Introduction
Cherry Mash Truffles are a glorious explosion of bright cherry-marshmallow nougat wrapped in a thick layer of dark chocolate and roasted peanuts. Born in 1918 in St. Joseph, Missouri, the original “Cherry Mash” bar is still one of the top-selling candies in the Midwest USA. These homemade truffles taste exactly like the vintage candy bar — but bigger, fresher, and way more luxurious. Perfect for Christmas platters, Valentine’s Day, or just because life is better with cherry + chocolate + peanuts.
A Delicious History
The Cherry Mash bar was created in 1918 by the Chase Candy Company and is officially the 3rd-oldest candy bar still in production in the United States (after Oh Henry! and Baby Ruth). It survived the Great Depression, World War II sugar rationing, and every diet trend since. Today it’s a cult favorite in Kansas, Missouri, Iowa, Nebraska, and Oklahoma — but now you can make an upgraded version at home!
Full Ingredients (makes about 36 large truffles)
Cherry Marshmallow Center
- ½ cup (113 g) unsalted butter, softened
- ½ tsp salt
- 2 cups (400 g) granulated sugar
- ⅔ cup (160 ml) evaporated milk
- 1 bag (10 oz / 280 g) mini marshmallows
- 1 bag (10–12 oz / 280–340 g) cherry chips (or red candy melts if you can’t find cherry chips)
- 1 tsp vanilla extract
- 1 tsp almond extract (optional but highly recommended)
- 2–3 drops red food coloring (optional, for extra pink pop)
Chocolate-Peanut Coating
- 24 oz (680 g) dark or semi-sweet chocolate (chocolate chips or good-quality baking bars)
- 2 cups (300 g) dry-roasted peanuts, very finely chopped or pulsed in food processor
- 2 Tbsp vegetable shortening or coconut oil (for smoother dipping)
Step-by-Step Method
- Prepare the pan
Line a 9×13-inch (23×33 cm) pan with parchment paper or wax paper. - Make the cherry marshmallow center
- In a large pot, combine butter, sugar, salt, and evaporated milk. Bring to a full rolling boil over medium-high heat, stirring constantly (about 4–5 minutes).
- Boil exactly 4 minutes, still stirring nonstop.
- Remove from heat. Immediately add mini marshmallows, cherry chips, vanilla, almond extract, and food coloring. Stir like crazy until completely smooth and melted.
- Pour into prepared pan and spread evenly. Let cool at room temperature for 2–3 hours until firm.
- Shape the centers
Once set, use a knife or cookie scoop to cut into 36 equal squares (or roll into balls). Place on a parchment-lined tray and freeze for 30–60 minutes (this makes dipping SO much easier). - Melt the chocolate
Melt chocolate + shortening in a deep, narrow bowl in 20-second bursts in the microwave, stirring between each burst, or use a double boiler. - Coat the truffles
- Drop one frozen cherry center into the melted chocolate. Use a fork to flip and coat completely.
- Lift out with the fork, tap off excess chocolate, then immediately roll the bottom and sides in the finely chopped peanuts.
- Place on parchment paper. Repeat with all centers.
- Let set
Let truffles sit at room temperature until chocolate hardens (30–60 minutes) or speed it up in the fridge for 15 minutes.
Nutritional Benefits (per truffle – treat yourself in moderation!)
- Energy boost from natural sugars
- Healthy fats from peanuts (vitamin E, magnesium, heart-healthy monounsaturated fats)
- Antioxidants from real dark chocolate
- Pure joy (scientifically proven to raise serotonin)
Who Loves Cherry Mash Truffles?
- Grandmas who grew up buying the 10-cent bar
- Midwest Americans who get emotional at the sight of pink centers
- Cherry + chocolate worshippers
- People who leave these out for Santa (and eat half the plate themselves)
- Anyone who thinks “fruit + chocolate + peanuts” is the perfect food group
Final Conclusion
These homemade Cherry Mash Truffles are better than the century-old original: fresher, creamier, bigger, and made with love. One bite of that bright cherry nougat exploding through dark chocolate and crunchy peanuts, and you’ll understand why this candy has survived 100+ years. Make a double batch — they disappear fast!
Store in an airtight container up to 2 weeks at room temp or 1 month in the fridge. They also freeze perfectly for 3–4 months.
Enjoy every single pink-and-chocolate bite! 🍒🍫🥜