Chocolate Covered Cherries (Printable)

Maraschino cherries wrapped in fondant and coated with rich chocolate for a classic, indulgent treat.

# What You'll Need:

→ Cherries

01 - 24 maraschino cherries with stems, well drained and patted dry

→ Fondant

02 - 3 cups powdered sugar, sifted
03 - 3 tablespoons unsalted butter, softened
04 - 2 tablespoons light corn syrup
05 - 2 tablespoons whole milk
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Chocolate Coating

08 - 8 oz semi-sweet or dark chocolate, chopped
09 - 1 tablespoon coconut oil or vegetable shortening

# How to Make It:

01 - Drain maraschino cherries thoroughly and pat dry with paper towels. Chill cherries in the refrigerator while preparing the fondant.
02 - In a mixing bowl, combine powdered sugar, softened butter, corn syrup, milk, vanilla extract, and salt. Mix with a spatula or electric mixer until a smooth, pliable dough forms. If too sticky, add a little more powdered sugar.
03 - Scoop about 1 teaspoon of fondant and flatten it in your palm. Place a cherry in the center and wrap the fondant around, completely enclosing the cherry and sealing at the stem. Repeat for all cherries. Place wrapped cherries on a parchment-lined tray and refrigerate for at least 30 minutes, or until firm.
04 - Place chocolate and coconut oil in a heatproof bowl over a pot of simmering water (double boiler). Stir gently until completely melted and smooth. Remove from heat.
05 - Holding each cherry by the stem, dip it into melted chocolate, swirling to coat completely. Let excess chocolate drip off, then place on a parchment-lined tray. Repeat for all cherries.
06 - Refrigerate the dipped cherries until chocolate is fully set, about 30 minutes. For best results, let candies rest in a covered container at room temperature for 1–2 weeks to allow the fondant to liquefy slightly for a classic cordial center.

# Expert Suggestions:

01 -
  • These taste like the expensive store-bought version but are made with real ingredients and love
  • The fondant transforms during storage, creating that dreamy liquid center that makes cordials magical
02 -
  • Dry cherries are absolutely critical—even a drop of cherry juice will make your fondant seize and become impossible to work with
  • The aging period is not optional if you want that liquid center that makes these genuinely special
03 -
  • Work quickly when dipping—warm fondant-wrapped cherries can start to soften in your hands
  • Hold the cherry at an angle when dipping to let excess chocolate drip off naturally without leaving a thick puddle at the bottom

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