Grannie’s Chocolate Cherry Candies

Grannie’s Chocolate Cherry Candies

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By Hannah McClure  This recipe dates back to at least my Great Granny Lela. I’m sure she learned it from someone before her, but in my family stories, this was “Granny’s mama’s recipe.” One I’ve never actually had from Granny herself. Granny sure has made many great meals and desserts in my lifetime, and I’m always so excited to learn from her. This chocolate cherry candy is one she makes around the holidays. We have always lived in another state than Granny did, missing holiday traditions with her. That doesn’t mean we don’t enjoy her candy it just means we follow her recipe and make them ourselves. And this one is my most favorite. It’s one of those “hide the candy tin or I’ll eat too many” kinds of candies.  I sure hope y’all enjoy these chocolate cherry candies. They may be a seasonal treat at Granny’s, but they truly are enjoyable all year long. Regardless of when I make them, I always smile and think of Granny. Perhaps that makes these candies a little bit sweeter for me.  

Ingredients needed: 

  • 1 pound butter, softened  
  • 2 pounds of powdered sugar (sifted if needed) 
  • 1 can sweetened condensed milk 
  • 1 cup chopped pecans 
  • Maraschino cherries, halved with no stems 
  • 24-36 ounces semi-sweet chocolate morsels  
  • 1/4 pound bakers wax (I use Gulf Wax) 

To make: 

  1. In a mixing bowl, mix together butter, powdered sugar, 1 can sweetened condensed milk, and pecans until well blended.  
  2. Let chill 4-6 hours or overnight.  
  3. Prepare Maraschino cherries by pouring them into a small bowl and cutting each cherry into halves.  
  4. Using a spoon or small cookie scoop, scoop out balls of filling and shape into a round ball.  
  5. Gently push a hole into the center of the ball and insert a cherry half.  
  6. Be sure to cover back up with candy filling. 
  7. Place filled candies onto a lined cookie sheet and chill for up to an hour. (I work on another tray of candies while the first chills.)  
  8. In a double boiler, melt together 24-36 ounces semi-sweet chocolate morsels and bakers wax till smooth.  
  9. Remove candies from the cooler. Using a fork, gently place candy-filled balls into chocolate and roll around to coat.  
  10. Remove and let cool on a sheet of wax paper or a cooling rack. Be aware, on a cooling rack you will end up with marks on the bottom of your candies. While on wax paper you will end up with a smooth chocolate coating.  

Once cooled completely, gently place in a tin or covered container. Around the holidays, I buy cute tins and cookie boxes at the dollar store to store the chocolate cherry candies in. I save some for our family and give the rest as gifts to family and friends.  I hope you and your loved ones enjoy every bite of this sweet candy treat. 

Originally published in the November/December 2022 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.

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