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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.
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 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!
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.
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.
- 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 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.
- 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.
- 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
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.
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 they 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, 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 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
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.
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.