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These Chocolate Covered Cherries are one of my favorite homemade candy recipes to make during the holidays. They have juicy cherries in the center, a sweet creamy fondant layer, and a rich chocolate coating on the outside. If you love old fashioned Christmas candy recipes, these homemade cherry cordials are such a fun treat to make and share.
5-Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I used to make these years ago and then I lost all of my Christmas magazines along with the recipe. My grown son loved mine and I will surprise him with these for Christmas! Thanks so much for giving this back to my family.” – Cindy
“I had no idea I could make these at home! This recipe was easy to follow and they turn out so delicious. Fabulous for the holidays!” – Wilhilmina
“Oh my gosh! A childhood favorite. Thanks for this classic Christmas recipe. Can’t wait to share it with my family.” – Lisalia
Why I Love These Cherry Chocolates
I have such a soft spot for these homemade Chocolate Covered Cherries because they bring back so many sweet memories. When I was a kid, I used to make them with my mom during the holidays, and now I make them with my own kids. It feels like such an old fashioned kind of candy making, and that is part of why I love it so much. It has turned into one of those traditions we look forward to every year for both Christmas and Valentine’s Day. There is just something special about taking the time to make them from scratch, letting them rest, and then biting into that chocolate shell to find the soft cherry center inside.
🩷 Erica
Why This Recipe Works
Making your own chocolate-covered cherries is easier than you might think, even if you’ve never made homemade chocolate dipped cherries before.
- Better than Store-Bought: Fresh ingredients make all the difference in flavor and texture.
- Perfect for Gifting: These festive candies are a thoughtful, homemade gift.
- Easy to Make: Our detailed instructions with photos make this a beginner-friendly candy recipe.
Ingredients You’ll Need
• Maraschino cherries: Use pre-pitted maraschino cherries with stems if possible, and dry them very well before wrapping.
• Fondant filling: Butter, corn syrup, and powdered sugar come together to make the soft creamy center around each cherry.
• Chocolate coating: Semi-sweet chocolate chips, milk chocolate, dark chocolate, or melting wafers all work well here.
• Oil: A little vegetable oil or coconut oil helps the chocolate melt more smoothly for dipping.
Ingredient Additions and Substitutions
• Chocolate: You can use semi-sweet, milk, dark, or white chocolate depending on the flavor you like best.
• Oil: Vegetable oil and coconut oil both work for thinning the melted chocolate slightly.
• Corn syrup: This helps create the fondant texture. A few readers have asked about swaps, but this is the ingredient I would stick with for the most reliable results.
• Flavor add-ins: A tiny drop of almond extract can be really delicious with cherries.
• Cherries: I like using maraschino cherries with stems because they are easy to dip and give that classic look.
How to Make Chocolate Covered Cherries
- Prep the Cherries:
Drain the cherries and pat them dry with a paper towel. Set aside on a clean surface.
- Make the Fondant:
Combine softened butter and corn syrup in a stand mixer. Gradually add powdered sugar, then knead until smooth dough forms. You want the dough to be nice and firm. Chill the dough, if necessary.
- Wrap the Cherries:
Flatten about 1 teaspoon of fondant in your palm and wrap it around a cherry, sealing it completely. Repeat until all cherries are covered, as pictured below. Place the cherries on a baking sheet and chill until firm.
- Melt the Chocolate:
Microwave chocolate chips with oil in a 20-second intervals, stirring each time until the chocolate is melted and smooth.
- Dip the Cherries: Hold each cherry by the stem and dip it into the melted chocolate. Let an excess chocolate drip off before placing it on a baking sheet lined with wax paper.
- Let Them Rest:
Allow the cherries to cool at room temperature. Store in an airtight container in a cool, dry place for TWO WEEKS to allow the fondant to liquefy inside the chocolate.
Tips for Success
• Dry the cherries really well or the coating can slide off.
• Use pre-pitted cherries with stems to make dipping easier and give them the classic chocolate covered cherry look.
• Chill the fondant-wrapped cherries before dipping so they hold their shape better.
• Melt the chocolate slowly and stir often so it stays smooth and shiny.
• Be patient with the resting time because that is what creates the soft liquid center.
• Use good quality chocolate. Higher-quality chocolate ensures and smoother coat and better flavor. I like to use Guittard or Ghirardelli chocolate.
Frequently Asked Questions
These are best after about two weeks. That resting time allows the fondant to soften and become more syrupy around the cherry.
Yes, but the center will still be firm. They taste best after the waiting period.
I store them in an airtight container in a cool place. Refrigeration can sometimes affect the chocolate texture.
I do not recommend freezing them because the cherries can expand and crack the fondant and chocolate.
Pre-pitted maraschino cherries with stems are the easiest and give the most classic result.
This usually happens if the chocolate gets heated or cooled too quickly. They will still taste great.
Yes, semi-sweet, milk chocolate, dark chocolate, and white chocolate all work.
Add a little more powdered sugar or chill it until it is easier to handle.
Corn syrup gives the fondant its classic texture, so I would use it if possible for best results.
Make Ahead and Storage
This is a great make ahead candy recipe because it actually gets better as it sits. After dipping, let the chocolate set completely, then place the cherries in an airtight container. Store them in a cool, dry place for up to several weeks. I like making them ahead for Christmas candy trays, neighbor gifts, and Valentine’s treats.
