Chocolate Covered Cherries

Name: Chocolate Covered Cherries
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Ingredients: 1/3 cup (5 tbsp + 1 tsp) unsalted butter, softened; 1/3 cup light corn syrup; 1/2 tsp salt; 1 tsp vanilla extract; 4 cups powdered sugar (yes, FOUR cups—don’t @ me); Food coloring (optional, for pink fondant); 1 jar (10 oz) maraschino cherries with stems, well-drained; 2 cups semi-sweet or dark chocolate chips (or chopped chocolate); 2 tbsp coconut oil or shortening (makes the chocolate smooth and shiny); 1/2 cup white chocolate chips for drizzle (optional but makes them look bakery-fancy); Toothpicks (for dipping if your cherries don’t have stems); Parchment paper; Double boiler or microwave-safe bowl

By Tyla | Last modified on Nov 12, 2025

Featured in: Desserts

Okay, so imagine walking into one of those bougie chocolate shops where everything costs $4 per piece and looks like it was made by elves in a Swiss mountain castle. Now imagine making that EXACT thing in your own kitchen for like a tenth of the price. That’s what we’re doing here. Chocolate Covered Cherries are basically liquid-centered candy perfection—whole maraschino cherries surrounded by a sweet fondant that magically turns into syrupy liquid after a few days, all encased in a shell of dark chocolate with fancy white chocolate drizzle on top. They’re the kind of treat that makes people think you’re some kind of candy-making wizard. I made these for Christmas gifts once and people kept asking where I bought them. When I said I made them, three people didn’t believe me. ONE PERSON asked if I had a candy-making license. That’s the level of “no way you made this at home” we’re talking about.

Why You’ll Love This Recipe

Tastes like expensive candy. We’re talking $30-a-box chocolate shop vibes. But you made them in your pajamas.

That liquid center though. The fondant literally liquefies around the cherry after a few days. It’s actual magic and I can’t explain it.

Impressive as hell. Give these as gifts and people will think you’re a professional chocolatier.

Surprisingly easy. No fancy equipment, no tempering chocolate (unless you want to), just dip and drizzle.

Make-ahead friendly. These actually NEED to sit for a few days to develop that liquid center. Procrastination encouraged.

Customizable. Dark chocolate, milk chocolate, white chocolate—pick your poison. Add booze if you’re feeling frisky.

The Good Stuff You’ll Need

For the Fondant:

1/3 cup (5 tbsp + 1 tsp) unsalted butter, softened
1/3 cup light corn syrup
1/2 tsp salt
1 tsp vanilla extract
4 cups powdered sugar (yes, FOUR cups—don’t @ me)
Food coloring (optional, for pink fondant)

For Assembly:

1 jar (10 oz) maraschino cherries with stems, well-drained
2 cups semi-sweet or dark chocolate chips (or chopped chocolate)
2 tbsp coconut oil or shortening (makes the chocolate smooth and shiny)
1/2 cup white chocolate chips for drizzle (optional but makes them look bakery-fancy)

Equipment:

Toothpicks (for dipping if your cherries don’t have stems)
Parchment paper
Double boiler or microwave-safe bowl

Let’s Do This

Step 1: Prep Those Cherries

Drain your cherries and spread them out on paper towels. Pat them EXTREMELY dry. Like, obsessively dry. Wet cherries = chocolate that won’t stick = sad times.

If your cherries have stems, great! If not, no worries—you’ll use toothpicks later.

Let them air dry while you make the fondant. They need to be bone dry.

Step 2: Make the Fondant

In a large bowl, beat softened butter with an electric mixer until fluffy, about 2 minutes.

Add corn syrup, salt, and vanilla. Beat until combined.

Gradually add powdered sugar, one cup at a time, mixing on low speed. The mixture will be crumbly at first, then will come together into a dough.

Once all the sugar is added, knead the fondant with your hands until smooth. It should feel like Play-Doh. If it’s too sticky, add more powdered sugar. Too dry? Add a tiny bit more corn syrup.

If you want pink fondant (looks prettier), add a drop or two of red food coloring and knead until evenly colored.

Wrap in plastic wrap and let rest for 30 minutes at room temperature.

Step 3: Wrap the Cherries

Pinch off about a tablespoon of fondant and flatten it in your palm into a circle about 2-3 inches across.

Place a dried cherry in the center (leave the stem sticking out if it has one).

Wrap the fondant around the cherry, pinching it closed at the bottom. Make sure there are no gaps or the liquid will leak out later.

Roll gently between your palms to smooth it into a ball. The cherry should be completely sealed inside.

Place on a parchment-lined baking sheet. Repeat with remaining cherries.

Freeze for 30 minutes. This makes them easier to dip in chocolate without them falling apart.

Step 4: Melt the Chocolate

Melt chocolate chips with coconut oil in a double boiler or microwave (30-second bursts, stirring between each) until completely smooth.

Let it cool slightly—if it’s too hot, the fondant will melt. Aim for warm but not scalding.

Step 5: Dip Like a Pro

Remove cherries from freezer. Work quickly while they’re still cold.

If using cherries with stems, hold by the stem and dip into chocolate, letting excess drip off. Place on parchment paper stem-side up.

If using cherries without stems, stick a toothpick into the bottom of the fondant-wrapped cherry, dip in chocolate, remove toothpick, and use another toothpick to push it off onto the parchment. Use a little extra chocolate to cover the hole.

