I decided to make Homemade Chocolate Covered Cherries one Christmas, wanting to create a gift that felt truly special and old-fashioned. The process felt like edible alchemy. In my kitchen, the scent of sweet maraschino cherries mingled with the warm, sugary aroma of the fondant filling as I mixed it. Dipping each cherry-filled ball into a pool of melted chocolate was a meticulous, meditative act. But the real magic happened during the wait. Over the next two weeks, that fondant center slowly transformed from a soft solid into the most glorious, syrupy, liquid treasure. Biting into that first finished candy, with its crisp chocolate shell giving way to a sweet, liquid burst of cherry, was pure nostalgia and triumph. They were even better than the store-bought ones.
Why You’ll Love This Recipe
You are going to fall in love with this recipe because it unlocks the secret to a classic, nostalgic candy right in your own kitchen. It’s a wonderfully creative project that feels like a true labor of love, and the reward is a professional-quality confection that’s far superior to anything you can buy. The process is surprisingly simple, requiring no fancy equipment, and the look of wonder on someone’s face when they bite into your homemade version is priceless. It teaches patience (that liquid center doesn’t happen overnight!) and delivers the most satisfying sweet surprise. They make the most impressive, heartfelt homemade gift imaginable.
Ingredients
- 1 (10 oz) jar maraschino cherries with stems (about 24-30 cherries)
- 3 cups powdered sugar (confectioners’ sugar), sifted
- 3 tablespoons light corn syrup
- 2 tablespoons reserved maraschino cherry juice
- 1 tablespoon water
- ¼ cup butter, softened
- 12-16 oz chocolate melting wafers or good-quality chocolate bars, chopped (dark, milk, or semi-sweet)
- Optional for garnish: White chocolate for drizzling, coarse sugar
Let’s talk ingredients, as precision here is key. First, the maraschino cherries: get the kind with stems. They are your handle for dipping and make the final candies look professional. Reserve that cherry juice—don’t dump it! The corn syrup in the fondant is non-negotiable; it prevents the sugar from crystallizing and ensures the center turns into that perfect, smooth liquid. For the chocolate, I strongly recommend using chocolate melting wafers (like Ghirardelli or Candiquik) for your first attempt. They are formulated to melt smoothly, set with a nice snap, and don’t require tempering. If you use chocolate bars, you’ll need to temper the chocolate for the best finish. The butter should be truly softened to room temperature for a smooth fondant.(See the next page below to continue…)