Old Fashioned Chocolate Covered Cherries

4.98 from 34 votes
158 Comments

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Plump cherries, creamy liquid center, rich 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.

Gift boxes of Chocolate Covered Cherries and a plate of Chocolate Covered Cherries.
Featured with this recipe
  1. Ingredients in Chocolate Covered Cherries
  2. Step-by-Step Instructions
  3. Frequently Asked Questions
  4. What Our Readers Are Saying
  5. More Cherry Recipes
  6. How to Make Chocolate Covered Cherries
  7. Chocolate Covered Cherries 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 I started making these homemade chocolates, I’ve never looked back! 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 satisfy your sweet tooth cravings!

Stand with Chocolate Covered Cherries and other Chocolate Covered Cherries in mini cupcake liners.


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 and 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 – 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 also use coconut oil.
Chocolate chips, cherries, sugar, syrup, oil and butter to make Chocolate Covered Cherries.

Step-by-Step Instructions

  1. First, drain the cherries of all their juices and set on a paper towel to dry.
  2. 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.
  3. 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.
  4. Meanwhile, melt chocolate combined with the oil in a microwave-safe bowl for about 20 seconds at a time (stirring each time) until the chocolate is just melted and completely smooth.
  5. 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 if desired. Then let them cool at room temperature. Do not put them in the refrigerator or it will ruin the chocolate.
  6. 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 covered cherries taste best if you wait until the fondant softens, which is a couple of weeks.

Frequently Asked Questions

How long do cherry cordials last?

After the initial two weeks of waiting time (see step-by-step instructions above), these chocolate covered cherries will stay good and fresh for several weeks. Just make sure to store them in an airtight container at room temperature or in the fridge.

Can I freeze chocolate covered cherries?

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.

Can I eat the cherry cordials before the two week set-up time?

Sure you can! But the fondant won’t have time to liquify inside the chocolate shell, so they just won’t taste as good. Sneak a taste, then put the rest away until they’re prime for eating.

Do chocolate covered cherries have alcohol in them?

Some people make them with liquor, brandy or rum.

READ NEXT: Chocolate Dipped Pretzel Rods

Plate of Chocolate Covered Cherries next to gift boxes of chocolate covered cherries.

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 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

Stand with Chocolate Covered Cherries and other Chocolate Covered Cherries in mini cupcake liners.

Chocolate Covered Cherries

4.98 from 34 votes
These old-fashioned Chocolate Covered Cherries are a favorite of ours around Christmas. They make the sweetest gift for friends and family.
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Course candy
Cuisine American
Servings 36 chocolates

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
    Cherries drying on a paper towel for Chocolate Covered Cherries.
  • In a medium bowl, combine butter and corn syrup until smooth.
    Bowl of butter and Caro syrup mixture to make Chocolate Covered Cherries.
  • Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary.
    Ball of white fondant in a bowl for inner layer of Chocolate Covered Cherries.
  • Wrap each cherry in about 1 teaspoon of dough.
    Hand holding a cherry on top of the fondant circle for Chocolate Covered Cherries.
  • Place wrapped cherries on a cookie sheet and chill until firm.
    Baking sheet of fondant covered cherries for Chocolate Covered Cherries.
  • 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.
    Hand dipping fondant cherry into a bowl of melted chocolate for Chocolate Covered Cherries.
  • Place dipped cherries on wax paper-lined sheets. Allow chocolate to dry/harden.
    Tray of freshly dipped Chocolate Covered Cherries.
  • 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)
    Chocolate Covered Cherries being stored in a Tupperware container.
  • After two weeks, cherries can be served or gifted in candy wrappers, gift bags, or boxes.
    Plate of Chocolate Covered Cherries next to gift boxes of chocolate covered cherries.

Nutrition Information

Calories: 93kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 4mgSodium: 16mgPotassium: 1mgFiber: 1gSugar: 15gVitamin A: 50IUVitamin C: 0.1mgCalcium: 13mgIron: 0.1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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4.98 from 34 votes (8 ratings without comment)

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Comments

  1. 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.

