Tulo

Chocolate Covered Cherries Recipe

A row of chocolate covered cherries with stems standing upright on parchment paper, one cut in half to show the pale cream fondant center surrounding the whole cherry.
Photo by Ece Ebrar TOYCU on Pexels

Patting the cherries completely dry before wrapping them in fondant keeps the sugar coating from turning grainy or sliding off, and dipping by the stem into properly melted chocolate gives a clean, glossy shell without a thick, clumpy bottom.

Prep
35 min
Cook
10 min
Total
135 min
Servings
24

Ingredients

Servings24
  • 24 cherries maraschino cherries with stems, drained
  • 2 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 12 oz semisweet chocolate chips
  • 1 tbsp vegetable shortening

Nutrition per serving

Calories
141
Protein
1g
Carbs
21g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Drain the maraschino cherries in a colander, then spread them on several layers of paper towels and pat every side completely dry, including around the stems. Let them sit for 15-20 minutes to air-dry further.
  2. 2In a medium bowl, beat the softened butter until smooth, then mix in the powdered sugar, sweetened condensed milk, and vanilla extract. Stir until it forms a stiff, slightly sticky dough.
  3. 3Take about 1 teaspoon of the fondant dough and flatten it in your palm. Wrap it around a dry cherry, pinching the seams closed and leaving the stem exposed at the top. Roll gently between your palms to smooth the surface.
  4. 4Place the wrapped cherries stem-up on a parchment-lined baking sheet. Repeat with the remaining cherries.
  5. 5Refrigerate the wrapped cherries for 1 to 2 hours, until the fondant is firm to the touch.
  6. 6Melt the chocolate chips and shortening together in a double boiler, or in the microwave in 20-second bursts, stirring between each, until smooth and pourable.
  7. 7Holding each cherry by the stem, dip it into the melted chocolate, tilting the bowl so the chocolate covers the fondant completely. Let the excess drip off for a few seconds, then set the cherry back on the parchment.
  8. 8Refrigerate the dipped cherries for 30 minutes, until the chocolate shell is fully set.

Tips & variations

  • For the classic liquid-center version sold in candy shops, mix in 1/4 teaspoon of invertase (available from candy-making suppliers) into the fondant before wrapping; over 1-2 weeks in the fridge, the enzyme breaks down the sugars and the firm fondant slowly turns into a smooth liquid cream around the cherry.
  • Swap the semisweet chocolate for dark chocolate or candy melts if chocolate chips seize or seem too thick to dip cleanly; candy melts also skip the need for shortening.
  • If the fondant feels too soft to wrap, chill the bowl of dough for 10 minutes before shaping; if it feels too stiff and cracks, work in another 1/2 teaspoon of condensed milk.

Storage & reheating

Store finished chocolate covered cherries in an airtight container in the refrigerator for up to 2 weeks; the fondant continues to soften slightly the longer they sit. Bring to room temperature for about 15 minutes before serving so the centers aren't stiff. They can also be frozen in a single layer, then transferred to a freezer bag, for up to 2 months.

Tips from the Tulo kitchen

  • Use cherries with stems still attached; they give something to hold onto while wrapping and dipping, and pulling one out by the stem is what makes the finished candy look like the ones from a box.
  • Work with the fondant dough in small batches and keep the rest covered, since it dries out and cracks quickly if left exposed to air.

FAQ

Why is the center of chocolate covered cherries liquid?

Traditional recipes add a small amount of the enzyme invertase to the fondant, which slowly breaks down the sugar over 1-2 weeks of refrigeration and turns the firm cream into a liquid syrup around the cherry. Without it, the center stays a soft, sliceable fondant.

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries with stems can be dipped directly in melted chocolate for a simpler treat, but they won't hold a fondant wrap well and need to be eaten within a day or two since fresh fruit doesn't preserve like maraschino cherries do.

Why did my chocolate seize when melting it?

Even a drop of water in the bowl or on the spoon will cause melted chocolate to seize into a grainy clump; make sure the bowl, utensils, and cherries are completely dry before the dipping step.

How far ahead can I make chocolate covered cherries?

They can be made up to 2 weeks ahead and kept refrigerated; if using invertase for a liquid center, plan for at least 1-2 weeks of chill time before serving so the centers have time to soften fully.