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These homemade Chocolate Covered Cherries are great for gifting and enjoying at Christmas. Sweet cherries, creamy fondant, and rich chocolate make these candies the perfect holiday treat.
Table of Contents
Why You’ll Love This Recipe
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 for Chocolate Covered Cherries
Here’s everything you’ll need:
- Maraschino Cherries – Use 36 pre-pitted cherries with stems attached.
- Butter – Softened to room temperature to ensure a smooth fondant.
- Corn Syrup – Adds a touch of sweetness and helps bind the fondant.
- Powdered Sugar – Sift for a light, smooth texture.
- Chocolate Chips or Melts – Use semi-sweet, dark, milk, or white chocolate – your choice!
- Oil – Vegetable or coconut oil helps the chocolate melt smoothly.
Step-by-Step Instructions
- 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 cherries thoroughly. Moisture can cause the fondant and chocolate to slip off.
Be patient. Waiting two weeks for the fondant to soften is essential to achieving the perfect texture.
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
Stored in an airtight container and kept in a cool place, these candies stay fresh for several weeks.
No, freezing causes the cherries to expand which cracks the fondant and chocolate coating.
You can, but the texture of the fondant will be firm and not liquified. The taste and quality of the candy will be optimal after two weeks.
READ NEXT: Chocolate Dipped Pretzel Rods
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
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
- 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.
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?