  2. 5 stars
    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

  3. 5 stars
    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.

  4. 5 stars
    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.

  5. 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!

    1. If the chocolate is heated or cooled too quickly it can cause it to lose it’s shine. They will still taste delicious!

  6. 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!

  7. 5 stars
    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.

    1. 5 stars
      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.

  8. 5 stars
    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!

  9. 5 stars
    Oh my gosh!! A childhood favorite. Thanks for this classic Christmas recipe. Can’t wait to share it with my family.

    1. 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!

      1. 5 stars
        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!

  10. I’ve been looking for a recipe like this one for a while now. Thank you for posting it! I have one question. I will be hosting a candy making day, and want to have everything prepped in advance. Do you think it would be okay to make up the fondant the day before and keep it in the refrigerator until ready to use? TYIA!

    1. I haven’t tried that before, so I can’t guarantee anything. However, if you do try it, I would recommend wrapping it in plastic wrap and storing it in an airtight container in the fridge.

      1. Unfortunately, we don’t recommend that! They can expand and actually burst if kept in the freezer. The fat from the chocolate can also create white spots on the outside if they are frozen.

      2. I make hundreds of them every oct/nov and freeze them for Christmas. I’ve been doing this for about 10 years now and never have and issues, plus once I take them out of the freezer and thaw them on the counter the fondant breaks down and makes them creamy/liquid filling.

  11. How cool of a temp do they need to set at? I have an outdoor refrigerator i was going to turn up as high as it will go (around 48*) and put them in Tupperware containers in there??

  12. I made a sample batch a week ago. They have been sitting, covered and the chocolate is changing colors. I’m nervous to make a huge batch for people to have the chocolate go bad. Suggestions? Thanks in advance.

    1. What color is it changing to? If it is turning white, it probably isn’t mold. Chocolate can sometimes “bloom” which means some of the fat separates from the sugar and pushes to the surface. It doesn’t affect the taste. To avoid blooming, make sure they are stored chilled and don’t get too warm at any point in the process.

  13. I made these a couple of weeks ago. The center did not liquefy. Maybe I used to much fondant to wrap the cherries in? Disappointed. They taste good though.

  14. Could I use agave instead of corn syrup, my granddaughter is allergic to both rice and corn, I also have homemade marshmallow fondant if that would work

    1. We haven’t tried it that way before, so I can’t definitively say how it will affect the recipe. Let us know how it turns out if you do try it, though!

  15. Can’t wait to try these cherries. I was wondering if the current published ingredients (3 Tbspn corn syrup/2 cups powdered sugar) is the one that was edited for 60 cherries or the original recipe for 36, as someone commented about.

    1. I’m so sorry for the confusion. I’m not sure how that was changed back 60. This recipe is for 36 chocolate covered cherries. I’ve corrected it on the recipe. Thank you so much for letting us know!

  16. 5 stars
    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

    1. Cindy, we love getting comments like this! I’m so happy this recipe will bring back a family tradition. Please let us know how your son likes them! What a fun surprise! 🙂

  17. Hello I have a bag of dry fondant can I use that ? I only have one mold can I reuse it only holds 12 cherries. Where does clear liquid come from in some candy?

    1. Hi Davey– You will want to use the fondant in our recipe to get the consistency just right. The liquid comes from the fondant reacting with the cherry juices. The fondant will liquify and become soooo good!

    1. Yes, corn syrup is the same as Karo syrup. “Karo” is a brand of corn syrup. Thanks for asking!

  18. What can one use in place of the corn syrup? That crap is POISON!!! Allergies and all, too! I already have to find ORGANIC maraschino cherries. Ugh. Corn syrup sucks. I can SMELL it in foods. Wish one could use something that’s not a commercial by-product. Please let me know. I loved these as a kid, before I was educated on the health problems associated with HFCS and CS. Thank you.

  19. I use those cherries molds. They work really good and no mess. But I don’t have powdered sugar can I use Icing sugar?

