozen, though. 🙂
A simple amish recipe for chocolate covered cherries. Just 4 ingredients!
- 1 jar maraschino cherries with stems (10 ounces, with the juice reserved)
- 4 cups powdered sugar
- 4 tablespoons butter softened
- 16 ounces semi-sweet chocolate chips
Drain the cherries, reserving the juice. Let dab the cherries gently with a paper towel so that they are as dry as possible. Set them aside on paper towels to continue to dry while you prepare the sugar filling.
In a medium size bowl, 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. Refrigerate the dough for 20 minutes.
Roll the dough into 1 inch balls. Make small balls, about 1 inch in diameter. Flatten the dough balls between the palms of your hands, dusting your hands with powdered sugar if necessary. Fold the dough over the cherry to completely cover it, then roll it into smooth ball again.
Refrigerate the covered cherries for 20 minutes. Melt the chocolate in a double boiler or in the microwave.* 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. Repeat with the remaining cherries.
Allow the chocolate to set completely before storing the cherries in an airtight container.
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. If you're melting the chocolate in the microwave, melt in about 20-3o second increments, stirring between each interval.
Recipe from: www.amishshop.com