Chocolate Covered Cherries

Last December I stood in my kitchen covered in powdered sugar, wondering if homemade chocolate covered cherries were actually worth the mess. My grandmother had mentioned making them once years ago, but I'd never attempted anything quite so fussy. After that first batch disappeared in twenty minutes at our holiday gathering, I understood exactly why people go to the trouble.

My sister called me midway through her first attempt, slightly panicked because her fondant wasnt cooperating like she expected. We talked through the texture adjustment while she stood there with chocolate smeared across her forehead. Now she makes them every Christmas and claims theyre the only gift her neighbors actually remember.

Ingredients

• 30 maraschino cherries with stems: The stems become your handle for dipping, so choose cherries with sturdy stems intact and pat them absolutely dry
• 3 cups powdered sugar: This creates the smooth fondant base that will eventually transform into that signature liquid center
• 1/4 cup unsalted butter: Softened butter helps bind the fondant into a workable dough that wont crack when you wrap it around the cherries
• 1 tablespoon light corn syrup: Just enough to keep the fondant pliable without making it sticky or impossible to handle
• 2 tablespoons milk: Helps achieve the right consistency, though you might need slightly more or less depending on humidity
• 1/2 teaspoon almond extract: Almond and cherries are classic partners, enhancing the natural fruit flavor beautifully
• 1/2 teaspoon vanilla extract: Rounds out the sweetness and adds depth to the fondant flavor
• Pinch of salt: A tiny bit cuts through the sweetness and balances all the flavors
• 340 g semi-sweet or dark chocolate: Quality chocolate makes a huge difference here since its the main flavor in the coating
• 1 tablespoon coconut oil or vegetable shortening: Optional but creates a smoother, thinner coating that sets up beautifully

Instructions

Prepare your cherries:

Drain those maraschino cherries thoroughly and pat them completely dry with paper towels, because any moisture will make the fondant slide right off.

Mix the fondant:

Beat together the butter, corn syrup, milk, almond extract, vanilla extract, and salt until smooth, then gradually add powdered sugar until you have a pliable dough that holds together.

Wrap each cherry:

Flatten about a teaspoon of fondant in your palm and wrap it evenly around each cherry, leaving the stem exposed like a little handle.

Chill thoroughly:

Place those fondant wrapped cherries on a parchment lined tray and refrigerate for at least an hour, otherwise theyll fall apart when you try to dip them.

Melt the chocolate:

Melt your chocolate with the coconut oil if using over a double boiler or in thirty second bursts in the microwave, stirring until completely smooth.

Dip and set:

Hold each cherry by the stem and dip into the melted chocolate, letting the excess drip off before placing them back on parchment to set.

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The first time I bit into a two week old cherry, I actually gasped out loud because the center had completely liquefied into that syrupy magic I thought only chocolate factories could achieve. My husband looked over like I was crazy, but then he tried one and understood immediately.

The Science of Liquid Centers

Something fascinating happens over time as the sugar in the fondant draws moisture from the cherry itself, gradually dissolving into that liquid syrup center. Patience really is the secret ingredient here.

Choosing Your Chocolate

Ive tested everything from grocery store chips to boutique couverture, and while any chocolate will work, higher quality makes a noticeably better finished product. Dark chocolate creates a sophisticated contrast while milk chocolate appeals to the kid in everyone.

Troubleshooting Your Fondant

Some days the fondant feels too sticky and other days it crumbles, which usually comes down to humidity or temperature. Work with small amounts and adjust with tiny pinches of sugar or drops of milk until you find that perfect play dough consistency.

• Roll the fondant between slightly sugared hands if it sticks
• Chill the fondant for 10 minutes if it becomes too soft to work
• Keep the dipped cherries away from direct sunlight while setting

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These have become my go to hostess gift because they look impressive but actually come together faster than you'd expect. Everyone assumes you spent hours on them.

Recipe Questions & Answers

→ What type of cherries work best?

Maraschino cherries with stems, well-drained and dried, are ideal for easy coating and a juicy center.

→ How do I make the fondant smooth and pliable?

Beat butter, corn syrup, milk, extracts, and salt until smooth, then gradually add powdered sugar until dough forms.

→ Can the chocolate coating be varied?

Yes, use semi-sweet, dark, milk, or white chocolate to adjust flavor and sweetness.

→ How long should the fondant-covered cherries chill?

Chill for at least 1 hour to firm up the fondant before dipping in chocolate.

→ What creates the liquid center over time?

Storing the coated cherries for 1–2 weeks allows the fondant to liquefy around the cherry, forming a syrupy center.

→ Any tips to prevent chocolate from seizing?

Ensure cherries are thoroughly dry before dipping and melt chocolate gently with optional coconut oil for smooth coating.