Homemade Chocolate Covered Cherries

These Homemade Chocolate Covered Cherries are a delightful treat for holidays, special occasions, or gifting. With a juicy maraschino cherry center, a creamy fondant coating, and a rich chocolate shell, they’re as beautiful as they are delicious.

Ingredients

1 (10 oz) jar maraschino cherries, drained and patted dry
3 tbsp unsalted butter, softened
1 tbsp light corn syrup
1 ½ cups powdered sugar
12 oz semi-sweet or milk chocolate chips
1 tbsp coconut oil or shortening (optional, for smoother chocolate)

Instructions

Prepare the Cherries:
- Drain the maraschino cherries and pat them dry with paper towels. Set aside on a lined baking sheet.
Make the Fondant Coating:
- In a medium bowl, cream the butter and corn syrup until smooth. Gradually mix in the powdered sugar until a soft dough forms.
- Wrap each cherry in about 1 teaspoon of the fondant, rolling it into a smooth ball around the cherry. Place on the baking sheet and freeze for 1 hour to firm up.
Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 20-second intervals, stirring after each, until smooth and glossy. Alternatively, use a double boiler to melt the chocolate.
Dip the Cherries:
- Using a fork or toothpick, dip each fondant-wrapped cherry into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the cherry back on the lined baking sheet.
Chill and Set:
- Refrigerate the cherries for at least 30 minutes, or until the chocolate is firm.
Serve and Enjoy:
- For the best flavor, allow the candies to sit for 1–2 days to let the fondant soften and blend with the cherry juices before serving.

Tips and Tricks

Dry the Cherries Well: Excess moisture can prevent the fondant and chocolate from sticking properly.
Use a Candy Fork: A candy dipping tool or fork will help keep the cherries intact and make dipping easier.
Add Flavors: Mix a few drops of almond extract or cherry liqueur into the fondant for extra flavor.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.