Print Recipe

Chocolate Covered Cherries



  • 3 tablespoons butter
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 cups confectioners' sugar, sifted
  • 48 maraschino cherries, drained
  • 6 ounces semisweet chocolate chips


  1. Melt butter over low heat. Stir in evaporated milk, vanilla extract and salt.
  2. Remove from heat and gradually stir in sifted confectioners' sugar.
  3. Turn out onto a board lightly sprinkled with confectioners' sugar; work with hands until smooth. Cover cherries completely by shaping about 2 teaspoons fondant around each cherry.
  4. Melt semisweet chocolate in double boiler. Drop fondant-covered cherries into melted chocolate to cover. Remove from chocolate with two forks. Place on wax paper to cool.
  5. To give chocolate a shiny, hard coating, add 1 to 2 tablespoons melted paraffin wax to chocolate.

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