    1. Powdered sugar, icing sugar, and confectioner’s sugar are all the time type of sugar. There are varying textures and degrees of fineness, but they will all work great in this recipe. Thank you for asking Stella!

    1. Yes, you can. The almond bark or chocolate bark already have added wax for easy coating, so you will not need to add the oil. Thanks for asking!

  20. 5 stars
    Just finished making these and I am impressed!! Pretty excited! Can’t wait for the two weeks to be up. Thank you for the recipe and easy directions.

  21. I would imagine that the chocolate would set up perfect if you put coconut oil instead of vegetable oil or whatever ” oil ” it calls for. That’s a great way to make the chocolate shell for ice cream!

  22. Mine looked fantastic, but when I let them cool completely and then took them off the wax paper, the bottoms all looked like they had expanded and pushed the chocolate out, letting the fondant poke through!! 🙁 Not sure what I did wrong! They aren’t sticking, as they come off the wax paper super easily. Might try dipping them and then placing them straight into mini cupcake liners and hoping the bottoms stay sealed!

    1. Hmmm.. not sure what could have happened there :/ what elevation are you at? Do you live in a place with high humidity?

  23. How much semi-sweet chocolate do you use if you don’t use the chips? Recipe sounds great. Plan on making these soon. Thanks for this recipe.

  24. I like making food baskets for Christmas gifts. I start making my holiday treats in advance, then freeze the treats until Christmas. What is the best way to store the chocolate covered cherries if I make them 6 to 8 weeks in advance, and can I store them for an extended time?
    Thank you

    1. I haven’t stored them for more than just a couple weeks after they are finished setting so I don’t know how they will last after 6-8 weeks. I would imagine they would probably be fine if they were kept in a cool place in an air-tight container.

  25. 5 stars
    I make my own chocolate from scratch it takes longer but turns out a lot better than any store bought kind. Thanks for another recipe. My family is going to drive me crazy. Cause now I’m going to have to make about 25 dozen.

    1. Wow – 25 dozen!?! That is a lot of cherry chocolates, especially when you are making your own chocolate. That is amazing. You are so nice to do that much work for your family. I hope they appreciate it!

  26. 5 stars
    Just finished making these. Definitely, definitely use cherries with stems. It was a pain in the behind to dip them without. Also, I had to double the recipe to cover 60 cherries.

    1. I found that I had to use extra fondant when I used cherries without stems as well. When you use cherries with stems it doesn’t take as much. They will be worth it!

  27. Help….my fondant is sticky and I couldn’t knead it…I doubled the dose and I’ve put it in the freezer…tried more ps. ..little flour….

  28. 4 stars
    just finished making these had a hard time with them they were falling about when I dipped them in the chocolate they look very messy oh well as long as they taste good

    1. Try putting them in the freezer on a parchment lined cookie sheet before dipping them. Hold together better and the chic sets up faster. Your chocolate may have been too hot, melting the fondant and making it gooey.

  29. Can I add a little cherry juice when wrapping it in the fondant? A chocolate store has the cherries that when you bite into them cherry juice runs out.

  30. So does this recipe make the kind of chocolate covered cherries with the white cream liquid? How do you make them with the clear liquid? Thanks!

      1. 5 stars
        You can also speed up the process by putting a bit if Invertase in your fondant. That is what some candy makers use. You can find it on line.

  31. Do they have to set for 2 weeks. Or that’s the storage time? Watching to make but don’t have that much storage space in refrigerator

    1. They don’t need to be in the fridge. Just leave them on top of the fridge for two weeks and they’ll be perfect. 🙂

  32. 5 stars
    I wrap my cherries in the fondant, put them in rows on a cookie sheet with parchment paper, and stick the whole cookie sheet in the freezer. The chocolate hardens faster on cold fondant. Once I’m done dipping all the cherries, it’s super helpful to go back and examine each cherry. Sometimes you’ll be able to see fondant peeking through the chocolate on the bottom… I dip the bottom of the cherry into the chocolate again, otherwise the fondant ends up leaking out and making a mess. Sometimes a little hole will form up top too, by the stem usually. I will use my finger to dab a bit more chocolate there as well to keep the liquid inside. I’ve been making these at least once (usually twice) a year for the past 8 years, and these tips took me a while to figure out and have saved me so much frustration.

