I love making these chocolate covered cherries because they feel timeless and luxurious while still being completely homemade. I start with juicy maraschino cherries, wrap them in a soft almond-flavored fondant, and finish them with a smooth chocolate coating. The result is a rich, sweet confection that always feels special, whether I make it for holidays, gifting, or simply to enjoy at home.
Why You’ll Love This Recipe
I enjoy this recipe because it turns simple ingredients into an elegant treat. I don’t need special tools or advanced skills, just a little patience. I also like how the flavors balance each other, with the sweetness of the fondant, the bright cherry center, and the richness of the chocolate. It’s a dessert I feel proud to share.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 jar (13.5 ounces) stem-on maraschino cherries, drained and well dried
4 tablespoons unsalted butter, softened
2 tablespoons maraschino cherry syrup
2 cups powdered sugar, plus more if needed
½ teaspoon almond extract
12 ounces semisweet or dark chocolate chips
1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
Directions
I begin by draining the maraschino cherries and gently patting them completely dry with paper towels. I let them sit out while I prepare the fondant to remove as much moisture as possible.
In a mixing bowl, I combine the softened butter, maraschino cherry syrup, and almond extract until smooth. I slowly add the powdered sugar and mix until a soft, dough-like fondant forms. If the fondant feels sticky, I add a little more powdered sugar until it is easy to handle.
I pinch off small portions of fondant, flatten them in my hands, and wrap each cherry completely, leaving the stem uncovered. I place the wrapped cherries on a parchment-lined baking sheet and refrigerate them for about 45 minutes until firm.
Once chilled, I melt the chocolate chips with the coconut oil using gentle heat, stirring until smooth. I dip each fondant-covered cherry into the melted chocolate, let the excess drip off, and place it back on the parchment.
I allow the chocolate to set completely before serving or storing.
Servings And Timing
I usually end up with about 20 to 24 chocolate covered cherries.
Preparation time takes about 30 minutes, chilling time is around 45 minutes, and dipping plus setting the chocolate takes another 15 to 20 minutes.
Variations
I sometimes use milk chocolate or white chocolate when I want a sweeter finish. For extra flavor, I occasionally add a tiny splash of vanilla along with the almond extract. I also like drizzling a contrasting chocolate over the top once the coating has hardened for a decorative look.
Storage/Reheating
I store the chocolate covered cherries in an airtight container in the refrigerator. They stay fresh for up to two weeks. I don’t reheat them, but I prefer letting them sit at room temperature for a few minutes before serving so the fondant softens slightly.
FAQs
Why do my cherries leak syrup?
I’ve found this usually happens when the cherries aren’t dried well enough or the fondant layer is too thin.
Can I make these ahead of time?
I like making them several days in advance since they store well in the refrigerator.
What type of chocolate works best?
I prefer semisweet or dark chocolate because it balances the sweetness of the fondant and cherries.
Can I skip the almond extract?
I can leave it out or replace it with vanilla if I want a simpler flavor.
Do these need to stay refrigerated?
I keep them refrigerated to maintain the best texture and freshness.
Conclusion
I always enjoy making these chocolate covered cherries because they combine classic flavors with a homemade touch. The juicy cherry center, creamy fondant, and smooth chocolate coating come together in a treat that feels both indulgent and rewarding to make.
These Chocolate Covered Cherries are a classic homemade confection made with juicy maraschino cherries wrapped in almond-flavored fondant and coated in rich chocolate. Perfect for gifting, holidays, or a sweet indulgence.
Total Time:1 hour 15 minutes
Yield:20 to 24 cherries
Ingredients
1 jar (13.5 ounces) stem-on maraschino cherries, drained and well dried
4 tablespoons unsalted butter, softened
2 tablespoons maraschino cherry syrup
2 cups powdered sugar, plus more if needed
½ teaspoon almond extract
12 ounces semisweet or dark chocolate chips
1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
Instructions
Drain maraschino cherries and pat them dry thoroughly with paper towels. Let them air-dry further while preparing the fondant.
In a bowl, mix softened butter, cherry syrup, and almond extract until smooth.
Gradually add powdered sugar until a soft, dough-like fondant forms. Add more sugar if the fondant is too sticky.
Pinch off a small amount of fondant, flatten it, and wrap it around each cherry, leaving the stem exposed.
Place the wrapped cherries on a parchment-lined baking sheet and refrigerate for about 45 minutes until firm.
Melt chocolate chips and coconut oil together until smooth using a microwave or double boiler.
Dip each chilled fondant-wrapped cherry into the melted chocolate. Let the excess drip off and place back on the parchment.
Allow the chocolate to set completely before serving or storing in the fridge.
Notes
Ensure cherries are completely dry to prevent syrup leakage.
Use semisweet or dark chocolate for a balanced flavor.
Chilling helps the fondant firm up for easier dipping.
Drizzle with white or contrasting chocolate for decoration.
Let sit at room temperature a few minutes before serving for a softer fondant texture.
