Chocolate Covered Cherries – Sweet, Creamy & Chocolate-Dipped Perfection
Chocolate Covered Cherries 🍒 – Sweet, Creamy & Chocolate-Dipped Perfection
Introduction
Chocolate Covered Cherries are one of those classic treats that feel a little fancy but still deeply nostalgic. They show up in holiday boxes, gift tins, and old-fashioned candy assortments, and somehow they always disappear first.
What makes them so special is the contrast. You get a juicy maraschino cherry hidden inside a soft, creamy fondant center, all wrapped in a smooth layer of chocolate. When you bite into one, there’s that little moment of suspense before the cherry releases its syrupy sweetness. It’s messy in the best way.
This is not a rushed recipe—it’s a slow, almost old-school candy-making process. Drying the cherries, chilling the fondant, rolling each piece by hand, dipping them carefully in chocolate… it’s hands-on, but oddly relaxing once you get into it. It feels like something made for holidays, gift trays, or special occasions where homemade candy actually means something.
And yes, they taste even better than the store-bought versions. Richer chocolate, softer centers, and that fresh homemade texture that can’t really be replicated in a factory.
If you’ve never made chocolate covered cherries from scratch before, this is your sign to try them at least once. They’re a little messy, a little time-consuming—but completely worth it.
Chocolate Covered Cherries 🍒
INGREDIENTS:
1 (10 ounce) jar maraschino cherries (reserving 1/4 cup juice)
1/4 cup butter softened
3 1/2 – 4 cups powdered sugar
16 ounces semi-sweet chocolate chips
2 teaspoons coconut oil or shortening
4 ounces white chocolate chips (optional)
4 ounces dark chocolate chips (optional)
INSTRUCTIONS:
Lay the cherries out on paper towels. Dab them dry several times with paper towels and let them sit will you start the rest of the recipe. Line baking sheet with parchment paper or wax paper.
Using a stand mixer or a hand mixer, combine the butter, 3 cups powdered sugar, and 1/4 cup maraschino cherry juice. Add the last cup of powdered sugar, 1/4 cup at a time, until the mixture pulls away from the side and forms a soft ball. Refrigerate for 30 minutes.
Roll in a little less than 1-inch balls and flatten with the palms of your hands. Add the cherry to the center pulling up the fondant around the cherry. Roll it into a smooth ball and place the prepared baking sheet. Continue until all the fondant is rolled up around the cherries, placing them about 1 inch apart on the baking sheet. Freeze for 30 minutes uncovered.
Melt the semisweet chocolate and coconut oil for dipping the cherries according to the instructions on the package of chocolate. Using a fork, carefully dip the cherries in the chocolate. Gently sliding them off the fork using a table knife onto a parchment-covered sheet. Let them sit until the chocolate sets.
If desired, melt white chocolate and drizzle over the cherries. For an over-the-top presentation, melt the dark chocolate and drizzle over the cherries too.
Enjoy 😊
NOTES:
Thoroughly dry the cherries so the fondant batter sticks to them.
You can use stemmed maraschino cherries or maraschino cherries that have the stems removed. I have always found it so much easier to work with the ones without stems as it is so much easier to roll the powdered sugar mixture around them. However that said you can dip the stemmed ones in the melted chocolate using the stem.
When rolling the fondant around the cherries lightly dust your hands with powdered sugar.
Don’t skip the chilling periods as fondant is so much easier to roll after being chilled and the balls are much easier to dunk in melted chocolate when frozen.
Store the cherries in an airtight container at room temperature for up to 8 weeks.
Tips & Tricks for Best Results
Drying the cherries properly is non-negotiable. If they’re too wet, the fondant won’t stick and everything becomes a sticky mess instead of smooth candy shells.
Chilling is just as important. Warm fondant is hard to handle, but once it firms up, it becomes much easier to wrap around the cherries without tearing.
When dipping in chocolate, work quickly but carefully. Using a fork helps control the coating, but don’t over-handle them or the fondant layer can start to soften.
If your chocolate feels too thick, a small amount of coconut oil helps loosen it and gives a smoother, shinier finish once set.
Serving Ideas
These cherries are best served at room temperature. Straight from the fridge, the chocolate can be too firm, but at room temp you get the perfect soft bite through the fondant into the cherry center.
They’re ideal for holiday dessert platters, homemade gift boxes, or special occasions where you want something that feels a little more elegant.
Arrange them in paper candy cups for a bakery-style presentation, or serve them alongside other chocolates and truffles for a full dessert tray.
They also pair surprisingly well with coffee or even a glass of dessert wine if you’re serving them at a gathering.
Storage Tips
Store Chocolate Covered Cherries in an airtight container at room temperature for up to 8 weeks, as long as they’re kept in a cool, dry place.
Avoid stacking them directly on top of each other without parchment paper in between, or they may stick together.
Refrigeration is optional, but it can slightly firm up the centers. If chilled, let them sit out for a few minutes before serving for the best texture.
FAQ
Why is my fondant too sticky?
It likely needs more powdered sugar or more chilling time before rolling.
Can I skip the coconut oil in the chocolate?
Yes, but the chocolate may be thicker and less smooth when dipping.
Do I have to freeze the cherries before dipping?
Yes, freezing helps them hold their shape and prevents the fondant from melting in the chocolate.
Can I use fresh cherries instead?
Not for this recipe. Maraschino cherries are needed for structure and sweetness balance.
