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Close up of homemade cherry mash candies with nutty, textured exteriors on polka-dotted paper. One candy is cut open, revealing a pink, creamy filling.

Homemade Cherry Mash Candy

I grew up eating these cherry candies at the grocery store, so I made a simple, no-bake version for my own kitchen.
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Prep Time45 minutes
Chill Time1 hour 30 minutes
Total Time2 hours 15 minutes

Ingredients
  

  • 1 pound powdered sugar | about 4.5 cups or 454g
  • 6 tablespoons unsalted butter softened | 85g
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 tablespoons sweetened condensed milk | 64g
  • 1 10 oz jar maraschino cherries, drained and chopped | 133g fruit only
  • Chocolate 10 oz almond bark and 10 oz bittersweet chips | 20 oz total
  • 1 1/4 cup cocktail peanuts chopped | 180g

Instructions

Prepare Your Space

  • Line the baking sheet: Cover a large baking sheet with parchment paper and set it aside. Make sure you have a flat, cleared spot in your freezer ready for this tray later.

Make the Filling

  • Cream the base: Add the powdered sugar, softened butter, vanilla, almond extract, sweetened condensed milk, and chopped cherries to the bowl of your stand mixer.
    1 pound powdered sugar | about 4.5 cups or 454g
    6 tablespoons unsalted butter softened | 85g
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract
    3 tablespoons sweetened condensed milk | 64g
    1 10 oz jar maraschino cherries, drained and chopped | 133g fruit only
  • Mix slowly: Start the mixer on a low speed for about 30 seconds until the butter starts to grab the sugar. Don't worry if it looks a little crumbly or dry at this stage.
  • Whip until fluffy: Increase the speed to medium and mix for two minutes. Stop to scrape down the bowl and then mix for another two minutes. The moisture from the cherries will help it come together into a thick and fluffy filling. If it still needs a bit more help, you can mix on high for one final minute.

Shape the Centers

  • Scoop and freeze: Use a cookie scoop or a tablespoon to drop mounds of the filling onto your prepared baking sheet. Freeze the tray for at least one hour to let them firm up.
  • Roll into balls: Remove the tray from the freezer and quickly roll each piece between your palms to smooth out the edges. If your hands are warm, work in small batches so the filling doesn't soften too much.
  • Second chill: Place the smooth centers back on the parchment paper and return the tray to the freezer for another 30 minutes to freeze before dipping.

Prepare the Coating

  • Melt the chocolate: Chop your chocolate and add it to a microwave-safe bowl. Heat in 30-second intervals, stirring well after each one until the mixture is silky smooth.
    Chocolate 10 oz almond bark and 10 oz bittersweet chips | 20 oz total
  • Add the crunch: Stir the chopped peanuts into the melted chocolate. If the coating feels too thick to dip easily, you can stir in a teaspoon of coconut oil to help it flow.
    1 1/4 cup cocktail peanuts chopped | 180g

Dip and Set

  • Coat the candy: Use a fork to lower each frozen cherry center into the chocolate. Tap the fork against the side of the bowl to let the excess drip off, then slide the candy back onto the parchment paper.
  • Be patient: Let the candies sit at room temperature for about 40 minutes. This gives the chocolate time to fully stabilize so you get that perfect firm snap when you take a bite.

Storage and Serving

  • Keep them fresh: Store your finished candies in an airtight container at room temperature for up to a week. If you prefer a firmer center, you can keep them in the refrigerator.