• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Cakes
  • Pies
  • Instant Pot
    • Cheesecakes
  • Macarons
  • Cookies
  • Etc.

Buttery Sweet logo

Home » Desserts

January 2, 2019 Desserts

Easy Chocolate Covered Cherries

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!

A chocolate covered cherry cut in two to show the gooey filling and cherry inside the chocolate shell.
Jump to:
  • Easy Chocolate Covered Cherries Ingredients
  • Equipment
  • The Secret to Perfect Chocolate Covered Cherries...
  • How do you store chocolate covered cherries? How long can you keep them?
  • Can you freeze chocolate covered cherries?
  • Chocolate Covered Cherries

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.

Chocolate covered cherries

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.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Covered Cherries


★★★★★

5 from 5 reviews

Print Recipe
Pin Recipe

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

Scale
  • 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!

Did you make this recipe?

Tag @buttery.sweet on Instagram and hashtag it #butterysweet

Recipe Card powered byTasty Recipes
A chocolate covered cherry cut in two to show the gooey filling and cherry inside the chocolate shell.

Another cherry recipe you'll be sure to love:

Homemade Black Forest Cake Recipe
Homemade Black Forest Cake

 

Categories: Desserts

 Subscribe to Buttery Sweet

Get sweets in your inbox!

Thanks for subscribing to our newsletter!

Reader Interactions

Comments

  1. Terry says

    March 24, 2021 at 8:14 pm

    I find this ingredient list quite vague. What size bags of c chips are you using? It would be much easier to use grams.

    Reply
    • Susan says

      April 30, 2021 at 6:53 pm

      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.

      Reply
    • Bea says

      November 25, 2021 at 9:05 pm

      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.

      ★★★★★

      Reply
  2. Ruth Lewandoski says

    September 28, 2021 at 8:51 pm

    Can I use a candy mold to cover my cherries

    Reply
    • Susan says

      October 29, 2021 at 7:29 pm

      Hi Ruth! I bet that would work well!

      Reply
  3. Donna says

    October 09, 2021 at 5:21 am

    After they're put in an air-tight container, are they left at room temperature or in the refrigerator for the 2-4 weeks?

    ★★★★★

    Reply
    • Susan says

      October 29, 2021 at 7:25 pm

      Hi Donna! They're best stored at room temperature to help them liquefy.

      Reply
  4. Katie says

    October 29, 2021 at 7:16 pm

    Turned out so good!

    ★★★★★

    Reply
  5. Bea says

    November 25, 2021 at 9:09 pm

    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!

    ★★★★★

    Reply
  6. Karen says

    November 29, 2021 at 9:14 pm

    Is milk chocolate a must, or can you use semi sweet or dark chocolate?

    Reply
    • Rose says

      February 09, 2022 at 4:24 am

      I think any chocolate would work great.

      Reply
  7. Ramona’s says

    December 06, 2021 at 12:29 pm

    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.

    ★★★★★

    Reply
  8. Karen says

    December 10, 2021 at 3:24 am

    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?

    Reply
    • Rose says

      February 09, 2022 at 4:24 am

      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.

      Reply
  9. Stacie Collins says

    December 10, 2021 at 4:04 pm

    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?

    Reply
  10. Melanie says

    December 13, 2021 at 5:29 am

    Just wondering…can you sub maraschino cherries and the paste with homemade cherry pie filling?

    Reply
  11. Bet says

    September 12, 2022 at 11:23 pm

    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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Buttery Sweet Privacy Policy

Please note: As an Amazon Associate I earn from qualifying purchases.

Footer

 Subscribe to Buttery Sweet

Get sweets in your inbox!

Thanks for subscribing to our newsletter!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Home
  • Privacy Policy
  • About Buttery Sweet
  • Terms & Conditions

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme