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5 from 1 vote

Chocolate Covered Cherries Recipe

Author Jen


  • 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


  • 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.