Chocolate Covered Cherries

Course: Dessert


  • 60 Maraschino Cherries & Juice VG
  • 3 tablespoons Butter with salt
  • 3 tablespoons Syrups corn, light
  • 2 cups Sugars powdered
  • 1 pound chocolate almond bark chocolate confectioners coating


  • Drain cherries and set on paper towels to dry.
  • In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
  • Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.