Homemade Chocolate Covered Cherries: Classic Favorite Made Easy

Learn to make traditional chocolate covered cherries with a liquid center, using step-by-step instructions, tips, and FAQs.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Oct 16, 2025

Learn to make traditional chocolate covered cherries with a liquid center, using step-by-step instructions, tips, and FAQs.

Homemade Chocolate Covered Cherries

If you love the rich combination of juicy cherries wrapped in creamy chocolate with a luscious, liquid center, making your own homemade chocolate covered cherries is both rewarding and fun. This classic candy, a beloved holiday treat and a thoughtful gift, is surprisingly simple to create at home using basic techniques and ingredients. Whether you’re gifting them, serving at celebrations, or simply indulging yourself, follow this comprehensive guide to crafting chocolate covered cherries that rival any store-bought confection.

Recipe Summary

Preparation Time: 30 minutes
Chilling Time: 1 hour 30 minutes
Resting/Liquefying Time: 1–2 weeks (for liquid center, optional)
Yield: About 24–30 cherries (depending on size)

Ingredients

24–30 maraschino cherries (with stems preferred, drained and patted dry)
2 cups powdered sugar
1/4 cup unsalted butter, at room temperature
2 tablespoons light corn syrup
1 tablespoon reserved cherry juice (plus more as needed)
1/2 teaspoon invertase (optional, for liquid center; see details below)
12 ounces good-quality semisweet or dark chocolate (bars, chips, or melting wafers)
1 teaspoon coconut oil or shortening (optional, for smoother chocolate coating)

Optional Ingredient Details

Invertase: This enzyme speeds up the liquefying process, turning the fondant (the white coating around the cherry) into a liquid for that signature juicy center. You can find invertase online or in baking supply stores.
Chocolate Type: Use chocolate with 60–75% cacao for a rich, not-too-sweet shell. Chocolate melts or bars work well; avoid using chocolate chips alone, as they can be harder to melt smoothly.

Preparation Steps

Step 1: Prepare the Cherries

Drain cherries well, then thoroughly pat dry using paper towels. Excess moisture can prevent the fondant from sticking and can cause chocolate to seize.
If cherries have pits, carefully remove them using a cherry or olive pitter. For stemless cherries, insert a toothpick for easier dipping.
Place the dried cherries on a sheet of parchment or wax paper.

Step 2: Make the Fondant

In a medium bowl or using a stand mixer, combine softened butter, powdered sugar, corn syrup, and reserved cherry juice.
Mix until the fondant comes together and has a pliable, clay-like texture. If it’s dry or crumbly, slowly add more cherry juice (a teaspoon at a time) until smooth and workable.
If you’re using invertase for a liquid center, add it now and mix thoroughly. Note: Invertase will gradually liquefy the coating once the candies are assembled and stored.

Step 3: Wrap the Cherries

Pinch off about a teaspoon of fondant and flatten it into a disk.
Wrap the fondant completely around each cherry, sealing seams and any exposed cherry. Roll gently in your hands to smooth.
Place covered cherries on a parchment-lined baking sheet.
Chill in the refrigerator for at least 30 minutes until firm.

Step 4: Melt the Chocolate

Double Boiler Method: Fill a saucepan with about an inch of water and bring to a simmer. Place chocolate (and optional coconut oil or shortening for smoothness) in a heat-safe bowl on top, ensuring the bottom of the bowl does not touch the water. Stir gently until chocolate is melted and smooth.
Microwave Method: Place chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring well after each, until melted and silky.
Tip: Avoid getting water in the chocolate, as this will make it seize. If this happens, add boiling water one teaspoon at a time while stirring (as a last resort), but prevention is best.

Step 5: Dip the Cherries

Remove chilled, fondant-wrapped cherries from the fridge.
Hold each by the stem and carefully dip into the melted chocolate, letting excess drip off. Use a fork to help lift stemless cherries after dipping.
Place each dipped cherry on a fresh parchment-lined tray.
If desired, drizzle remaining chocolate on top for a decorative touch.
Let set at room temperature for 30 minutes, or refrigerate for 10–15 minutes until firm.

Step 6: Maturation (for Liquid Centers)

To create the classic liquid center, loosely cover the batch and let them rest at room temperature for 1–2 weeks.
If you used invertase, the fondant will gradually liquefy, surrounding the cherry in a sweet syrup. Store covered, but not airtight, during this process.
Chocolate covered cherries can be enjoyed immediately for a creamy center, or aged for a liquid result.

