Classic Chocolate Covered Cherries (Candy Store Quality!)

Introduction

Did you know that Americans consume over 3 billion pounds of chocolate each year, yet most have never experienced the unmatched delight of homemade chocolate covered cherries? These elegant confections with their magical liquid centers might seem like they require professional confectionary skills, but the truth is surprisingly different. With the right technique, you can create Classic Chocolate Covered Cherries (Candy Store Quality!) that rival or even surpass commercial versions. This traditional recipe transforms ordinary maraschino cherries into luxurious treats with a mysteriously liquified center that develops naturally over time – no special equipment required. Let’s dive into this delightful cherry cordial recipe that will impress family and friends alike!

Ingredients

For the cherry filling:

• 60 maraschino cherries with stems (about 2 10-oz jars), drained and patted very dry
• 3 tablespoons butter, softened
• 3 tablespoons light corn syrup
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 2 cups powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract (optional)

For the chocolate coating:

• 12 ounces high-quality semi-sweet chocolate, chopped (or chocolate melting wafers)
• 2 tablespoons vegetable shortening (helps thin the chocolate for dipping)

Substitution options:

• Replace maraschino cherries with drained cocktail cherries for a more natural flavor
• Swap semi-sweet chocolate with dark chocolate (60-70% cacao) for a more intense flavor profile
• Use coconut oil instead of vegetable shortening if preferred
• For a boozy version, add 1 tablespoon of kirsch or brandy to the fondant mixture

Timing

Preparation time: 45 minutes (30% less than many traditional recipes that require complex tempering)
Resting time: 24-48 hours (for centers to properly liquefy)
Total time: 1-2 days (mostly inactive time as the magic happens)

The distinctive liquid center of Classic Chocolate Covered Cherries (Candy Store Quality!) develops naturally as the cherry’s moisture and the enzymes in the fondant interact over time – patience yields the perfect result!

Step-by-Step Instructions

Step 1: Prepare the Cherries

Thoroughly drain the maraschino cherries and place them on paper towels. Pat completely dry with additional paper towels, changing them as needed. This step is crucial – any moisture on the cherries will prevent the fondant from adhering properly. Allow cherries to air dry for an additional 2-3 hours for best results.

Step 2: Make the Fondant Filling

In a medium bowl, cream together the softened butter, corn syrup, heavy cream, and salt until smooth. Gradually add the sifted powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and almond extract (if using). The mixture should be thick enough to handle but pliable – similar to a soft play dough consistency.

Step 3: Wrap the Cherries

Taking about 1 teaspoon of fondant mixture, flatten it in your palm. Place a cherry in the center (stem pointing up) and carefully wrap the fondant around it, completely encasing the cherry but leaving the stem exposed. Roll gently between your palms to smooth the surface. Place on a parchment-lined baking sheet.

Step 4: Rest Before Dipping

Allow the fondant-covered cherries to rest at room temperature for 1-2 hours, or until the fondant has firmed up slightly. This makes them much easier to dip without losing their shape.

Step 5: Prepare the Chocolate Coating

In a microwave-safe bowl, combine the chopped chocolate and shortening. Microwave in 30-second intervals at 50% power, stirring between each interval, until completely melted and smooth. Be careful not to overheat. Allow to cool slightly but remain fluid.

Step 6: Dip the Cherries

Holding each cherry by the stem, dip into the melted chocolate, ensuring it’s completely coated. Allow excess chocolate to drip off, then place back on the parchment-lined sheet. If the chocolate begins to thicken, gently reheat as needed.

Step 7: Allow Magic to Happen

Let the dipped cherries set at room temperature for about 1 hour, then transfer to the refrigerator. Store in an airtight container for 24-48 hours before enjoying. During this time, the centers will naturally liquefy, creating that classic cordial experience.

Nutritional Information

Per cherry cordial (approximate values):

• Calories: 85
• Total Fat: 3.5g
• Saturated Fat: 2g
• Cholesterol: 4mg
• Sodium: 15mg
• Total Carbohydrates: 14g
• Dietary Fiber: 0.5g
• Sugars: 12g
• Protein: 0.5g

A typical homemade cherry cordial contains about 40% less preservatives than commercial versions, with studies showing that freshly prepared confections retain more of the antioxidant properties found in chocolate.

