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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.
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.
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!
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!
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.
Can you put these in freezer after they set up, to save for Christmas?
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.
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.
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??
That should work!
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.
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.
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.
What kind of corn syrup do you use?
Light corn syrup!
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
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!
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.
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!
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, 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! 🙂
The recipe I have wraps them in a fondant-type mixture first. As they sit, that layer becomes liquidy. YUM!
That’s what the butter/ corn syrup/powdered sugar mixture is
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?
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!
My mom used to make these years ago abd used a big slab if chocolate. Is corn syrup the same as Karo surup.
Yes, corn syrup is the same as Karo syrup. “Karo” is a brand of corn syrup. Thanks for asking!
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.
Hi Terri,
I read an article recently on Epicurious.com about corn syrup and healthy substitutions in recipes. I have not tried this myself in this recipe, but I really like their ideas, and I think the Brown Rice Syrup would work the best for the Chocolate Covered Cherries. Here is the link to the article:
http://www.epicurious.com/expert-advice/how-to-substitute-corn-syrup-article
I cannot fined corn syrup. what can i use please.
Hi Doreen, here are some suggestions for making your own corn syrup – and a link to Amazon if you would like to buy it. Thanks for asking!
http://www.tasteofhome.com/cooking-tips/pantry-pointers/substitute-for-corn-syrup
http://www.cakecentral.com/forum/t/677262/uk-equivalent-of-light-corn-syrup
http://amzn.to/2hNQDkq
I’d love to make these as a gift for my father in law but Christmas is 12 days away.. is that enough time?
You would be cutting it close :/ You might be ok if you did them tonight.
I’ll try them… worst case scenario he has to wait a few days. Haha thanks for getting back to me!
I use those cherries molds. They work really good and no mess. But I don’t have powdered sugar can I use Icing sugar?
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!
Can you use the almond bark or chocolate bark from Walmart for the dipping chocolate??
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!
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.
Just wait until you taste them! You are going to love them!
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!
Can you use coconut oil for the oil?
Can you use coconut oil for the 2tsp oil?
Yes, it actually works great 🙂
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!
Hmmm.. not sure what could have happened there :/ what elevation are you at? Do you live in a place with high humidity?
Can you use fresh strawberries in place of the cherries?
No– you definitely need to use the jars of cherries. The strawberries will not last
I wrap mine in marzipan, and then dip in Milk chocolate…delicious
My fondant is sticky, do I add more sugar. I can’t flatten it out to wrap cherries
Yes, if it is too sticky you can add more sugar so it is more like a soft play-dough consistency
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.
You will want to do 18-20 oz.
What purpose does the oil in the chocolate serve
It keeps it nice and smooth 🙂
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
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.
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.
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!
My grandmother added coconut. Yummy
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.
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!
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….
Sometimes doubling can make things tricky. Let me know how yours turns out by adding more sugar and flour
Can the cherries be placed in mini baking cups instead of putting on the wax paper?
If that is what you want to do, I am sure it would be fine!
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
They should set up nicely. How were they falling apart?
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.
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.
We haven’t tried it that way.. if you try it let us know how it turns out!
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!
Yes, that is why it takes 2 weeks to set.. the fondant liquifies and gets extra creamy
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.
That’s awesome! I am going to try that!!
These sound great
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
It takes 2 weeks to set so the fondant has time to liquify… after 2 weeks they will taste the best
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. 🙂
Erica said to let them set up for 2 wks at room temp – not frig. ☺
Whst is the purp use of wrapping them. Why not just dip them in chocolate
If you just dip them in chocolate the center won’t be creamy
Do you have to wait 2 weeks to eat them?
They taste the best that way, yes
My mom used to make these growing up! Love them!
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.
what other dough can you use if you don’t make your own?
You could try using the pre-made fondant but we usually make our own because it tastes better 🙂
Could you wrap cherries in marzipan instead of the fondant?
Have never tried it that way.. if you try it, let us know how it turns out!
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
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..
Do they need to dry on wax paper before storing in Tupperware
Yes, you want the chocolate to harden before putting them in a storage container. Thanks for asking!
My grandmother made these every Xmas she added coconut. Yummy. Thanks I lost the recipe
I take it the bag of chocolate chips is 12 ounces so this recipe calls for 18 ounces?
Yes, the recipe is for 18 ounces. You can also use melting chocolates. Thanks for asking!
You can get a 6oz bag of chips at the dollar store to go with 12 oz.
Cool place. Would the garage work? On warm days during winter it might get to 55 degrees.
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!
What ounce bags of chocolate do you use?
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.
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!
Can you soak the cherries in rum first?
I’ve never tried it, but as long as you dry them out afterwards, it should work. Let me know how it works!
I am having troubles finding cherries with stems on. Where did you purchase yours?
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!
You could probably just insert tooth picks just so it’s easier to dip them in the chocolate… 🙂
I like the toothpick idea. Thank u 🙂
The only place I have found the cherries with stems is in the ice cream toppings section!
I just found the cherries with stems on them at Walmart in the area of the alcohols. By the mixers!
Large jar of stemmed cherries can be found at cash n carry
Sams club always has gallon jars of the cherries with the stems that’s where I get mine.
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!!
That is a great idea! Thank you for sharing!
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.
I think this would work as long as the cherries are totally dry before wrapping in fondant. Thanks for asking!
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!!
If you don’t make your own dough what can you use in its place??
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
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!
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
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.
Is it ok to put them in the fridge for two weeks?
Yes, two weeks would be fine.
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.
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.
That is awesome, you will have to let us know how your brother likes them!
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!
I was hoping someone would have advice to make them set faster! 🙂
How fast does the cherry juice take to make white part gooey??
The chocolates take 2 weeks to set.. that is the time needed to make the white part gooey. Hope that helps!
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.
I add a few tsps of cherry liqueur. Delicious!
I am so excited to finally have a recipe for these. Thank you!
Can you use white chips in place of the chocolate ones?
Yes, you can use white, milk, or dark chocolate. Whatever you prefer.
If you add a tsp of Crisco to your chocolate it will set up better and faster.
Can I use candiquick or chocolate bark to coat the cherries ?
I haven’t tried either of those with this recipe, so I can’t speak to how they would affect the texture or taste.