Chocolate Covered Cherries Recipe
on Nov 06, 2014, Updated Oct 21, 2020
This post may contain affiliate links. Please read our disclosure policy.
This Chocolate Covered Cherries Recipe is a must try! Chocolate covered cherries are my hubby’s favorite winter candy. Years ago I made him homemade chocolate covered cherries as a surprise during the holiday season. They turned out so well that he hates to buy pre-packaged chocolate covered cherries. He now begs! Yes… he BEGS me to make him homemade chocolate covered cherries. Last week I decided to make him up a big batch to enjoy over the next few weeks.
Chocolate Covered Cherries Recipe
Achieving a gooey Chocolate Covered Cherry just takes time and patience. Yes, they take days but they are well worth it when they are at their prime. My cherries always look like that box of holiday chocolates (holes in the bottom from checking the filling) ha ha! The hubby can not wait for them to finish and is constantly checking them.
subscribe for all the latest deliciousness
The ingredients needed for homemade chocolate covered cherries are very simple. In the past I have made our homemade chocolate covered cherries without the Invertase they just took longer to get nice and gooey.
INGREDIENTS
10 oz Maraschino Cherries
2 tbsp softened Butter
1 tsp Corn Syrup
1 tbsp liquid from Mariaschino Cherry
1/2 tsp Invertase
1 1/2 cup Powdered Sugar
12 oz Semi Sweet Chocolate
DIRECTIONS
Remove cherries from liquid and place on paper towel lined sheet to drain.
Line a cookie sheet with parchment paper.
Combine butter, corn syrup, 1 tablespoon of liquid from cherries and invertase.
Stir until blended.
Gradually add powdered sugar. Mixture should come together and not be too sticky.
Form into i/2″ balls and flatten. Place a drained cherry in the middle and wrap to completely cover cherry. Roll to round out ball. Return to prepared sheet.
Place in freezer for at least 30 minutes.
Melt chocolate by microwaving fo 45 seconds, stirring and repeating until smooth and melted.
Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.
Refrigerate for 15 minutes to set chocolate.
Use a knife to carefully trim excess chocolate from candies.
Place in sealed container and allow to sit for a week or so for invertase to liquify sugar.
If you are needing a gift for a candy or chocolate covered cherry fan you can make up this recipe and toss it in some cute packaging to gift. I had these adorable cherry cups that I picked up on clearance. I wrapped them up and gifted a batch to the neighbors. PERFECT!
Chocolate Covered Cherries Recipe
Ingredients
- 10 oz Maraschino Cherries
- 2 tbsp softened Butter
- 1 tsp Corn Syrup
- 1 tbsp liquid from Mariaschino Cherry
- 1/2 tsp Invertase
- 1 1/2 cup Powdered Sugar
- 12 oz Semi Sweet Chocolate
Instructions
- Remove cherries from liquid and place on paper towel lined sheet to drain.
- Line a cookie sheet with parchment paper.
- Combine butter, corn syrup, 1 tablespoon of liquid from cherries and invertase.
- Stir until blended.
- Gradually add powdered sugar. Mixture should come together and not be too sticky.
- Form into i/2" balls and flatten. Place a drained cherry in the middle and wrap to completely cover cherry. Roll to round out ball. Return to prepared sheet.
- Place in freezer for at least 30 minutes.
- Melt chocolate by microwaving fo 45 seconds, stirring and repeating until smooth and melted.
- Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.
- Refrigerate for 15 minutes to set chocolate.
- Use a knife to carefully trim excess chocolate from candies.
- Place in sealed container and allow to sit for a week or so for invertase to liquify sugar.
I’ve made Choc. covered cherries for years..My recipe is is the same other than the invertase. It’s not necessary to use invertase. Infact I’ve never heard of it…Homemade choc covered cherries are so much better than store bought… they are worth all the trouble!
Do you let yours sit like mentioned above and for how long since you don’t use the invertase. I want to make some but don’t want to track down the invertase. Thanks!
I ave made homemade chocolate covered cherries for over 10 years. My recipe is the same but without the inverted, which I’ve never heard of. I make them for Christmas and make them several weeks before Christmas and keep them in the freezer and they get liquidy the longer you let them set and if you keep them in the freezer they last for a couple of months and still taste delicious. I make them every year at Christmas and I usually make about 300 of them and they all get eaten.
Sooooo trying these. Always Breen my Mom’s favorite, so making them especially for her!!
Looks yummy!! When you let them sit for a week in the container… Is that in the fridge or room tempture? Can’t wait to make these!!:)
where can I find invertase?
Try Amazon
Where can I get invertase
I got mine off Amazon.com
I just love Chocolate Covered Cherries, these look great! Thanks so much for sharing your awesome post with Full Plate Thursday and hope you are having a great day!
Come Back Soon!
Miz Helen
Visiting from Six Sister’s Stuff, can’t wait to try this! Thanks for sharing :)
Pinned! I will have to hunt down that invertase so I can make these.
Shame on you for sharing such an easy recipe for something I love. :)
(Stopped by from Thrifty Thursday.)
I love Chocolate Covered Cherries, and this recipe looks so easy!
What a nice recipe! Where can I find Invertase? Thanks!
I was lucky enough to get mine at a Cake Store down the street. They sell all kinds of supplies and make cakes, too. I’ve seen it on Amazon, too.