More Cherry Recipes
If you loved this recipe, it’s just the cherry on top! Check out these other delicious treats featuring cherries:
- Chocolate Cherry Cake
- Mini Cherry Cheesecakes
- Alligator Jaws with Cherry Buttercream
- Cherry Limeade Cupcakes
- Easy Chocolate Cake with Cherry Topping
- Shirley Temple Recipe
If you are looking for a nostalgic homemade candy recipe, these Chocolate Covered Cherries are always a favorite. They are rich, beautiful, gift-worthy, and full of that classic old fashioned flavor that never goes out of style. I love making them with my kids now just like I did with my mom, and I hope they become a tradition in your home too.
If you make these Chocolate Covered Cherries, I would love to hear how they turned out for you. Leave a comment and a star rating below and let me know if you make them for a special occasion. 🍒🩷
Chocolate Covered Cherries
Video
Ingredients
- 36 Maraschino cherries , with stems
- 3 tablespoons butter, softened
- 3 tablespoons corn syrup
- 2 cups powdered sugar, sifted
- 18 ounces chocolate chips, semi-sweet or milk chocolate
- 2 teaspoons oil
Instructions
- Drain cherries and set on paper towel to dry
- In a medium bowl, combine butter and corn syrup until smooth.
- Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary.
- Wrap each cherry in about 1 teaspoon of dough.
- Place wrapped cherries on a cookie sheet and chill until firm.
- In a microwave-safe bowl melt chocolate chips with oil for about 20 seconds at a time (stirring each time) until chocolate is just melted and completely smooth. Dip each cherry in by its stem.
- Place dipped cherries on wax paper-lined sheets. Allow chocolate to dry/harden.
- When chocolate is no longer shiny, place chocolate covered cherries in an air-tight container (like a large Tupperware or Rubbermaid container). Store in a cool place for TWO WEEKS (yes, it is a long time, but patience, I promise they taste best if you wait until the fondant softens).
- After two weeks, cherries can be served or gifted in candy wrappers, gift bags, or boxes.
Notes
• If the fondant gets sticky, chill it before wrapping more cherries.
• The two week rest is what gives the centers that classic soft texture.
• Do not freeze these if you want the coating to stay intact.
• A small drop of almond extract can add a nice cherry cordial flavor.
• Good quality chocolate makes a big difference in taste and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! This recipe looks great! Unfortunately I can’t find any corn syrup in my area. Any suggestions for a close -in-game replacement? I read you could just make a sugar syrup. Thoughts? Thanks for the help!
The closest substitution will be honey but I can’t say for sure it will turn out the same. I have also heard of people making a sugar syrup but it’s not as stable as corn syrup. Maybe try experimenting with a very small batch to see if it works before making a large batch? I know that’s hard to do because you have to wait for it to set but I would hate for you to go through the trouble and possibly have a messed up batch.
I’m sure you can get some on the Walmart website
Do you store these in refrigerator for the 2 weeks to set up?
No, these set at room temperature. I usually keep them in a cool, dark place like in the back of my pantry. Hope this helps!
First time I made these. Came out good and best part was easy to make. I tried one a couple of days later and the center reminded me of the ones you buy that are not liquid and then tried one a few weeks later, both were excellent, and this is a keeper recipe for me. Thank you for sharing.
I’m so happy you made these chocolates and enjoyed them as much as we do. It does take some patience, but it’s worth it. We appreciate you sharing your experience with the recipe!
Instead of using fondant, can I just use corn syrup, red food coloring and cherry flavor with a splash of cherry juice? I am using a mold so no need to dip chocolate or wait 2 weeks.
I am not sure – we haven’t tried it that way!
I have made chocolate covered cherries for years.
This year my super brain, lol thought about mixing amaretto liqueur with the powdered sugar… after soaking the cherries in the liqueur… I will use it for the liquid in recipe, then wrap them babies up. Dip and wait. Oh My lol
I bet it’s going to be yummy in the tummy
When you say to store in a cool place for 2 weeks, not the refrigerator??
Hello, I just made these and now will wait two weeks to try. Trying to keep best friend from eating them for two weeks. I will let you know how they come out. so far they look perfect. I have always wanted to try them so thank you for your recipe.
I’m making enough to eat now and wait for the ones to get better later you have to make enough whole bunch LOL
I have made chocolate covered cherries since 1979 only for Christmas. They are a favorite of the family. My recipe is similar. I probably make over a hundred. I cannot stand store brought cherries anymore. Way too sweet.
The cherries do get pitted I may of missed that and if so what is the easiest way to get them out?
We use pre-pitted Maraschino cherries!
I use a straw
We could no longer find the brand of cherries my husband likes so I tried these. He likes them even better! They are very easy to make. I added a drop of almond extract. I’m going to use less chocolate next time since I had quite a bit left over.
Marilyn, I have made these for years and they are indeed always a hit. As for having chocolate left over, and there always is more, I just throw in some chopped nuts (walnuts are especially good), using just enough for the amount of chocolate. No leftover chocolate, and the nut clusters don’t last long at all.
I had no idea I could make these at home! This recipe is really easy to follow and they turn out so delicious, fabulous for the holidays!
Oh my gosh!! A childhood favorite. Thanks for this classic Christmas recipe. Can’t wait to share it with my family.