Let chocolate set at room temperature or pop them in the fridge for 10 minutes to speed things up.

Step 6: Drizzle and Finish

Melt white chocolate chips in microwave (20-second bursts, stirring between).

Transfer to a piping bag, ziplock bag with corner cut off, or just use a fork.

Drizzle white chocolate over the set dark chocolate in a back-and-forth motion. Get artsy with it.

Let the white chocolate set completely.

Step 7: Wait (The Hardest Part)

Store the finished cherries in an airtight container at room temperature for AT LEAST 3-5 days before eating.

This is CRUCIAL. The fondant needs time to break down and liquefy around the cherry. It’s an enzyme reaction involving the cherry juice and the fondant. Science!

After a few days, when you bite in, that center will be magically liquid. It’s worth the wait.

Serving Suggestions

These are basically perfect as-is, but here are some ideas:

Serve in mini cupcake liners for a fancy presentation
Package in decorative boxes for gifts (add tissue paper for extra fancy points)
Serve alongside coffee or dessert wine
Arrange on a holiday dessert platter with other candies
Pair with champagne for a luxurious treat
Just eat them directly out of the container at midnight. No judgment.

Switch It Up

Boozy Version: Add 1-2 tbsp of cherry liqueur (like Kirsch) or rum to the fondant. Very adult.

Milk Chocolate: Use milk chocolate instead of dark for a sweeter, less intense flavor.

White Chocolate Coating: Coat in white chocolate and drizzle with dark chocolate for a reverse situation.

Peanut Butter Fondant: Replace half the powdered sugar with powdered peanut butter for a PB&J vibe.

Almond Joy Style: Add 1/4 tsp almond extract to the fondant for an amaretto flavor.

Double Chocolate: Use chocolate fondant (add 2 tbsp cocoa powder to the fondant mixture).

Rum Balls Style: Add a splash of rum and roll in chocolate sprinkles instead of drizzling.

Storage Tips

Store in an airtight container at room temperature for up to 3 weeks. DO NOT REFRIGERATE after the first day—it makes the chocolate bloom (get those white streaks).

The fondant needs 3-5 days to liquefy. Eating them before that means you’ll just get solid fondant, which is fine but not the intended experience.

These actually improve with age (up to a point). The flavor develops and the texture gets better.

You can freeze them for up to 2 months, but the texture might change slightly when thawed.

Give them as gifts, but warn people to wait a few days before eating for the full liquid-center experience.

Why This Works So Damn Well

The magic of chocolate covered cherries is all about chemistry. The fondant contains invertase (naturally present in corn syrup), which is an enzyme that breaks down sucrose (table sugar) into glucose and fructose over time. This breakdown process creates a liquid syrup. The cherry juice speeds up this reaction. So what starts as solid fondant literally transforms into liquid over the course of a few days. It’s like edible alchemy.

The chocolate shell is crucial—it seals in the fondant and cherry, creating a protective barrier that keeps everything contained. When you bite through the chocolate, you hit that liquid center that’s been brewing inside. The combination of chocolate, cherry, and sweet syrup is basically the holy trinity of candy flavors.

The key is making sure everything is dry before dipping. Any moisture on the outside prevents the chocolate from adhering properly. And the fondant must completely seal the cherry—any gaps and the liquid will seep out during the transformation process.

This is old-school candy making that’s been perfected over decades. It works because it’s simple ingredients following basic chemistry principles. No fancy equipment needed, just patience and precision.

When to Make These

Christmas Gifts: These are THE Christmas candy. Make batches and give them as gifts. People will love you forever.

Valentine’s Day: Chocolate and cherries? It’s basically required. Romantic as hell.

Holiday Candy Platters: These elevate any dessert spread. They’re the fancy ones everyone wants.

Wedding Favors: Package them in cute boxes for wedding guests. Bougie and affordable.

Teacher Gifts: Way better than an apple. Teachers deserve chocolate covered cherries.

Just Because: Sometimes you need to spend an afternoon making fancy candy. It’s therapeutic.

Questions People Actually Ask

Q: Why isn’t my center liquefying? A: You need to wait longer (give it a full week), or your fondant was too thick. Make sure you used corn syrup—it contains the enzyme that makes the magic happen.

Q: The chocolate won’t stick to the fondant. What’s wrong? A: The cherries or fondant weren’t dry enough. Make sure everything is bone dry before dipping.

Q: Can I skip the corn syrup? A: No! The corn syrup is what contains the invertase enzyme that liquefies the fondant. It’s essential to the magic.

Q: My fondant is too sticky. Help! A: Add more powdered sugar a tablespoon at a time until it’s workable. It should feel like Play-Doh, not paste.

Q: Can I use fresh cherries? A: No. Fresh cherries are too wet and will make the chocolate slip off. They also don’t have the preservatives that help with the liquefying process.

Q: The chocolate has white streaks on it. Did I ruin them? A: That’s called bloom—it happens when chocolate is exposed to temperature changes. It’s still safe to eat and tastes fine, just doesn’t look as pretty.

Q: How do I know when they’re ready to eat? A: After 3-5 days, gently squeeze one. If it feels slightly soft inside (not rock hard), it’s ready. Or just bite into one and check.