Chocolate covered cherries combine sweet, juicy fruit with rich chocolate. This classic treat delights at holidays or parties. Making them at home saves money and ensures freshness. You control the ingredients for the perfect bite.
These candies feature a whole cherry wrapped in fondant. The fondant softens over time, creating a liquid center. Dipping in chocolate seals the magic. Beginners succeed with this recipe. Follow steps carefully for best results.
Ingredients You’ll Need
Gather these items before starting. They serve 40-50 cherries.
For the cherries and fondant:
- 40-50 maraschino cherries with stems (drained and patted dry)
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar (sifted)
- 1 tablespoon corn syrup (or honey)
- 1 teaspoon almond extract (or vanilla for milder flavor)
- 2 tablespoons cherry juice (from the jar)
For the chocolate coating:
- 12 ounces semi-sweet chocolate chips (or dark chocolate for intensity)
- 1 tablespoon vegetable shortening (to thin the chocolate)
Use high-quality chocolate. It melts smoothly and tastes better. Maraschino cherries work best. Their firm texture holds up well.
Essential Tools and Prep
Prepare your workspace first. This prevents mess and speeds the process.
You’ll need:
- Double boiler or microwave-safe bowl
- Candy thermometer (optional but helpful)
- Parchment-lined baking sheets
- Fork or dipping tool
- Small bowl for fondant mixing
Dry cherries thoroughly. Excess moisture ruins the fondant. Pat with paper towels. Let air-dry 30 minutes.
Work in a cool kitchen. Ideal temperature is 68-72°F (20-22°C). Warm rooms cause chocolate to seize.
Step-by-Step Instructions
Follow these steps in order. Patience yields professional results.
Step 1: Make the Fondant Filling
Cream butter in a medium bowl. Add powdered sugar gradually. Mix until crumbly.
Stir in corn syrup, extract, and cherry juice. Knead by hand until smooth. It forms a soft dough. Takes 3-5 minutes.
Pinch off small pieces. Flatten into circles. Wrap around each cherry. Cover completely. Pinch seams to seal. No gaps allowed.
Place on parchment. Refrigerate 1 hour. Fondant firms up.
Step 2: Melt the Chocolate
Use a double boiler. Fill bottom with 1 inch water. Simmer on low.
Add chocolate chips and shortening to top. Stir constantly. Heat to 110°F (43°C). Remove from heat.
Microwave alternative: Heat in 30-second bursts. Stir after each. Avoid overheating.
Chocolate must stay fluid. Keep warm over hot water if needed.
Step 3: Dip the Cherries
Hold stem. Dip cherry into chocolate. Coat fully. Let excess drip off.
Tap fork gently on bowl edge. Place on parchment.
Work quickly. Chocolate sets fast. Reheat if it thickens.
Refrigerate dipped cherries 30 minutes. Chocolate hardens.
Step 4: Let Them Mature
Store in airtight container. Keep at room temperature. Wait 1-2 weeks.
Fondant liquifies from cherry juices. This creates creamy center. Don’t skip this step.
Sample one after 7 days if impatient. Improves with time.
Tips for Perfect Chocolate Covered Cherries
Success comes from details. Apply these tricks.
- Dry cherries well: Moisture causes fondant to dissolve early.
- Temper chocolate: For shine, cool melted chocolate to 82°F (28°C), reheat to 90°F (32°C). Skip for beginners.
- Use stems: Easier dipping. Hold and pull straight up.
- Avoid water: One drop seizes chocolate. Use dry tools.
- Thin coating: Single dip suffices. Double dip risks cracking.
Common mistakes include rushing the fondant wrap or overheating chocolate. Fix by practicing on a few first.
Store up to 2 weeks. Freeze for 3 months. Thaw slowly in fridge.
Variations to Try
Customize for fun. Switch flavors easily.
- Boozy version: Add 1 tablespoon cherry liqueur to fondant.
- Nutty twist: Press chopped nuts into fondant before dipping.
- White chocolate: Swap for milk or white. Adjust shortening.
- Spicy kick: Dust with cayenne before chocolate sets.
- Sugar-free: Use sugar-free chocolate and sugar alcohols.
These keep the core recipe intact. Experiment after mastering basics.
Troubleshooting Common Issues
Problems happen. Solve them here.
- Fondant too sticky: Add powdered sugar 1 tablespoon at a time.
- Chocolate blooms (white spots): Temperature fluctuation. Still edible.
- Center not liquid: Wait longer or add more juice next time.
- Cracking shells: Overfilled cherries. Seal fondant tighter.
- Dull chocolate: Not tempered. Use shortening for gloss.
Most issues stem from humidity or haste. Control your environment.
Nutrition and Storage Facts
One cherry: 60 calories, 10g sugar, 2g fat. Indulge moderately.
Room temperature storage works best. Fridge speeds liquifying but risks sweat.
Gift in tins. Line with wax paper. Include “best after 2 weeks” note.
Frequently Asked Questions (FAQs)
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Can I use fresh cherries instead of maraschino?
Fresh cherries work but pit them first. Dry thoroughly. They release more juice, so fondant may liquify faster. Maraschino hold shape better for beginners.
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How long do chocolate covered cherries last?
They stay fresh 2 weeks at room temperature. Liquid center peaks at 1-2 weeks. Refrigerate up to 1 month or freeze 3 months.
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Why won’t my chocolate melt smoothly?
Chocolate seizes from water or overheating. Start over with dry bowl. Add shortening to rescue grainy mix.
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Can I make these without corn syrup?
Yes. Substitute honey or glucose syrup. It prevents fondant from drying out. Powdered sugar alone gets crumbly.
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Are these safe for gifting if they contain alcohol?
Label clearly. Alcohol evaporates somewhat but lingers. Non-boozy version suits all. Check recipient allergies to nuts or cherries.
Master this recipe. Share homemade delights. Enjoy the process and the praise.