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Chocolate Covered Cherries

Course Dessert
Cuisine American
Prep Time 1 hour
Resting tme 7 days


  • 1 jar maraschino cherries with stems
  • 2 1/2 cups powdered suga
  • 4 tablespoons butter at room temperature
  • 1 tablespoon light corn syrup
  • 2-2 1/2 tablespoons maraschino cherry juice
  • 1 bag milk chocolate Wilton Candy Melts


  • Drain cherries, reserving liquid, and pat dry with a paper towel.  In a large bowl beat together butter, sugar and corn syrup.  Add in cherry juice 1 tablespoon at a time until a smooth dough forms.
  • Divide dough into the same number of portions as the number of cherries you have.  Wrap the dough around the cherries.
  • In a large, microwave safe bowl melt the Candy Melts according to package directions.  I found the candy melts an acceptable consistency, however if the candy melts seem to thick for dipping, I sometimes melt a teaspoon of vegetable shortening in with the candy melts to thin it out a bit. 
  • Take the dough wrapped cherries and dip them in the chocolate.  Place on waxed paper to dry.  Once dry, put into a sealed container for about a week.  It takes about a week for the dough to liquefy around the cherry.  Enjoy!


slightly adapted from The Field Guide to Candy