Common Mistakes to Avoid
My first batch was a sticky disaster because I didn’t dry the cherries well enough. Moisture from the cherries seeped into the fondant, making it gummy and preventing the liquid center from forming properly. I ended up with a pasty, thick filling. Don’t do what I did. Dry those cherries like your candy depends on it—because it does.
Using cold, hard butter in the fondant is a mistake. It won’t incorporate properly and will leave little butter lumps in your fondant. Your butter should be softened so that your finger leaves a clear indentation. This ensures a silky-smooth fondant that wraps like a dream.
Dipping cherries with warm or room-temperature fondant is nearly impossible. The fondant will soften in your hand and may even slip off the cherry into the chocolate. That 30-minute freeze is non-negotiable. It solidifies the butter in the fondant, creating a firm center that holds its shape during dipping.
Storing the finished candies in the refrigerator right away will halt the liquefying process. The cold temperature prevents the enzymes from working their magic. You must let them mature at a cool room temperature (around 65-70°F) for the full 1-2 weeks for the iconic liquid center to develop.
Serving Suggestions
I love presenting these candies in petit four cups arranged in a beautiful gift box or on a vintage candy dish. They look incredibly elegant and professional. The stems make them easy to pick up, perfect for passing at a party.
They are, of course, the ultimate homemade gift. I package them in small, clear treat boxes with a ribbon and a tag that says “Homemade Chocolate Covered Cherries – Enjoy!”. Because they need to mature, they are a wonderful make-ahead gift that shows forethought and care.
For a special dessert platter, I arrange them around a small bowl of fresh berries or alongside a slice of flourless chocolate cake. They add a beautiful, festive touch and that delightful burst of sweet cherry flavor that cleanses the palate.
Variations & Customizations
For a nutty twist, after dipping in chocolate but before it sets, roll the bottom half of the cherry in finely chopped toasted pecans or almonds. It adds a wonderful crunch and flavor that pairs beautifully with the cherry and chocolate.
You can experiment with different chocolate coatings. Use dark chocolate for a more sophisticated, less sweet treat, or white chocolate for a stunning color contrast. You can even drizzle a different colored chocolate over the top for a decorative finish.
While maraschino cherries are classic, you can use other preserved fruits. Well-drained candied orange peel or even a small, pitted brandied cherry are fantastic for a more adult-oriented candy. The fondant process works the same way.
How to Store, Freeze & Reheat
Once matured, these candies can be stored in an airtight container at a cool room temperature for up to 2 weeks. If your kitchen is very warm, you can then move them to the refrigerator to slow further liquefaction, but note the chocolate may develop condensation (bloom).
You can freeze them after the chocolate has fully set. Place them in a single layer in an airtight container, separated by parchment paper. They will keep for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature for an hour before serving to restore the perfect texture.
There is no need to reheat these candies. They are meant to be enjoyed at room temperature so the chocolate has a slight snap and the center is perfectly syrupy. Microwaving will melt the chocolate and make a mess. Simply let them come to room temperature if they’ve been chilled.
Conclusion
Homemade Chocolate Covered Cherries are more than a candy; they are a delicious lesson in patience and tradition. They connect us to old-fashioned kitchen crafts and deliver a payoff that is worth every minute of waiting. Making them has brought me so much joy, both in the process and in sharing the sweet, surprising results. I hope this recipe encourages you to slow down, create something beautiful, and experience the magic of that first bite into a confection you made with your own hands. Now, go dry those cherries and start your own sweet tradition.