• Better than store-bought — fresher cherries and customizable sweetness.
• Make-ahead friendly — they actually improve after a few days as the fondant softens.
• Great for gifting — package them in pretty boxes for teachers, neighbors, or party favors.
• Kid-approved activity — older kids can help dip and decorate.

Chocolate Covered Cherries Recipe

• 2 cups (400g) powdered sugar (plus up to 1 extra cup/200g if needed to thicken)
• ¼ cup (58g) margarine or butter, softened
• ¼ cup (77g) sweetened condensed milk
• 1 teaspoon (5ml) vanilla extract
• Pinch of salt
• Maraschino cherries, well drained (about 40–50 cherries)
• Milk chocolate dipping chocolate (or melting wafers)

Instructions:

1. Make the fondant filling: In a mixing bowl, combine the powdered sugar, softened margarine/butter, sweetened condensed milk, vanilla, and salt. Mix until smooth and well blended. If the mixture is too soft, add more powdered sugar until it reaches a pliable, dough-like consistency. Place in the refrigerator until firm (about 30–60 minutes).
2. Prepare the cherries: Drain the maraschino cherries thoroughly on paper towels. Pat dry and spread them out on a parchment-lined baking sheet. Freeze for at least 1 hour.
3. Wrap the cherries: Scoop out about 1–2 teaspoons of the chilled fondant and flatten it in your palm. Place a frozen cherry in the center and gently mold the fondant around it, forming a smooth ball. Place the wrapped cherries back on the wax paper-lined sheet.
4. Second freeze: Freeze the wrapped cherries for another hour to firm up.
5. Dip in chocolate: Melt the milk chocolate according to package instructions. Using a fork or your fingers (work quickly!), dip each cherry into the melted chocolate, letting excess drip off. Place back on the wax paper-lined sheet.
6. Set the chocolate: Refrigerate until the chocolate is completely firm.
7. Store: Carefully transfer the finished cherries to an airtight container. Store in a cool, dry place for up to 1 month. (They taste even better after 3–4 days as the fondant liquefies slightly around the cherry.)

Pro Tip: Work in small batches so the fondant and cherries stay cold while dipping. If your hands get sticky, rinse them with cold water and dry thoroughly.Serving Suggestions & Variations

• Serve on a dessert platter with other holiday candies.
• Add a decorative drizzle of white chocolate on top.
• Roll the finished cherries in crushed nuts or sprinkles while the chocolate is still wet.
• For a boozy twist, soak the cherries in brandy or bourbon for a few hours before draining and using.

These homemade chocolate-covered cherries are a labor of love that pays off with every single bite. Once you try them, you’ll never want the boxed kind again!Have you made chocolate-covered cherries before?