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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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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.