Chocolate Covered Cherries

The weekend my grandmother taught me to make chocolate covered cherries remains etched in my memory like a sweet, permanent stain. Snow was piling up outside the kitchen windows as she patiently showed me how to encase each cherry in a perfect fondant blanket. The kitchen smelled of melting chocolate and maraschino syrup, an aroma that still transports me back to that winter afternoon.

Last Christmas, I made a triple batch as gifts, wrapping them in little gold boxes with handwritten cards. My brother called me at midnight after receiving his, confessing hed already eaten half the box while watching old holiday movies. The way his voice softened when he said they tasted exactly like the ones our grandmother made was worth every sticky fingerprint left on my countertops.

Ingredients

• Maraschino cherries with stems: Look for plump, firm cherries with intact stems which act as natural handles for dipping, and be absolutely certain to pat them thoroughly dry or your fondant wont adhere properly.
• Powdered sugar: The fine texture creates that melt in your mouth fondant that gradually transforms around the cherry, becoming more liquid over time.
• Dark chocolate: I once tried making these with milk chocolate and while delicious, the more robust flavor of dark chocolate provides that perfect counterbalance to the sweet fondant and fruity cherry.
• Coconut oil: Just a teaspoon gives your chocolate coating that professional looking shine and helps it snap beautifully when bitten into.

Instructions

Prep your cherries:

Line a baking sheet with parchment and thoroughly pat each cherry dry with paper towels. Any moisture left behind will make the fondant slip right off.

Create your fondant:

Mix powdered sugar, butter, corn syrup, milk, vanilla, and salt until it forms a smooth, pliable dough that reminds me of play dough. The texture should be firm enough to hold shape but soft enough to mold easily around each cherry.

Wrap each cherry:

Flatten about a teaspoon of fondant between your palms and gently wrap it around a cherry, sealing completely. I find rolling it between my hands helps create a seamless finish.

Chill for success:

Place your fondant covered cherries in the freezer for 20 minutes. This step is non negotiable as it prevents the fondant from melting into the warm chocolate during dipping.

Melt the chocolate:

Create a double boiler by placing a heatproof bowl over simmering water, then add chopped chocolate and coconut oil. Watch it transform into glossy perfection, stirring occasionally until completely smooth.

Dip with finesse:

Hold each cherry by its stem and dip into the chocolate, gently swirling to coat completely. Let excess chocolate drip back into the bowl before placing back on the parchment.

Set the chocolate:

Refrigerate until the chocolate shell is completely firm. The anticipation builds as you watch them transform from sticky creations to glossy confections.

Practice patience:

Store your cherries at room temperature for 1 2 weeks before enjoying. Its during this resting period that the real magic happens as the fondant gradually liquefies around the cherry.

Save

One blustery February evening, I surprised my husband with these cherries on our anniversary. We sat by the fireplace, talking about nothing and everything, the chocolate melting slightly between our fingertips as we savored each bite. He commented that he could taste the care in them, which might sound cliche, but handmade candies truly do carry something machine made ones never will.

Making Them Your Own

After years of making these cherries, Ive discovered they become even more spectacular when the cherries are soaked in brandy or kirsch overnight before beginning the recipe. The subtle warmth of the spirits infuses the entire candy, creating a more complex flavor that makes adults eyes widen with that first bite.

Troubleshooting Tips

The summer I attempted these in my humid kitchen was nearly disastrous, with fondant refusing to firm up and chocolate that wouldnt set properly. I learned that candy making sometimes demands adjustments for your environment, including adding extra powdered sugar in humid conditions or chilling the cherries longer before dipping.

Serving and Storage

These cherries develop deeper flavor profiles as they age, with the fondant gradually breaking down and creating that iconic liquid center. Store them in a cool, dry place in a container with a loose fitting lid rather than an airtight one, which allows just enough air circulation for the fondant to properly transform.

• If giving as gifts, include a little note explaining that patience yields the best results, and they should wait at least a week before indulging.
• For longer storage, keep them in the refrigerator, but always let them come to room temperature before serving for the best flavor experience.
• Arrange them on a simple white plate or in paper candy cups for a beautiful presentation that lets their glossy perfection take center stage.

Save

These chocolate covered cherries have become my signature homemade gift, requested by friends and family year after year. Theres something deeply satisfying about creating a treat that transforms itself over time, each cherry a little package of anticipation wrapped in chocolate.

Recipe FAQs

→ Why should I let the candies sit for 1-2 weeks before serving?

Allowing the candies to rest at room temperature for 1-2 weeks lets the fondant gradually liquefy around the cherry, creating that signature creamy, luxurious center. This resting period develops the classic texture and flavor profile these confections are known for.

→ Can I use fresh cherries instead of maraschino cherries?

Yes, fresh cherries with pits removed work well. Make sure to dry them thoroughly with paper towels before wrapping in fondant to prevent excess moisture from affecting the filling consistency.

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

Chill the fondant-covered cherries for a full 20 minutes before dipping. This firms up the coating enough to withstand the warm chocolate without cracking. Work quickly and ensure your chocolate isn't too hot—around 113-115°F is ideal.

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

Coconut oil thins the melted chocolate slightly and adds a subtle shine to the finished candies. It also helps the chocolate coating set smoothly. It's optional but recommended for a professional appearance.

→ How long do these candies keep, and what's the best storage method?

Store in an airtight container at room temperature for up to 2-3 weeks. Cool, dark conditions are ideal to prevent the chocolate from developing bloom. These actually improve over time as the fondant center softens.

→ Can I make these ahead for gifting?

Absolutely! These are perfect for advance preparation. Make them 1-2 weeks before gifting for optimal fondant texture. Package in decorative boxes with parchment paper between layers to prevent sticking and protect the chocolate coating.