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These homemade Chocolate Covered Cherries are great for gifting and enjoying at Christmas. Sweet cherries, creamy fondant, and rich chocolate make these candies the perfect holiday treat.
Table of Contents
Why You’ll Love This Recipe
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 for Chocolate Covered Cherries
Here’s everything you’ll need:
- Maraschino Cherries – Use 36 pre-pitted cherries with stems attached.
- Butter – Softened to room temperature to ensure a smooth fondant.
- Corn Syrup – Adds a touch of sweetness and helps bind the fondant.
- Powdered Sugar – Sift for a light, smooth texture.
- Chocolate Chips or Melts – Use semi-sweet, dark, milk, or white chocolate – your choice!
- Oil – Vegetable or coconut oil helps the chocolate melt smoothly.
Step-by-Step Instructions
- 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 cherries thoroughly. Moisture can cause the fondant and chocolate to slip off.
Be patient. Waiting two weeks for the fondant to soften is essential to achieving the perfect texture.
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
Stored in an airtight container and kept in a cool place, these candies stay fresh for several weeks.
No, freezing causes the cherries to expand which cracks the fondant and chocolate coating.
You can, but the texture of the fondant will be firm and not liquified. The taste and quality of the candy will be optimal after two weeks.
READ NEXT: Chocolate Dipped Pretzel Rods
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
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
How to Make Chocolate Covered Cherries
Chocolate Covered Cherries
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.
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
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.