Chocolate Covered Cherries – maraschino cherries wrapped in creamy fondant and dipped in smooth chocolate. These are so pretty and easy to make!
Chocolate Covered Cherries
Chocolate cherry candy has always been a favorite of mine and these Chocolate Covered Cherries make an easy and beautiful addition to holiday candy making. Similar to the old-fashioned Big Cherry Candy (which I always looked for as a kid) or the Parisian Chocolate Covered Cherries boxes, these have a layer of creamy fondant inside that make them extra special. Cover them in smooth dark, milk, or white chocolate. Beautiful and irresistible!
Ingredients for Chocolate Covered Cherries
- Maraschino Cherries – with the stems. Make sure to look for the jars that include the stems.
- Butter – softened butter, salted or unsalted butter can be used
- Light Corn Syrup – find this is the baking aisle, the most common brand available is Karo. Light corn syrup is used for candy making and baking and is not the same as High Fructose Corn Syrup
- Powdered Sugar
- Chocolate Melting Wafers – use Ghirardelli Dark, Milk or White Melting wafers. They have the best flavor and are easy to work with.
- Paper Candy Cups – for storing and gifting
- Baking Sheet
- Wax Paper
- Paper Towels
- Small Deep Bowl for Dipping
How to Make Chocolate Covered Cherries
- Drain cherries then lay on paper towel lined baking sheet to dry. Use extra paper towels to pat dry.
- Mix softened butter, light corn syrup, and sifted powdered sugar to form fondant.
- Measure one teaspoon of fondant and form into a flat disc shape. Wrap each cherry in fondant.
- Chill cherries in refrigerator until firm.
- Follow package direction for melting wafers.
- Dip each fondant wrapped cherry in chocolate letting excess chocolate fall back into bowl
- Place on wax paper lined baking sheet to set.
- Double check the jar of maraschino cherries to ensure they have stems. It will usually say stemless or with stems attached.
- For the best flavor, use the Ghirardelli melting wafers.
- If the fondant is too sticky, refrigerate before handling or add more powdered sugar a little at a time.
- Pat cherries dry to help fondant stick.
- Use a small deep bowl or cup for dipping.
- If chocolate starts to cool, rewarm and continue dipping.
How to Store Chocolate Covered Cherries
Store chocolate covered cherries in the refrigerator for up to three days for best results. Store in a tightly covered container. After a couple days, liquid from the cherries will start to escape the chocolate dip.
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- Mini Cupcake Liners
- Christmas Candy Cups
- Small Christmas Tins
- Small Kraft Paper Boxes lined with Christmas Parchment Paper
MORE CHRISTMAS CANDY RECIPES
- Cinnamon Candy
- Old-Fashioned Divinity Recipe
- Grandma’s Peanut Brittle
- Buckeye Peanut Butter Balls
- Copycat See’s Candy Fudge
- 2 10 oz jars Maraschino Cherries with Stems
- 3 tablespoons butter softened
- 3 tablespoons light corn syrup
- 2 cups powdered sugar sifted
- 10 oz Melting Wafers Dark Chocolate, Milk Chocolate, or White Ghirardelli brand highly recommended
Drain cherries then lay on paper towel lined baking sheet to dry. Use extra paper towels to pat dry.
Mix softened butter, light corn syrup, and sifted powdered sugar to form fondant. Measure one teaspoon of fondant and form into a flat disc shape. Wrap each cherry in fondant. Chill cherries in refrigerator until firm.
Follow package direction for melting wafers. Dip each fondant wrapped cherry in chocolate letting excess chocolate fall back into bowl. Place on wax paper lined baking sheet to set.
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