Sweet Cherry Chocolates

Cherry Mash Candy is a nostalgic treat combining a soft, sweet cherry fondant center with a crunchy chocolate-peanut coating. This homemade version captures the charm of the original store-bought classic, offering a vibrant pink center and a delicious blend of textures. Perfect for holidays, dessert platters, or a fun candy-making project, these no-bake candies are as delightful to make as they are to eat.

Benefits of Homemade Candies

Making Cherry Mash Candy at home allows complete control over ingredients while delivering the perfect balance of textures and flavors. This recipe produces professional-looking candies that rival store-bought versions, making them ideal for gifting or special occasions.

Essential Ingredient Requirements

• Powdered sugar: 1 pound (453g), ultra-fine confectioners' 10X grade, sifted to remove all lumps, moisture content below 0.5%
• Unsalted butter: 6 tablespoons (85g), European-style (82% butterfat), softened to 65-68°F (18-20°C), should indent easily with light pressure
• Vanilla extract: 1/2 teaspoon (2.5ml), pure extract not imitation, clear or amber color
• Almond extract: 1/2 teaspoon (2.5ml), pure extract, clear color, optional but recommended
• Sweetened condensed milk: 3 tablespoons (64g), full-fat variety, room temperature (68-72°F/20-22°C)
• Maraschino cherries: 10 ounces (283g), bright red, stems removed, drained weight 133g after chopping, moisture content reduced
• Chocolate coating:
  • Almond bark: 10 ounces (283g), chopped into 1/4-inch pieces
  • Bittersweet chocolate chips: 10 ounces (283g), 60-70% cacao content
• Cocktail peanuts: 1 1/4 cups (180g), salted, roasted, chopped to 2-3mm pieces
• Coconut oil: 1/2 teaspoon (2g), refined, for thinning chocolate if needed

Professional Assembly Instructions

Cherry Preparation Process

Drain cherries thoroughly in colander (15 minutes minimum). Pat dry with paper towels. Chop to 5mm pieces, drain again on paper towels. Final moisture content should be minimal to prevent bleeding into fondant.

Fondant Center Creation

Using stand mixer with paddle attachment (medium speed/4 setting), cream butter until light and fluffy (2 minutes). Gradually add powdered sugar, extracts, and condensed milk. Mix until smooth (3-4 minutes). Fold in prepared cherries by hand. Texture should be firm but pliable, similar to play dough (65-68°F/18-20°C).

Center Formation

Using 1-tablespoon (15g) portioner, scoop fondant mixture onto parchment-lined sheet. Roll into perfect spheres with gloved hands. Place 1 inch apart. Freeze until firm (60 minutes minimum at 0°F/-18°C). Centers should be completely solid.

Chocolate Coating Preparation

Combine chopped almond bark and chocolate chips in microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between each, until melted (88-90°F/31-32°C). Stir in chopped peanuts. Consistency should be fluid but not too thin. Add coconut oil if needed for proper coating viscosity.

Dipping Process

Working with 4-5 centers at a time (keeping others frozen), dip each center in chocolate mixture using dipping fork. Tap gently to remove excess. Place on parchment-lined sheet. Temperature of working area should be 65-70°F/18-21°C with 45-50% humidity for optimal chocolate setting.

Setting and Finishing

Allow candies to set at room temperature (65-70°F/18-21°C) for 45-60 minutes until chocolate is completely firm. Do not refrigerate during setting to prevent chocolate bloom. Surface should be glossy with no streaks or spots.

Essential Success Tips

Maintain precise temperature control during all stages. Ensure cherries are properly drained to prevent bleeding. Work quickly when dipping to maintain optimal chocolate temperature. Use tempered chocolate for professional finish and snap.

Storage and Presentation Guide

Store in airtight container with wax paper between layers. Room temperature (65-70°F/18-21°C): 5-7 days. Refrigerated (40°F/4°C): up to 2 weeks. Bring to room temperature before serving. Do not freeze finished candies.

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Expert Serving Recommendations

Present candies on tiered serving plate or candy dishes at room temperature (65-70°F/18-21°C). Optimal serving size is 1-2 pieces per person. Include variety of textures and flavors on dessert platters for balance.

Frequently Asked Questions

→ Why do the centers need to be frozen?

Freezing helps the cherry centers hold their shape and makes them easier to dip in chocolate. It also helps the chocolate coating set quickly.

→ Can I use different nuts?

While traditional cherry mash uses peanuts, you could substitute almonds or cashews. Just make sure they're finely chopped.

→ Why mix two types of chocolate?

The combination of almond bark and bittersweet chocolate creates the perfect texture and flavor balance. Almond bark helps the coating set firmly.

→ How long do these candies last?

They'll keep for up to two weeks in an airtight container in the fridge. Let them come to room temperature before serving.

→ Can I use fresh cherries?

Stick with maraschino cherries as fresh ones have too much moisture and will make the filling too wet to work with.