Chocolate Covered Cherries

You can make chocolate covered cherries at home, with just a few ingredients! These homemade chocolate covered cherries have sweet cherries, a juicy filling, and a rich chocolate coating. They're perfect for special occasions, the holidays, or just because!

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Course: Dessert

Cuisine: American

Keyword: Cherry, chocolate, Chocolate Covered Cherries

Prep Time: 1

Cook Time: 5

Chilling Time: 1

Total Time: 1 5

Servings: cherries

Calories: 82kcal

Ingredients

50 Maraschino Cherries (With or without Stems)
3 TBS unsalted butter
3 TBS light corn syrup
1/2 tsp invertase (optional, but makes the fondant inside extra gooey)
1 dash salt
2 cups powdered sugar (sifted)
16 oz chocolate chips

US Customary - Metric

Instructions

Drain the cherries from the juice, and pat them dry well with paper towels. 50 Maraschino Cherries
Combine the butter, corn syrup, invertase and salt in a medium bowl. 3 TBS unsalted butter, 3 TBS light corn syrup , 1/2 tsp invertase, 1 dash salt
Slowly add in the powdered sugar, 1/2 cup at a time, until you can combine the whole thing. You might need to use your hands to knead it together. Dust them in powdered sugar to prevent too much of the mixture from sticking to them. Combine until you have a nice ball of fondant. 2 cups powdered sugar
If the mixture is too soft, stick it in the fridge to chill.
Take 1 teaspoon of the fondant mixture and flatten it with your hands. Place one cherry in the middle and use your fingers to wrap the sugar mixture around the cherry. Roll it between your hands to make it a smooth ball.
Place the cherry on a baking pan lined with parchment paper, and repeat with additional cherries and fondant.
Chill the cherries for 1 hour in the fridge.
Add the chocolate chips to the top of a double boiler with 1 inch of water in the bottom. Heat on medium low on the stove top, stirring regularly until the chocolate is melted and smooth. 16 oz chocolate chips Remove from heat once the chocolate is melted.
Dip the cherries one at time into the melted chocolate. Use a spoon to cover the cherries completely in the chocolate.
Use the stem to lift the cherry out of the chocolate if it has one and place it on a baking pan lined with parchment paper. If it doesn't, lift the cherry out with a fork, and tap the fork on the edge of the bowl to remove extra chocolate. Gently tap the fork on the parchment paper to slide the cherry onto the tray.
Let the candies sit until the chocolate is set.
Cover the cherries with a lid and let them sit at room temperature for 2 to 3 weeks until the fondant is ripened, and liquefied.

Notes

Dry Cherries Well - Make sure that the Maraschino Cherries are dried really well before you wrap them in fondant or the fondant will not stick to the cherries.

Decorate the Cherries - Drizzle additional chocolate, or melted white chocolate over the dipped cherries for a nice decorative touch.

Wait two weeks - The cherries will taste delicious without waiting, but if you want the traditional liquid centers then you will need to wait at least 2 weeks. You can taste a cherry or two to see if they're ready then you will know when they're ready to share.

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