Easy Chocolate Covered Cherries are a delightful homemade candy that combines juicy maraschino cherries with a rich, sweet fondant and a smooth chocolate coating. This classic treat is perfect for anyone looking to impress at parties or enjoy a nostalgic dessert that’s simple to make. Whether you’re a beginner or a seasoned home cook, this recipe offers a satisfying process and delicious results.
With just a few ingredients and under an hour of total prep and cook time, you can create 12 to 16 candies that are ideal for gifting or indulging. The soft fondant center paired with the crisp chocolate shell is a match made in heaven, making this recipe a favorite for holiday seasons or any time you crave a luscious sweet bite.
Why you’ll love this Easy Chocolate Covered Cherries recipe
- It uses simple, easy-to-find ingredients that come together quickly for a homemade candy treat.
- The fondant filling creates a smooth, sweet center that perfectly complements the tart cherries.
- The chocolate coating can be customized with semi-sweet or dark chocolate, catering to your taste preferences.
- Chilling the cherries before dipping ensures the chocolate sets beautifully for a professional finish.
- This recipe is versatile and ideal for special occasions, gifts, or just a delightful snack at home.
Ingredients
- 1 jar (10 ounces / 280 g) maraschino cherries with stems removed, well drained
- 3 tablespoons unsalted butter, softened
- 3 tablespoons sweetened condensed milk
- 2 cups (240 g) powdered sugar, plus more as needed
- 12 ounces (340 g) semi-sweet chocolate or dark chocolate
- 1 tablespoon coconut oil or shortening (optional, for smoother melting)
Prep time: 35 minutes | Cook time: 5 minutes | Servings: 12 to 16 candies
The key ingredients in this recipe include maraschino cherries, which provide a juicy, sweet-tart flavor that contrasts beautifully with the rich chocolate. Choosing cherries that are well-drained and patted dry is essential for the fondant to adhere properly. Unsalted butter and sweetened condensed milk create a creamy base for the fondant dough, while powdered sugar adds the necessary sweetness and texture. Semi-sweet or dark chocolate offers a luscious coating, and adding coconut oil helps achieve a smooth, glossy finish when melting the chocolate.
Instructions
- Drain and dry cherries: Drain the maraschino cherries very well and pat them completely dry with paper towels. Let them air-dry for 20 to 30 minutes to ensure the coating sticks properly.
- Prepare the fondant dough: In a bowl, mix the softened butter and sweetened condensed milk until smooth. Gradually stir in the powdered sugar to form a soft, fondant-like dough.
- Wrap cherries in dough: Pinch off small pieces of the dough and flatten each into a disk. Wrap each cherry completely in the dough and gently roll into a smooth ball.
- Chill the covered cherries: Place the dough-covered cherries on a parchment-lined tray and chill them for 20 to 30 minutes until firm.
- Melt the chocolate: Melt the chocolate with coconut oil (if using) in short bursts in the microwave or over a double boiler, stirring until smooth and glossy.
- Dip cherries in chocolate: Dip each chilled cherry ball into the melted chocolate, allowing excess to drip off, then place back on the parchment.
- Optional chocolate drizzle: If desired, drizzle extra melted chocolate over the tops for a decorative striped finish.
- Set the chocolate: Refrigerate the dipped cherries until the chocolate is fully set. Serve chilled or at a cool room temperature.
Tips for the best results
- Dry the cherries thoroughly before coating to prevent the fondant from becoming soggy and to help the dough stick well.
- Use softened butter at room temperature to easily combine with condensed milk and powdered sugar for a smooth dough.
- Chill the fondant-covered cherries fully before dipping to ensure the chocolate sets quickly and doesn’t melt the filling.
- Use high-quality chocolate for the best flavor and a shiny finish; adding coconut oil helps with smooth melting and a glossy surface.
- Work quickly when dipping cherries in chocolate to avoid the chocolate thickening or cooling too fast.
- Allow the dipped cherries to set in a cool environment or the refrigerator to achieve a firm, crisp coating.
Variations and substitutions
- Replace maraschino cherries with fresh or frozen cherries, pitted and dried, for a less sweet, more natural flavor.
- Use white chocolate instead of semi-sweet or dark chocolate for a different look and sweeter taste.
- Substitute coconut oil with vegetable shortening or leave it out entirely if preferred.
- Add a splash of cherry liqueur or vanilla extract to the fondant dough for extra depth of flavor.
- Roll the fondant-covered cherries in finely chopped nuts or sprinkles before chilling for added texture and decoration.
Serving suggestions
Easy Chocolate Covered Cherries are perfect served chilled or at cool room temperature alongside coffee or tea. They make elegant party favors or a delightful homemade gift when packed in decorative boxes. These candies also pair beautifully with a glass of red wine or champagne for special occasions. For a festive touch, serve them on a platter garnished with fresh mint leaves or edible gold flakes.
Storage and reheating
Store chocolate covered cherries in an airtight container in the refrigerator for up to two weeks to keep them fresh and maintain the firm chocolate coating. Before serving, allow them to sit at room temperature for 10 to 15 minutes to soften slightly for the best flavor and texture. Avoid freezing, as this can cause the chocolate to bloom and the texture to change.
Frequently asked questions
Can I use fresh cherries instead of maraschino cherries?
Yes, fresh cherries can be used if they are pitted and thoroughly dried. However, fresh cherries are less sweet and have more moisture, which may affect the fondant’s texture. You might need to adjust drying time and powdered sugar accordingly.
What type of chocolate works best for coating?
Semi-sweet or dark chocolate is ideal because it balances the sweetness of the fondant and cherries. You can also use white chocolate for a sweeter taste and different appearance, but it may be softer and less crisp when set.
Why do I need to dry the cherries before coating?
Drying the cherries prevents excess moisture from interfering with the fondant dough and helps the chocolate adhere properly, resulting in a smooth, even coating without sogginess.
Can I prepare these candies ahead of time?
Yes, you can prepare the fondant-covered cherries and store them in the refrigerator before dipping in chocolate. Additionally, letting the cordials sit for a week or two allows the centers to become more syrupy and flavorful.
What if my chocolate seizes while melting?
If chocolate seizes, it becomes grainy and unusable. To prevent this, melt chocolate gently in short bursts and avoid any water contact. If seizing occurs, stir in a small amount of coconut oil or vegetable shortening to smooth it out.
Final thoughts
Easy Chocolate Covered Cherries are a timeless candy that brings joy with every bite. This recipe is straightforward yet yields impressive results that look and taste like a gourmet treat. Try making these candies to surprise your family, friends, or yourself with a delicious homemade indulgence that’s both fun to prepare and delightful to eat.