Better than Store Bought Chocolate Covered Cherries

Jennifer McConnell Recipe

By Jennifer McConnell Shutterbug81

25-30 cherries
Prep Time:
Stove Top

I actually made these for the first time early this morning, and am truely impressed! These turned out a bit larger than storebought, and they're so much tastier!!! You can use semi-sweet, milk chocolate, or dark chocolate for these. Also, if you (like me) prefer the type with the liquid center rather than the creamy center, store them in an airtight container for 3-6 days before eating. The centers will liquify with time.

Blue Ribbon Recipe

Notes from the Test Kitchen:
These are really wonderful! I bought another large jar of cherries today so that I can make them again soon. I doubt there will still be any left 3-6 days from now to see them form more liquid in the center, but even with the smooth cream (which has a wonderful flavor) they are still very juicy and rich.

These are very hard to stay out of, so I am going to share them with my in-laws tonight and take them some. They get 6 and the rest are mine :-)

The next time I make these, however, I will try removing the stems. They tend to fall off after freezing, and I think I could get a smoother look. Also, the fondant does melt quickly, so I will try freezing the cherries then twirling them in room temp fondant and freezing again.


3 c
powdered sugar
1/4 c
margarine or butter
1/4 c
condensed sweetened milk (not evaporated)
4 tsp
vanilla extract
1 pkg
high end chocolate chips (milk, semi-sweet, or dark)
1 jar(s)
maraschino cherries, drained and dried, reserve the juice.

Directions Step-By-Step

Start by making a fondant - simply combine the first five ingredients until smooth and not sticky. Chill in fridge for an hour.
Line a baking sheet with wax paper and spread cherries out in a single layer - stems on, if possible. Freeze for an hour.
When ready to make your chocolate covered cherries, remove fondant and cherries from the fridge/freezer. Since it takes a bit of time to make these, I remove only a few cherries and a bit of fondant at a time so that they don't get too warm and sticky.
Wrap each cherry in 1-2 teaspoons of the fondant, forming a tight ball. Return cherries to tray and freeze again for an hour.
Use either the microwave or a double-boiler to melt your chocolate. Thin it down with enough reserved cherry juice to get the proper consistency for dipping.
Removing a few fondant-wrapped cherries from the freezer at a time, dip them in the chocolate and coat completely. Since my cherries didn't have stems, I did follow the tip of using a toothpick to aid in the dipping process. Let the excess chocolate drip off, then put the cherry on wax paper to rest. Dab a bit of extra chocolate on top to cover any hole left from the toothpick.
When done, place dipped cherries in the fridge to set. Store in an airtight container in the fridge as well. If you let them be for a few days, the center with be nice and liquidy... but they're good right away too!

About this Recipe

Course/Dish: Fruit Desserts, Candies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Gluten Free
Collection: Chocolate...

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Tammy Hinkle gusmama
Jan 2, 2015
I made these as Christmas gifts using cherries soaked in moonshine that we found at our liquor store! After using all the cherries in the jar of moonshine, I added regular maraschino cherries (all were without stems) to the moonshine and soaked for several days to make some more. Instead of using vanilla in the fondant recipe, I substituted the equivalent amount of the cherry flavored moonshine and they were a huge hit!

I found that if I put my cherries in the freezer before dipping, they would expand while thawing and cause the chocolate to crack. I had my best luck working with chilled cherries and fondant, then placing the fondant wrapped cherries in the fridge for an hour or so before dipping. This kept them firm enough to hold up in the chocolate but did not result in the cracks that happened with the frozen ones. Before dipping, I made penny size dots of chocolate on my no-stick mat and allowed them to firm up. This way the cherry didn't sink to the bottom and require another dip in the chocolate. I have used silpats, foil, wax and parchment paper, silicone baking mats, etc... and found the best one ever for my chocolate making is the inexpensive nonstick black grill/oven mats that are reusable. They are so nice and slick that the chocolate easily peels off. They can also be cut to fit a tray size, which makes it nice for moving your candies out of the way while they set up.

I second the comment about not adding cherry juice to your chocolate because it will seize up. The only reasons why your chocolate might be too thick are either because it hasn't completely melted yet, or because you have overheated it, or because you added any kind of liquid to it other than maybe heavy cream, butter, or shortening. To recover from overheating your chocolate, you may be able to add more chocolate and stir it in well with the other that is too firm. This recipe was loved by ALL!!!
chris foster chris22474
Feb 2, 2014
Thanks! Trying the recipe today as I keep my fingers crossed~ cant wait!
Shirley Fee shirleygen
Feb 1, 2014
@Chris Foster, no need to put these in the fridge, but you can put them in there for a week and take them out for the second week, if you want then to have the center like the ones you buy. To me they are delicious either way, but I prefer the later.
chris foster chris22474
Feb 1, 2014
Valentines day is two weeks away. I want to make these for my sweetie, but this weekend will be the only time I will really have to make them. Is it too early, or can i leave them in the fridge a week then take them out the week before? I am so excited! I think he will love them!!!
Michele Hudnall HudnallsHuddle
Dec 23, 2013
The recipe says to pour a little of the cherry juice into the chocolate to thin it out. DO NOT do this as it will seize the chocolate into an unusable glob. Otherwise it was pretty simple and tasty.