Chocolate Covered Cherries Delight

My grandmother kept a crystal candy dish on her sideboard that I was only allowed to touch on special occasions. Inside sat chocolate covered cherries that seemed impossibly fancy to my eight-year-old self. When I finally learned to make them as an adult, I understood why she saved them for moments worth celebrating.

Last Christmas I made three batches and tucked them into tiny silver boxes for everyone on my list. My brother called two days later to say he hid his in the back of the pantry so his kids would not find them. That is how good they are.

Ingredients

• 30 maraschino cherries with stems: The stems are your handle for dipping so choose cherries with sturdy ones and dry them completely or the chocolate will seize
• 3 cups powdered sugar: Fondant needs this fine sugar for that smooth creamy texture that eventually transforms into liquid heaven
• 1/4 cup unsalted butter softened: Room temperature butter incorporates into the fondant more easily than cold butter ever could
• 1 tablespoon light corn syrup: This keeps the fondant pliable and prevents it from becoming rock hard
• 2 tablespoons milk: Just enough liquid to bring everything together into a workable dough
• 1/2 teaspoon almond extract: Almond and cherries are a match made in flavor heaven
• 1/2 teaspoon vanilla extract: Rounds out the almond with warm sweetness
• Pinch of salt: Balances all that sugar and makes the chocolate taste more intense
• 340 g semi-sweet or dark chocolate chopped: Good chocolate matters here because it is the first thing you taste
• 1 tablespoon coconut oil optional: Makes the coating smoother and easier to work with

Instructions

Get those cherries bone dry:

Drain the maraschino cherries and pat them completely dry with paper towels because even a drop of cherry juice can ruin your chocolate

Make the fondant:

Beat together the butter corn syrup milk almond extract vanilla extract and salt until smooth then gradually add powdered sugar mixing until a smooth pliable dough forms

Wrap each cherry:

Take about 1 teaspoon of fondant flatten it in your palm and wrap it evenly around each cherry leaving the stem exposed then place on a parchment-lined tray

Chill thoroughly:

Refrigerate the fondant-wrapped cherries for at least 1 hour because cold fondant is much easier to dip than warm sticky fondant

Melt the chocolate:

Melt chocolate and coconut oil if using over a double boiler or in 30-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 excess drip off then place on a parchment-lined tray and let set at room temperature

Save

I once gave a box to my neighbor who had just lost her husband. She told me later that sitting with her coffee and eating just one cherry made her feel like something sweet could still exist in the world. Food is funny that way.

The Waiting Game

Here is the thing about these cherries. They are good immediately but they become transcendent after a week or two at room temperature. The fondant slowly liquefies creating that syrupy liquid center that makes them worth every minute of effort.

Making Them Yours

Soak the cherries in brandy or kirsch for 24 hours before wrapping them if you want an adult version. Just pat them completely dry afterward or the alcohol will prevent the chocolate from setting properly.

Perfect Chocolate Every Time

Tempering chocolate seems intimidating but the microwave method with short bursts and stirring between each one works beautifully for home cooks. Keep the temperature around 88 to 90 degrees Fahrenheit for that glossy snap.

• Work in a cool room because chocolate hates warmth
• Have extra chocolate handy in case you need to thin your coating
• Do not refrigerate after dipping unless your house is very warm

Save

These cherries taught me that some things in life get better with patience and a little time. Now I always make a double batch.

Questions & Answers

→ How do I ensure the chocolate coating is smooth?

Use a double boiler or microwave in short bursts to melt the chocolate gently, stirring frequently. Adding a bit of coconut oil or shortening helps achieve a glossy and smooth coating.

→ Why is it important to dry cherries thoroughly before coating?

Dry cherries prevent moisture from causing the chocolate to seize or not adhere properly, ensuring a crisp and even chocolate shell.

→ What’s the purpose of chilling the fondant-wrapped cherries?

Refrigerating helps the fondant firm up around the cherries, making them easier to dip without losing shape.

→ Can the fondant center liquefy over time?

Yes, letting the coated cherries age in an airtight container for 1–2 weeks allows the fondant to soften and create a syrupy, liquid center around the cherry.

→ Are there variations in chocolate types for coating?

Using semi-sweet, dark, milk, or white chocolate changes the flavor profile. Each offers a unique balance to the sweetness and richness of the fondant and cherry.