These indulgent Chocolate Covered Cherries are quick and easy to make with maraschino cherries and melted chocolate! They’re a great everyday treat or perfect holiday gifting!
The Easiest Ever Chocolate Covered Cherries!
These chocolate covered cherries are made with 6 simple ingredients. They come together quickly, and you don’t even have to touch your stove or oven! I love throwing these together for special treats!
First, the cherries are coated in a 4-ingredient sugar paste. This adds more flavor and allows the chocolate to stick to the cherries with ease. Then, all you have to do is dip them in the melted chocolate and chill them in the fridge! It couldn’t be easier to make these decadent chocolate cherries.
Recipe Ingredients
The full recipe is at the bottom of the post in the recipe card with all the measurements!
- Powdered Sugar
- Butter: Bring your butter to room temperature before using.
- Sweetened Condensed Milk
- Vanilla Extract: You could also use almond extract, if preferred.
- Maraschino Cherries: Drain and dry your cherries well.
- Semi-Sweet Chocolate Chips
How to Make Chocolate Covered Cherries
This recipe requires a few steps, but they are all so easy. Make sure to scroll to the recipe card at the bottom of the post for the full instructions, but I’ve taken step by step photos to show you exactly how to do it!
Prep the Cherries: This step is important! Drain and dry your maraschino cherries. They need to be completely dry for the sugar paste (fondant) to stick to. I drain the jar in a wire sieve, and then place them on paper towels to blot off excess moisture.
Make the Sugar Paste: In a large bowl, mix together the powdered sugar, butter, condensed milk and vanilla extract. Using your hands, knead until it forms a thick paste a lot like fondant. Refrigerate for an hour, or until firm and cold.
Coat Cherries in Sugar Paste: When the sugar mixture is firm, scoop out about 2 teaspoons and form it around each cherry, placing them on a parchment or wax paper lined baking sheet. I find that rolling the mixture into a ball and then flattening it into a disk is the easiest way to cover the cherry.
Why Coat The Cherries In The Sugar Paste? This sweet sugar coating not only gives you that delicious filling for the cherries (the longer the cherries sit, the sugar paste will turn into a sweet syrup) but it also allows the chocolate to adhere to the cherries easily!
Freeze: Place the baking sheet in the freezer for at least an hour, or until the coated cherries are firm.
Melt Chocolate: When you’re ready to assemble, melt the chocolate chips in a microwave-safe bowl in 30 second increments, stirring after each, until melted.
Coat the Cherries in Chocolate: Remove the cherries from the freezer and dip them into the melted chocolate, then place them back on the lined baking sheet. Any extra chocolate you can use to drizzle on top of the cherries for a pretty presentation!
Chill: Refrigerate the cherries for about an hour until the chocolate is set and firm. Serve and enjoy!
Tips for Success
- Drain & Dry Cherries: Make sure your cherries are well drained and dried. I like to drain them and lay them out on a paper towel to dry out while the sugar mixture is chilling. The sugar paste adheres much easier to dry cherries.
- Don’t Remove Stems: Using cherries with the stems intact makes dipping them into the chocolate much easier!
- Thin Out Melted Chocolate if Needed: If your melted chocolate is thicker than you’d like it to be, you can add a bit of shortening to thin it out.
How to Use Chocolate Covered Cherries
These chocolate covered cherries are a tasty and decadent treat on their own. But if you wan’t to serve up something extra special, here are some ideas:
- Cake Toppers: These cherries make amazing cake toppers! I love putting them on my Easy Homemade Chocolate Cake.
- Sundae Toppers: The only thing better than ice cream with a cherry on top is ice cream with a chocolate covered cherry on top!
- Pie Toppers: These chocolatey cherries make the perfect garnish for cherry or chocolate pie.
- Serve with Coffee: Pair these chocolate covered cherries with a fresh cup of coffee!
How to Store Chocolate Covered Cherries
Store your chocolate covered cherries in an airtight container at room temperature. Try to keep them in a cool and dry place. Your cherries will last for up to 2 weeks!
After sitting for a few days, the cherries will start to become more gooey. So, if you like chocolate covered cherries with a liquid-y center, this is a great dessert to make in advance!
Can These Be Frozen?
If you freeze your chocolate covered cherries, it’s likely that they’ll expand in the freezer and can ruin the chocolate coating. For this reason, I don’t recommend freezing your cherries. If you want to eat them cold, store them in the fridge instead!
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Description
These indulgent Chocolate Covered Cherries are quick and easy to make with maraschino cherries and melted chocolate! They’re a great everyday treat or perfect for holiday gifting!
- 2 cups powdered sugar
- 1/4 cup butter, room temperature
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract or almond extract
- 2 (8- ounce) jars maraschino cherries, drained and dried
- 2 cups semi-sweet chocolate chips
- In a large bowl, mix together the powdered sugar, butter, condensed milk and vanilla extract. Using your hands, knead until it forms a thick paste. Refrigerate for an hour, or until firm and cold.
- Make sure the cherries are well drained and pat them dry. Line a large baking sheet with parchment or wax paper. Set aside.
- When the mixture is firm, scoop out about 2 teaspoons and form it around each cherry, placing them on the prepared baking sheet. I find that rolling the mixture into a ball and then flattening it into a disk is the easiest way to cover the cherry.
- Place the baking sheet in the freezer for at least an hour until firm.
- When ready to assemble, melt the chocolate chips in a microwave safe bowl in 30 second increments, stirring after each, until melted.
- Remove the cherries from the fridge and dip into the melted chocolate, placing back on the lined baking sheet.
- Refrigerate the cherries for about an hour until the chocolate is set and firm.
Notes
Store airtight in a cool, dry place, or the refrigerator for up to 2 weeks.
I like to drain the cherries and lay them out on a paper towel to dry out while the sugar mixture is chilling. The sugar paste adheres much easier to dry cherries. If your cherries are wet, you will have a mess and it will be difficult to work with.
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