Chocolate-Covered Cherries

Submitted By: Brenda A. Winstead


  • 1 stick butter
  • 2 cups powdered sugar
  • 1(14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 3 (10-ounce) jars maraschino cherries
  • 1 (21/2-pound) package Ghiradeli chocolate candy-making and dipping bars


In a large glass container, combine butter, powdered sugar, milk, and vanilla. Refrigerate overnight (do not cover).
Roll out nougat and flatten into small circles 2 inches in diameter. Drain cherries and place one in the center of each circle. Roll nougat into a ball with the cherry in the middle (keep hands dry to prevent sticking).
Melt chocolate in a double boiler. Use toothpicks to dip cherries into chocolate. Cover two large baking sheets with waxed paper. Place cherries on paper and drizzle remaining chocolate on top. Refrigerate 24 hours.
Yield: Approximately 60 cherries.