  33. My dad has always been partial to Brach’s Cherry Chocolates, so I am hoping that these will be close. I plan on making them and sending him a whole batch just for him. I may soak the cherries in Amaretto for my own batch

    1. I know you said this comment YEARS ago, but did you try them? Were they like Brach’s? That’s my moms favorite and since you can’t buy them anywhere I am looking for a recipe that matches it..

    1. That should be fine. I always leave mine on top of the fridge in the house. I think the cherries ‘age’ better at room temp since the liquid has to seep out of the cherry to make the fondant liquid. I also always use bakers chocolate since it sets up better and firmer than chips, usually the semi-sweet. Hope that helps! I make cherries 1-2x every year for my dad. He won’t even buy store cherries anymore because mine are so much better!

  34. 5 stars
    Thank you! I love chocolate cherries I’m excited to try the homemade version. I’ve covered about 30 cherries so far with the fondant and I’m almost out of fondant. Maybe I measured wrong somewhere. I’m using about a tsp per cherry.

    1. You are doing it right. I am correcting the recipe. One batch of fondant will cover 1 16 oz jar of cherries, or about 36 cherries. Thank you for bringing that to may attention!

    1. I had a harder time finding cherries with the stems this year too, so I did the cherries without the stems. I did notice that I used more fondant without the stems. You might want to try the aisle that carries drink mixers or near the canned fruit. Good luck! Thank you for asking!

  35. 5 stars
    I made a Christmas Party sized batch today and can not wait for them to be ready! It was taking me a while so I put the dough between two pieces of saran wrap, rolled it really thin, then used a doughnut hole cutter to punch out perfect size pieces for wrapping them and got four jars of cherries finished in no time! Thanks for sharing this recipe!!

  36. Has anyone added brandy? Soak the cherries briefly ? Or add add a small amount in fondant? Just wondering if anyone tried this and what would be the proper method.

      1. Shirley, I have made the Brandy ones before! Mine were the liquid centers tho, dont know if this recipe is the same. I remember the one I used before, had salt in the powdered sugar, and this is what made the liquid center. Right now, I have a 3 Jars of Cherries, that have been soaking since October 2010!!

    1. I use moonshine cherries or rum. The cherries being soaked in liquor then wrap then freeze then dip and let me set up at room temp. Hope this helps

  37. Excited about trying these. I see they take two weeks to set but I was wondering how long they would last for in the fridge? Thanks!

    1. I have never tried them in the fridge. After they set up for two weeks you could sure throw them in the fridge and see what happens? Ours usually don’t last that long lol

    2. They really don’t need to be refrigerated. The inside stays more liquid when left at room temperature. I always use baking chocolate (semi-sweet) instead of chocolate chips. The chips never seem to set up well for me.

    1. You can put them in the fridge, but the inside won’t get gooey and liquid. The juices from the cherries need to seep out and liquefy the fondant. I usually stick mine on top of the fridge.

  38. 5 stars
    Oh. My. Gosh. I now know what to make my brother for Christmas! I had a great-aunt who used to make a plate of home made candies for all of her neices and nephews each year for Christmas. We used to DROOL over them because my Dad has a real sweet tooth and wasn’t real keen on sharing this prized gift. My brother is a BIG chocolate covered cherry nut, but only likes “the GOOD kind”, as he puts it. Won’t he be surprised… 🙂 I can’t wait to make up a couple of batches. I hope they’ll travel well.

  39. 5 stars
    I make these every year. I always add a few tsps of the cherry juice from the jar the cherries come in. It helps them get gooey a little bit faster. Merry Christmas!

      1. Hi, If you make the cream recipe to wrap the cherries, they will be ready to eat with-in one hour. You can also buy wraps of many flavors.

        1. I haven’t tried either of those with this recipe, so I can’t speak to how they would affect the texture or taste.