Tips for the Best Chocolate Covered Cherries

Cherries must be very dry: Pat cherries thoroughly to prevent fondant slippage and chocolate splitting.
Use quality chocolate: Better chocolate yields a tastier, smoother shell.
Fondant thickness: Roll out an even, thin layer for the best balance of candy shell to fruit.
Melt chocolate slowly: Avoid overheating which causes graininess or burning.
Work in small batches: If the fondant becomes too sticky, refrigerate again briefly.

Storage Instructions

For creamy center: Store candies in an airtight container in the refrigerator. Enjoy within 2 weeks.
For liquid center: Let sit for 1–2 weeks at room temperature (loosely covered), then refrigerate. They’ll keep for up to 1 month.
Separate layers with parchment paper to prevent sticking.
Do not store near heat or sunlight — chocolate will bloom or melt.

Serving Ideas

Holiday platters: Make a batch for Christmas, Valentine’s Day, or festive dessert tables.
Gifting: Place several in decorative candy tins or gift bags with a ribbon.
Chocolate variety: Try white or milk chocolate for a twist, or dip halfway for a two-tone look.
Garnishing: Sprinkle with chopped nuts or drizzle with contrasting chocolate after dipping.

Alternative Variations

Liqueur cherries: Soak cherries in cherry liqueur (such as Kirsch or brandy) before wrapping in fondant for an adult treat.
Cherry cordial filling: Blend cherry juice or liqueur into the fondant for enhanced flavor.
Vegan version: Use dairy-free chocolate and plant-based butter replacements; check that the fondant and invertase are vegan-friendly.

Common Problems and Troubleshooting

Problem	Possible Cause	Solution
Chocolate is grainy or thick	Overheated or water contamination	Re-melt gently; add a teaspoon of coconut oil or more chocolate to smooth
Fondant won’t stick	Cherries too wet, fondant too dry	Dry cherries thoroughly; soften fondant with a drop more cherry juice
Chocolate shell cracks	Cherries too cold when dipped; chocolate coating is too thin	Let cherries warm slightly; double dip if desired
Candies sticky after storing	Humidity or not enough rest time	Store in a cool, dry place; separate layers with parchment paper

Frequently Asked Questions (FAQs)

Q: How do I get a liquid center in my chocolate covered cherries?

A: To achieve a liquid center, use invertase in the fondant and allow the candies to rest for 1–2 weeks at room temperature. The invertase breaks down the fondant into syrup, creating that signature liquid center.

Q: Can I use fresh, sweet cherries instead of maraschino cherries?

A: Yes, but fresh cherries spoil quickly and cannot be stored as long as ones made with maraschino cherries. Be sure to pit and dry them thoroughly before using, and consume the candies within a few days.

Q: What kind of chocolate should I use?

A: High-quality semisweet or dark chocolate is preferred for a rich flavor. Chocolate specifically meant for dipping or melting is ideal, as it sets up smoothly and provides a crisp shell.

Q: My chocolate coating is too thick/thin. How do I adjust it?

A: If too thick, stir in a small amount of coconut oil or shortening until desired consistency is reached. For extra-thin coatings, double dip the cherries.

Q: Do I have to use invertase?

A: No, invertase is optional. Without it, the fondant center will remain creamy rather than turning liquid. Both versions are delicious!

Bonus Tips for Perfect Results

For melting chocolate easily: Chop chocolate into small, even pieces for uniform melting. Use a serrated knife for chopping block chocolate.
Do not rush the liquefying process: Allow homemade candies the full resting period for the best liquid centers and flavor.
Keep water away from melted chocolate: Even a small splash can ruin texture and appearance.
Plan ahead for holidays: Prepare a couple weeks in advance for fully matured centers by gift-giving season!

Additional Ideas for Serving and Gifting

Package finished candies in small, decorative boxes or cellophane bags for holiday gifts.
Label candy containers with the date made and a “Best by” date (1 month from preparation for optimal freshness).
Present with a love note for Valentine’s Day or as a sweet homemade gesture at any special occasion.

Explore More Treats

Try chocolate covered strawberries, raspberries, or other fresh fruit for similar homemade indulgence.
Experiment with different chocolate coatings or add a dash of espresso powder for mocha cherry cordials.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete