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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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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 too much fondant to wrap the cherries in? 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.
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?