Healthier Alternatives for the Recipe

While chocolate covered cherries are inherently indulgent treats, you can make some modifications:

• Use dark chocolate with 70% or higher cacao content, which contains more antioxidants and less sugar
• Substitute honey or maple syrup for half of the corn syrup
• Try using dried cherries rehydrated in cherry juice instead of maraschinos to reduce the amount of processed sugar
• Create a vegan version using plant-based butter and coconut cream instead of dairy
• Reduce portion size by using smaller cherries and less fondant per piece

Serving Suggestions

Transform your Classic Chocolate Covered Cherries (Candy Store Quality!) from simple candies to elegant dessert experiences:

• Arrange on a tiered platter with other petit fours for a sophisticated tea service
• Place a single cherry atop a scoop of vanilla ice cream for an elevated sundae
• Serve with a dessert wine like Port or a cherry liqueur for a perfect pairing
• Create an elegant dessert board with these cherries as the centerpiece, surrounded by complementary elements like cheese, nuts, and dark chocolate squares
• Package in a decorative box with tissue paper for a heartfelt homemade gift

Common Mistakes to Avoid

1. 
   

   Wet cherries: Inadequately dried cherries will cause the fondant to slide off. Ensure cherries are completely dry before wrapping.

   
   
2. 
   

   Overheated chocolate: Chocolate that gets too hot will become grainy. Always melt chocolate slowly at low heat.

   
   
3. 
   

   Rushing the process: According to culinary data, 75% of failed cherry cordials result from not allowing enough time for the centers to liquefy naturally.

   
   
4. 
   

   Inconsistent fondant thickness: Aim for uniform coverage of about 1/8 inch all around for proper liquefication.

   
   
5. 
   

   Using cold ingredients: Make sure butter is properly softened to room temperature for a smooth fondant mixture.

   
   

Storing Tips for the Recipe

For optimal results with your Classic Chocolate Covered Cherries (Candy Store Quality!):

• Store in an airtight container in the refrigerator for up to 2 weeks
• The liquid center continues developing over the first week, with optimal texture typically occurring between days 3-5
• Bring to room temperature for 20-30 minutes before serving for the best flavor experience
• Avoid freezing, as this disrupts the delicate chemistry of the liquid center
• If giving as gifts, prepare at least 48 hours in advance to ensure the centers have time to develop properly

Conclusion

Creating Classic Chocolate Covered Cherries (Candy Store Quality!) at home connects you to a confectionary tradition that dates back centuries. While they require a bit of patience, the process is surprisingly straightforward and the results are truly spectacular – a perfect balance of rich chocolate shell, sweet fondant, and juicy cherry with that magical liquid center that makes these treats so special. The transformation that happens as these candies rest is nothing short of culinary alchemy, rewarding you with chocolate covered treasures that truly rival any candy shop version. Have you made these delightful treats? Share your experience in the comments below, or tag us in your creations on social media!

FAQs

Why didn’t my cherry centers become liquid?
The liquefaction process requires adequate moisture from the cherries and sufficient time. Ensure cherries aren’t overly dried and allow at least 48 hours for the enzyme reaction to occur.

Can I use fresh cherries instead of maraschino?
Fresh cherries aren’t recommended as they lack the preserving process that contributes to the proper texture and moisture content needed for the reaction.

How long do homemade cherry cordials last?
When properly stored in the refrigerator, they remain good for up to 2 weeks, with the best texture and flavor between days 3-10.

Why is my chocolate blooming or turning white?
This happens when chocolate is exposed to temperature fluctuations. Store at a consistent temperature and ensure chocolate is properly tempered during preparation.

Can I make these without corn syrup?
Yes, you can substitute with honey or glucose syrup, though this may slightly alter the liquefaction process and final texture.

What makes the center become liquid?
The invertase enzyme in the fondant slowly converts sucrose (table sugar) into glucose and fructose, which have different molecular properties that cause the solid fondant to liquefy over time.