This chocolate covered cherries recipe is a must-try. These treats are a favorite winter candy in my house. Years ago I surprised my husband with homemade chocolate covered cherries during the holidays and they turned out so well he refuses to buy the pre-packaged kind now. He actually asks—constantly—for a fresh batch. Last week I made a large batch for him to enjoy over the coming weeks.
Chocolate Covered Cherries Recipe
Making truly gooey chocolate covered cherries takes time and a little patience. The process spans a few days, but the result is worth the wait when the centers have fully liquefied. My finished candies often look like those classic boxed holiday chocolates with tiny checks in the bottom where I sampled the filling during testing—yes, I taste for quality. My husband can’t wait while they cure and checks on them often.
The ingredient list for homemade chocolate covered cherries is straightforward. In my experience, adding a small amount of invertase speeds up the process of turning the sugar filling into a gooey center. Without invertase the centers will eventually soften, but it takes longer.
Ingredients
10 oz maraschino cherries (drained)
2 tbsp softened butter
1 tsp corn syrup
1 tbsp liquid from maraschino cherries
1/2 tsp invertase
1 1/2 cups powdered sugar
12 oz semi-sweet chocolate
Directions
1. Drain the cherries and pat them dry on a paper towel-lined sheet.
2. Line a cookie sheet with parchment paper.
3. In a bowl combine the softened butter, corn syrup, 1 tablespoon of reserved cherry liquid, and the invertase. Stir until combined.
4. Gradually add the powdered sugar until the mixture comes together and is not overly sticky.
5. Form the mixture into 1/2″ balls, then flatten each. Place a drained cherry in the center and wrap the filling completely around the cherry, rolling to shape a smooth ball. Place each ball on the prepared sheet.
6. Freeze the filled balls for at least 30 minutes to firm them up.
7. Melt the semi-sweet chocolate in the microwave in 30–45 second intervals, stirring between cycles, until smooth.
8. Dip each filled ball into the melted chocolate using a fork, tapping off excess chocolate, and return to the parchment-lined sheet.
9. Refrigerate for about 15 minutes to set the chocolate shell.
10. Trim any excess chocolate with a knife if needed.
11. Place the candies in a sealed container and allow them to sit at room temperature for about a week so the invertase can liquefy the sugar filling and create the gooey center.
These make wonderful gifts for chocolate and cherry lovers. Package them in small boxes or festive cups for a sweet holiday present. I picked up cute cherry cups on clearance, filled them with a batch of these chocolates, and gave them to neighbors—perfect for sharing.
Recipe Summary
- Prep: 30–60 minutes active time, plus chilling and curing time
- Yield: about 24–30 cherries (depending on size)
- Best tip: Allow the finished candies to sit in a sealed container for about a week so the invertase can create the gooey center
If you try this recipe, store the finished chocolates in a cool, dry place. Enjoy sharing them or keeping them all to yourself—homemade chocolate covered cherries are a holiday classic that taste far better than store-bought.