Chocolate Covered Cherries

The first time I made chocolate covered cherries was during a blizzard that left us snowed in for days. My grandmother's recipe box had fallen open to this gem, and with nothing but time on our hands, my daughter and I decided to attempt these decadent little treats. The kitchen filled with the sweet scent of vanilla fondant as we laughed about our chocolate-smeared faces and fingers.

Last Christmas, I packaged these in little gold boxes for my neighbors and the reactions were priceless. Mrs. Wilson from across the street knocked on my door two days later just to tell me they were better than the fancy ones her son sends from New York each year, and could she please have another. Her wide-eyed delight made me feel like I had handed her pure joy wrapped in chocolate.

Ingredients

• Maraschino cherries with stems: The stems aren't just decorative, they're actually incredibly practical handles for dipping, and I learned to select plump, firm cherries without blemishes for the best results.
• Powdered sugar: The foundation of our fondant, I once tried making these with granulated sugar and ended up with a grainy mess, so stick with the powder for that silky-smooth center.
• Dark chocolate: After years of experimenting, I found that higher-quality chocolate with at least 60% cocoa solids creates the perfect snap when you bite into these cherries.
• Coconut oil: Just a teaspoon gives the chocolate that professional-looking glossy finish and helps it melt more smoothly on your tongue.

Instructions

Prep those cherries:

Drain your cherries and pat them completely dry with paper towels, a step I embarrassingly skipped my first time making these. You'll feel the difference when the fondant actually sticks to dry cherries instead of sliding off wet ones.

Create your fondant:

Mix the powdered sugar, butter, corn syrup, milk, vanilla, and salt until you have a smooth, pliable dough that feels like play-dough between your fingers. The room will fill with a vanilla scent that always makes my cat come investigate what I'm making.

Wrap each cherry:

Take a small piece of fondant and flatten it in your palm before wrapping it completely around a cherry, sealing any cracks by gently pinching the fondant together. I find rolling each wrapped cherry between my palms helps smooth out any imperfections.

Chill for success:

Place your fondant-covered cherries in the freezer for about 20 minutes, which firms them up perfectly for dipping. You'll know they're ready when they feel slightly firm to the touch but aren't frozen solid.

Melt the chocolate:

Create a double boiler by placing a heat-safe bowl over simmering water and add your chocolate and coconut oil. Watch how the chocolate transforms from solid chunks to glossy liquid gold as you gently stir.

Dip with flair:

Hold each cherry by its stem and dip it into the chocolate, giving it a little swirl to ensure complete coverage. Let the excess drip off for a moment, which prevents those unsightly puddles of chocolate at the base.

Set and wait:

Allow your masterpieces to set in the refrigerator, but remember the magic happens during the waiting period afterward. The fondant gradually liquefies around the cherry over 1-2 weeks, creating that incredible juicy center that makes these candies legendary.

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One Valentine's Day, I was running late for a dinner party and grabbed my container of chocolate covered cherries as a last-minute gift. Throughout the evening, our host kept offering them to guests, insisting they try one. By the end of the night, everyone was asking for the recipe, and two people had planned a cherry-dipping get-together. What started as a simple homemade gift became the highlight of the evening and brought strangers together over shared bites of chocolate and cherry goodness.

Storing Your Cherries

I store mine in a cool, dark pantry in a container with a loose-fitting lid, which allows just enough air circulation for the magic transformation to happen. The first time I made these, I sealed them too tightly in an airtight container and they took nearly three weeks to develop that liquid center. Now I use a vintage tin with a slightly loose lid, and they reach perfection in about 10 days.

Flavor Variations

One rainy afternoon when I was particularly adventurous, I soaked half my cherries in bourbon and the other half in amaretto before making this recipe. The subtle flavor infusion was mind-blowing, especially in the bourbon batch which added a warm oakiness that complemented the dark chocolate perfectly. My brother-in-law, who claims to dislike cherries, ate four of the bourbon ones before admitting they were irresistible.

Troubleshooting Tips

After making these cherries for over a decade, I've encountered every possible mishap. Once during a particularly humid summer, my fondant refused to firm up and remained sticky no matter how much powdered sugar I added. I discovered that chilling the fondant for about 15 minutes before wrapping the cherries solved the problem instantly.

• If your cherries leak juice during the wrapping process, drain them again and let them air dry for an hour before trying again.
• Chocolate that's overheated will become dull and streaky when set, so remove it from the heat as soon as it's melted and smooth.
• If your kitchen is warm, place a bowl of ice under your chocolate dipping bowl to keep it at the perfect temperature throughout the dipping process.

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These chocolate covered cherries have become more than just a treat in my home, they're a tradition that marks the passing of seasons and celebrations. Each batch carries memories of the hands that helped make them and the smiles they've brought to faces around my table.

Recipe Questions & Answers

→ How do I prevent the fondant from cracking when dipping in chocolate?

Freeze the fondant-covered cherries for at least 20 minutes before dipping. The cold temperature firms the fondant and prevents it from melting into the warm chocolate. Keep your chocolate at 110-115°F for best results.

→ Why should I wait before serving these candies?

Allowing candies to sit for 1-2 weeks at room temperature lets the fondant gradually liquefy, creating the classic liquid center that makes these confections special. The longer they sit, the more the fondant dissolves around the cherry.

→ Can I use fresh cherries instead of maraschino?

Yes, fresh cherries work well, but pat them completely dry first. Maraschino cherries are recommended because they're pre-pitted and naturally have a firmer texture. Fresh cherries may be juicier and require extra care during dipping.

→ What's the purpose of coconut oil in the chocolate coating?

Coconut oil thins the melted chocolate slightly and adds shine to the final coating. It's optional but helps create a smoother, more professional-looking finish without affecting the chocolate's flavor.

→ How should I store these candies long-term?

Keep them in an airtight container at room temperature for up to 3 weeks. Avoid refrigerating after the initial set, as cold temperatures can cause the chocolate to bloom and separate from the fondant.

→ Can I add flavoring to the fondant?

Absolutely. Substitute the vanilla extract with almond, cherry, or rum extract. For a boozy version, soak cherries in brandy or kirsch before draining and coating—the alcohol will infuse the entire candy.