Chocolate Covered Cherries Recipe
on Nov 06, 2014, Updated Oct 21, 2020
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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.
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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.
Invertase can be bought online at Walmart for 6 dollars & shipped free.. Its used to help make it gooey & make it look better.
Do you store the finished cherries at room temperature or in the refrigerator while waiting for them to liqiufy?
I have tried to make this twice and the mixture is sticky each time… No success at all,, and the chocolate cover was even worse…what the heck am I doing wrong? My husband even made the 2nd time, and same result?
HELP?!!?
Amy-if the mixture is too sticky just add more powdered sugar. I had to add more to my mixture but once it was the right consistency everything worked perfectly.
I just kept adding small amounts of powdered sugar until it wan’t as sticky and I was able to roll it into a ball. Kind of like when you make bread, you have to keep adding small amounts of flour until the dough gets elastic, not sticky.
I struggled every year making choc covered cherries with the molds, trying to get the liquid just right and invariably I would have leaks so that when you bit into them all that was left was the cherry. These are sooooooo good and juicy. When you bite into them you truly get that liquid rush. Talk about easy.
Plus I couldn’t find that one magic incredient but the recipe worked just fine without it.
Thank you and Merry Christmas to you,
Hi there, I’m very excited to try this recipe. I was wondering if there’s anyway of making them without the intervase? And how far in advance I’d have to make them. Thanks so much
I have made these for years. I have to make them every Christmas for my parents! I have never used invertase. Even without it the center will liquify after sitting in a tin for about a week.
These are my favourite , thanks for sharing ! I will running out to buy the supply to get to make these . What is Invertase ? is it like a fondant? Can you really make these without it.? I’m so excited .
I love chocolate covered cherries, how do you make the red trim on top of the chocolate covered cherries ?
My father used to make these at Christmas time for gifts. He actually made many different kinds of creamy hand dipped chocolates. Thank you so much for sharing this recipe and bringing back wonderful memories.
Mmmm!! My Hubby is a “superfan” of Chocolate Cherries!! I will definitely add these to my Holiday goodies list! Have a couple of questions though. Where do I find Invertase, and when the cherries are “sitting”, is it just at room temp?
Thanks so much for sharing this recipe!! I can’t wait to make them!