These Easy Chocolate Covered Cherries with a liquid center are easy to make and with a little patience, are better than any store-bought chocolate-covered cherries you've ever had! You only need maraschino cherries and a few staple ingredients that every baker has on hand!
These are perfect any time of year but really popular around Christmas and Valentine's Day to enjoy as treats or gifts! And I love it that you can and should make them ahead of time!
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I just love these Chocolate Covered Cherries! I remember as a little girl, I would sit on my great-grandfather's lap and we would enjoy a whole box of these bad boys. Of all the desserts he could eat, these are also my Daddy's favorite treat any time of year!
For the longest time, I wondered how they were made, and if it was even possible to make them myself. But after a little research, I finally cracked the code!
If you make these yourself you not only save money, but these are SO much better than store-bought cherries
Let's get started!
Easy Chocolate-Covered Cherries Ingredients
- Maraschino cherries (with or without stems) - I prefer the look of cherries without stems but it's definitely easier to dip them with the stems
- Butter - I use salted butter, but unsalted would work just fine
- Corn syrup
- Powdered sugar, aka confectioners sugar
- Chocolate - for these cherries, I'm using milk chocolate, but really you can use whichever you prefer. Milk chocolate, semi-sweet chocolate, dark chocolate, or even white chocolate would work.
- Coconut oil
- Paper towels
- Wax paper - to line baking sheet
Equipment
- Mixer - a hand mixer or stand mixer will work just fine here. You'll need this to make the "dough" that you'll be wrapping the cherries in.
- Microwave safe bowl - you'll need this to melt chocolate.
- Fork - to remove the dipped cherries from the chocolate.
- Airtight container - for storing the cherries while they
- Baking sheet or cookie sheet
The Secret to Perfect Chocolate Covered Cherries...
Time.
The secret to perfect and delicious chocolate-covered cherries is time. Lots and lots of time. After making these, you will want them to sit for at least two weeks at room temperature. Up to four weeks and they'll be even better.
The longer they sit - the more the center will liquify and give you that perfect liquid center that is so scrumptious.
How do you store chocolate covered cherries? How long can you keep them?
The best way to store these is at room temperature in an airtight container. As mentioned above, to get that melt-in-your-mouth gooey center, you will need for these to sit for 2-4 weeks at room temperature.
Beyond that, they will keep at least another 4-6 weeks at room temperature and still be delicious! Want to give these as Christmas gifts? You can make them before Thanksgiving. Want to have them for Valentine's Day? Make them in early January!
Can you freeze chocolate covered cherries?
No, freezing is not recommended. The liquid cherry center will expand and crack the chocolate. They might still taste delicious but the presentation will not be pretty.
Chocolate Covered Cherries
Description
These Chocolate Covered Cherries are a classic candy that's best made ahead of time. The longer they sit, the more liquid the center becomes.
Ingredients
- 36 Maraschino cherries (with or without stems)
- 3 tablespoons butter softened
- 3 tablespoons corn syrup
- 2 cups powdered sugar sifted
- 18 ounces (1 1/2 bags) of milk chocolate chips
- 1 tsp coconut oil
Instructions
1. Place the butter and corn syrup in a bowl of a stand mixer (you can also use a hand mixer). Slowly add in the powdered sugar one cup at a time and mix until a dough forms.
2. Refrigerate dough for a few hours until it stiffens and is easy to work with.
3. Prepare your cherries by removing them from their juice and drying them on a paper towel.
4. Take a piece of wax paper and place it on a baking sheet. This is where you will place your cherries and allow them to harden.
5. Take about 1 tsp of dough and roll it out thin. Wrap the dough around each individual cherry.
6. Place back into the fridge for about 1 hour. This will make it easier to dip them in your chocolate.
7. Place your chocolate and coconut oil into a microwave safe bowl and melt for 30 second increments until completely melted.
8. Take each cherry and drop into your chocolate. This part is easier if you choose cherries with stems. If you do not want the stems, place your cherry in the chocolate and remove with a fork.
9. Allow the chocolate to harden. You can place them back in the refrigerator to speed up this process.
10. After your cherries are set, place them in a air tight container and store in a dry place. This is where the waiting begins. Let your cherries sit for 2-4 weeks. The longer they set, the more the inside will liquefy giving you that perfect chocolate covered cherry!
Another cherry recipe you'll be sure to love:
Terry says
I find this ingredient list quite vague. What size bags of c chips are you using? It would be much easier to use grams.
Susan says
You're right - it is vague, and I'll get it updated. A typical bag of chocolate chips here in the US is 12 oz, so 18 oz would be needed for this recipe.
Bea says
10 oz 283 gm
12 oz 340 gm
20 oz 567 gm (largest bag)
8 oz 226 gm (toffee bits)
I thought even the UK had oz & GM on food packages? Ours do from overseas.
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Ruth Lewandoski says
Can I use a candy mold to cover my cherries
Susan says
Hi Ruth! I bet that would work well!
Donna says
After they're put in an air-tight container, are they left at room temperature or in the refrigerator for the 2-4 weeks?
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Susan says
Hi Donna! They're best stored at room temperature to help them liquefy.
Katie says
Turned out so good!
★★★★★
Bea says
Hi Rose, love the recipe. I put mine in a candy mold instead of dipping. It works great. They stay beautifully done & look very professional too. I might try individually dipping next time. Thank you!
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Karen says
Is milk chocolate a must, or can you use semi sweet or dark chocolate?
Rose says
I think any chocolate would work great.
Ramona’s says
This recipe is by far the easiest to understand and prepare. The results are wonderful. Better than I imagined. I let them set for three weeks and the liquid inside was absolutely perfect. This will be my new recipe I will pass down to my grandchildren.
★★★★★
Karen says
My chocolate is speckled like the cocoa in it separated..I went right by the recipe except I live in Texas and we had a really warm humid day when I made them so I put then
M in the fridge to firm up after dipping them. Then I did a second batch with dark chocolate and did NOT refrigerate them but they’ve done the same thing..wonder why?
Rose says
It's called "blooming" when that happens. The cocoa butter inside your chocolate melts and separates from the rest of the ingredients when it is in a warm environment that is not properly managed. As a result, it then rises to the surface and settles, thus creating the off-white bloom. There's nothing wrong with it and it's perfectly safe to eat - but I know it's' frustrating and sometimes difficult to prevent in the warm south.
Melissa says
If you decide to make these again your best bet would be temper your chocolate (don't use chocolate chips) or get a coating chocolate such as almond bark, merkins etc if you can.
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Stacie Collins says
So you don’t need Rum or anything else to make the centers liquify? I love it? Why does others have to add other additives to liquify the centers?
Melanie says
Just wondering…can you sub maraschino cherries and the paste with homemade cherry pie filling?
Bet says
love this recipe. just one little tip I learned the hard way. after the chocolate firms up check for little holes and dab alittle chocolate on them. I had several leaking the yummy liquid out.
PMP says
Absolutely delicious! The only change I made was I substituted vegetable shortening for the coconut oil!
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Judy says
I used chocolate almond bark for my cherries worked out wonderfully
Scarlett says
what can i substitute for coconut oil?
Rose says
vegetable shortening (aka Crisco!)
Holly says
I’m in Florida and even though my A/C is on leaving at room temp for several weeks I started getting mold.
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Melissa says
This is a great and easy recipe. Hardest part is not eating them. I even made a batch with cherries that soaked in brandy for a few days. Only thing I did different is I used tempered chocolate which I highly recommend or even using a coating chocolate. I'm not sure if it's just me but anything that's not tempered it melts way too easily.
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