Best Cherry Candy Recipes

CHERRY MASH CANDY

Steps:

• In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted.
• Pour mixture into a well-greased 9x13 inch pan, and let cool until firm.
• In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.

CHOCOLATE CHERRY CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
• Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• 15 to 20 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CHERRY MASH CANDY

Steps:

• 1. Combine margarine, cherry juice, cherries and vanilla. Beat on medium speed until creamy and well mixed. Add powdered sugar and dry frosting gradually, mixture will become very stiff. Add another tablespoon cherry juice, if needed. Roll in small balls and place on cookie sheet, Covered with wax paper. Chill.
• 2. Melt chocolate chips, add peanuts. Dip candy into mixture. Drain on wax paper.

CHERRY MASH CANDY

Steps:

• 1. Mix all ingredients with mixer til well-blended. Roll into desired size balls. I suggest small ones since this is a very rich candy and the chocolate coat will add some size, also. Chill thoroughly
• 2. Melt chocolate chips with parafin. Stir til well-blended. Mix in peanuts.
• 3. Dip chilled cherry balls into mixture, reheating chocolate if it begins to harden. Chill thoroughly til set. Enjoy!

CHERRY MASH CANDY BARS

Steps:

• 1. Boil sugar, marshmallow cream and milk for 5 minutes; Stirring constantly. Remove from heat and add cherry chips. Stir until melted. Pour into heavily buttered 13x9 pan. let stand until firm. Melt chocolate chips and peanut butter over low heat. Add nuts. Mix well and spread over cherry layer. Let set until firm. cut into squares.

BING CANDY (CHERRY MASH)

Steps:

• 1. Line a 13x9 inch pan with heavy foil; allowing foil to extend over sides of the pan; grease foil and set pan aside.
• 2. In saucepan, mix chocolate and peanut butter. Cook and Stir over low heat until melted. Stir in nuts. Spread half (1 1/4 cups) in prepared pan; transfer to refrigerator. Let remaining mixture stand at room temperature.
• 3. In another medium saucepan, combine sugar, marshmallows, butter and evaporated milk. Cook and stir over medium heat until mixture comes to a boil; cook 5 minutes more, stirring constantly. Remove from heat. Stir in cherry or peanut butter pieces until melted. Cool 10 minutes. Carefully spread over chocolate layer in pan. Chill the layered mixture for 20 minutes.
• 4. carefully spread remaining chocolate over cherry layer. (If too firm to spread, place in microwave safe bowl; microwave on 50% power for 30 seconds, and then spread.) Cover; chill at least 1 hour. Use foil to lift candy from pan; cut into small pieces. Store up to one week in airtight container in refrigerator. Makes 120 pieces.
• 5. NOTE: If you cannot find Cherry chips anywhere...it was suggested too use White Chocolate chips and add cherry extract with some food coloring (I would suggest in using oil based food coloring by wilton, to achieve the cherry color)..they said you could find the cherry extract at Walmart. It turned out well for this particular person who tried it. If doing this..be sure to use Good quality chocolate..high end brand.

CHERI'S CHERRY BING CANDY

Steps:

• Mix sugar, milk, salt, butter, & marshmallows in heavy pan. Cook over med-high heat, stirring frequently. Bring to boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat, add cherry chips & vanilla. Mix well. Ensure chips are melted.
• Pour into greased 9x13 pan, store in refrigerator while you complete the next steps. This will help the cherry mixture to set up.
• Melt chocolate chips & peanut butter over low heat. Add additional chopped nuts. (I like to use the salted Spanish nuts).
• Spread over cherry mixture.
• Let cool & cut into squares.

CHERRY MASH CANDY

Steps:

• In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt.
• Simmer for 5 minutes.
• Add cherry chips and vanilla: stir until melted.
• Pour mixture into a well greased 9 x 13 inch pan, and let cool until hard. MAKE SURE CHERRY LAYER IS COOLED AND HARD BEFORE YOU PUT CHOCOLATE ON TOP.
• In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter.
• Pour over cherry mixture and spread evenly.
• Allow to cool before cutting.

CHERRY MASH CANDY

Steps:

• Combine dry frosting mix, confectioners sugar, condensed milk, vanilla, cherries and butter in bowl; mix well.
• Shape into patties or balls.
• Melt chocolate chips with paraffin in saucepan, mixing well.
• Dip balls into chocolate; then roll into peanuts, coating well.
• Chill in refrigerator.

CHERRY MASH CANDY

Steps:

• Melt margarine & add Eagle Brand milk. Mix in frosting mix & confectioner's sugar. Add vanilla. Chop cherries & add to mixture.
• After mixing, make into walnut sized balls & freeze.
• Melt chocolate, adding 1 or 2 Tbsp. of shaved paraffin. Add finely chopped nuts. Dip frozen balls into melted chocolate & nuts using a toothpick. Set on parchment paper to harden.

CHERRY MASH CANDY

Steps:

• Drain juice from cherries and chop fine, mix first 6 ingredients together, it may take more powdered sugar to make the balls. Chill and roll into balls. Put on waxed paper and freeze. Melt 24 oz. chocolate chips, 1 lb. chopped peanuts and 2-3 squares almond bark. Dip frozen balls into chocolate mixture. Put back on waxed paper and let set out and dry.

CHERRY CREAM CHEESE CANDY CANE CRESCENT RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1½ packages of crescent rolls to make the candy cane shape. In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth. Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around ½ on inch from the edges. You will have extra cheese left. Add teaspoons of cherry filling over the top of the cream cheese. Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary. Bake for around 15 minutes or until top of pastry is golden brown. Allow cooling slightly before adding glaze. Prepare Glaze: Beat together powdered sugar and milk until smooth. May add an additional ½ tablespoon of milk if too thick. Using a teaspoon, drizzle glaze over crescent tops of candy cane

CHERRY CHOCOLATE CANDY

Steps:

• Combine sugar, milk, salt, marshmallows and margarine/butter in sauce pan over medium heat.
• Boil 5 minutes.
• Remove from heat.
• Add cherries and vanilla.
• Pour in 9x13 inch buttered pan.
• Melt chocolate chips in double boiler.
• Add peanut butter, margarine/butter, and crushed nuts.
• Spread evenly over top of cherry mixture and let cool.

CHERRY CANDY

Steps:

• Work together until dough is tight.
• Chill for 2 hours.
• Make walnut size balls and wrap around the pieces of cherries.
• Chill them for at least 2 hours more.
• ----------Chocolate Topping-----------------.
• Slowly melt over hot water.
• Mix well.
• Dip balls in chocolate, place walnut in center and let cool.