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The Ultimate Homemade Chocolate Covered Cherries with Self-Forming Liquid Center

Close-up of homemade chocolate covered cherries, showing the creamy white filling and bright red cherry center.
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Learn how to make classic cherry cordials at home. This simple recipe wraps juicy maraschino cherries in a creamy fondant layer and dips them in rich chocolate for a decadent, gift-worthy treat.

Ingredients

Scale
  • 1 (10 ounce) jar maraschino cherries, drained well
  • 1 tablespoon butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup water, plus more if needed
  • 12 ounces dark or milk chocolate, chopped (for dipping)
  • 1 teaspoon coconut oil or shortening (optional, for smoother dipping)

Instructions

  1. Prepare the cherries: Remove the maraschino cherries from the jar and pat them completely dry using paper towels. This step is crucial for the fondant to stick. Set aside.
  2. Make the fondant center: In a medium bowl, cream together the softened butter and vanilla extract until smooth.
  3. Gradually add the sifted powdered sugar, mixing until a crumbly mixture forms.
  4. Add the water, one teaspoon at a time, mixing until a thick, smooth dough forms. The dough should be firm enough to handle but not dry. Add a tiny bit more water if it is too stiff.
  5. Wrap the cherries: Take a small piece of fondant (about 1 teaspoon) and flatten it into a small disc in your palm. Place one dried cherry in the center and carefully wrap the fondant around it, sealing it completely. Roll it gently into a smooth ball shape.
  6. Place the fondant-wrapped cherries on a baking sheet lined with parchment paper.
  7. Chill: Place the baking sheet in the refrigerator for at least 2 hours, or until the fondant is very firm. This prevents the cherry from breaking through the chocolate shell.
  8. Melt the chocolate: Place the chopped chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely smooth. Do not overheat.
  9. Dip the cherries: Remove the chilled cherries from the refrigerator. Using a dipping tool or two forks, dip each cherry completely into the melted chocolate. Lift it out and gently tap the fork against the side of the bowl to let excess chocolate drip off.
  10. Place the dipped cherries back onto the parchment-lined baking sheet.
  11. Set the chocolate: Allow the chocolate to set completely at room temperature, or place the tray in the refrigerator for 15 minutes to speed up the process. For a professional look, you can dip them a second time once the first layer is fully set.
  12. Cure for cordial effect: Transfer the finished chocolate covered cherries to an airtight container. Store them in a cool, dry place (not the refrigerator) for 3 to 5 days. During this time, the moisture from the cherry will interact with the fondant, creating the signature liquid center.

Notes

  • Drying the cherries thoroughly prevents the fondant from becoming sticky or dissolving.
  • If you want a true liquid center (cordial effect), you must let the finished candies cure for several days before eating.
  • For a glossy finish, temper your chocolate, or use high-quality melting wafers designed for dipping.

Nutrition

Find it online: https://tastetaught.com/chocolate-covered-cherries-recipe/