Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Chocolate Cherries

  • 10 ounces jar maraschino cherries with stems, drained
  • 2 tablespoons amaretto
  • 1/2 cup condensed milk
  • 2 teaspoons Karo
  • 2 1/4 to 2 1/2 cups icing sugar
  • 6 ounces semisweet chocolate morsels
  • 1/4 cup Karo
  • 1 tablespoon water

In small bowl, combine cherries and amaretto. Let stand 2 hours. Drain. In medium bowl, combine condensed milk and corn syrup. Blend well. Add icing sugar and mix until a stiff dough forms. Knead in remaining powdered sugar, if needed, until a smooth dough forms. Wrap a small amount of fondant around each cherry and refrigerate for about 20 minutes. The fondant should be firm. Line a cookie sheet with wax paper. Make the coating by melting the chocolate chips, corn syrup and water over low heat. Carefully dip each fondant covered cherry in chocolate and place on wax paper. Refrigerate about 10 minutes until chocolate sets. Dip in chocolate again making sure the cherries are well covered. Place on a wax paper covered cookie sheet, cover loosely with wax paper, and let sit several days to allow centers to liquefy. Store in airtight container in refrigerator. Makes 2 1/2 dozen candies

Your Recently Viewed Recipes

Free projects, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Golden Raisin and Broccoli Saladvideocam

With just the right amount of sweet and savory, along with a great crunch throughout, this Golden Raisin Broccoli Salad is sure to be… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.