This post may contain affiliate links. See our disclosure policy.
Plump cherries, creamy liquid center, rich milk or dark chocolate… What more could you ask for? These homemade Chocolate Covered Cherries are the perfect little gift to give to friends and family this Christmas.
Featured with this recipe
If you’ve never made homemade candy before, this is an easy recipe to start out with! All you need are a few ingredients and a little patience.
Ever since we started making these homemade chocolates, we have ditched the store chocolate forever. They’re SO much better than what you can buy at the store.
Also, be sure to check out our other Chocolate recipes, like Mint Chocolate Fudge, See’s Fudge Recipe, Easy Chocolate Truffles, and more. They’ll definitely provide satisfaction to your sweet tooth cravings!
Ingredients in Chocolate Covered Cherries
If you’ve never made homemade candy before, these chocolate-covered cherries are an easy recipe to start out with! All you need are a few ingredients an a little patience.
- Maraschino cherries – this recipe will make 36 chocolate covered cherries. Make sure to find the pre-pitted maraschino cherries with the stems still attached. You’ll drain all of the maraschino cherry juice and let the cherries dry.
- Butter – just about three tablespoons, and make sure it’s softened to room temperature.
- Corn syrup – this adds a sticky sweet texture to the candy mixture. Sometimes I like to add a tiny bit of almond extract for added flavor.
- Powdered sugar – Also known as confectioners’ sugar, be sure to sift the sugar to make it light and airy.
- Chocolate chips – Or chocolate candy melts. About a bag and a half is perfect. You can use semi-sweet chocolate chips, milk chocolate, white chocolate, or even dark chocolate.
- Oil – vegetable oil works great, but you can use coconut oil too.
Step-by-Step Instructions
- First, drain the cherries of all their juices and set on a paper towel to dry.
- Next, combine the softened butter and corn syrup in a stand mixer and beat until smooth. Stir in powdered sugar and then either use a dough hook or your hands to knead until the mixture forms a dough. You may need to chill the dough until it’s nice and firm.
- Then, flatten out about a teaspoon of the dough in your palms (pictured below) and wrap each cherry. Place on a tray or cookie sheet and pop them into the fridge or freezer until they’re firm.
- Meanwhile, melt chocolate in a microwave-safe bowl combined with the oil for about 20 seconds at a time (stirring each time) until the chocolate is just melted and completely smooth.
- Dip each cherry into the chocolate (while holding onto the stem) and place on a baking sheet lined with wax paper or parchment paper. You can try to gently shake off the excess chocolate too. Then let them cool at room temperature, do not put them in the refrigerator or it will ruin the chocolate.
- And now for the hard part: leave them alone! Place in an airtight container and store in a cool place for TWO WEEKS (I know, right?) But I promise the chocolate cordials taste best if you wait until the fondant softens, which is a couple of weeks.
Frequently Asked Questions
After the two weeks of waiting time, these chocolate covered cherries will stay good and fresh for several weeks. Just make sure to store them in tightly covered jars or another airtight container at room temperature or in the fridge.
No, these candies don’t do well when frozen. Because of all the moisture in the fruit, the cherries expand when they freeze, cracking the fondant and chocolate layers. They’ll taste okay, but they won’t look pretty and you run the risk of the creamy center oozing out once they thaw.
Sure you can! But the fondant won’t have time to liquify inside the chocolate shell, so it just won’t taste as good. Sneak a taste, then put the rest away until they’re prime for eating.
Some people make them with liquor, most common are brandy or rum.
READ NEXT:Chocolate Dipped Pretzel Rods
What Our Readers Are Saying
“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
More Cherry Recipes
If you love the flavor of cherries, try a few of our favorite treats using this juicy fruit.
How to Make Chocolate Covered Cherries
Chocolate Covered Cherries
Video
Ingredients
- 36 Maraschino cherries with stems
- 3 tablespoons butter softened
- 3 tablespoons corn syrup
- 2 cups powdered sugar sifted
- 1 1/2 bags 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.
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!
Why would my cherries lose their shine?? They are so dull now! I just made them a few days ago! Like the chocolate is not holding up!
If the chocolate is heated or cooled too quickly it can cause it to lose it’s shine. They will still taste delicious!
Hey, I made those chocolate covered cherries . They were easy and shiny, I made them a few days ago and they have lost their shine! Now they are ugly! I followed this exact recipe!
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.
Do these need to be refrigerated after making? I was going to mail some to family and friends out of town.
I would be hesitant to send them in the mail. I would worry that the chocolate would melt, but I live in Arizona. They don’t need to be refrigerated, so if you live in a cold place and package them well, they should be fine!
I mailed some from Italy to Arkansas one Christmas and they did fine except some got a little smooshed. Make sure to pack with care!