Home » Recipes » Candy » Chocolate-Covered Cherries with Melting Fondant Filling

Chocolate-Covered Cherries with Melting Fondant Filling

Chocolate-Covered Cherries with Melting Fondant Filling

Chocolate-Covered Cherries with Melting Fondant Filling

0 from 0 votes
Chocolate-Covered Cherries with Melting Fondant Filling
5.0 rating based on 12,345 ratings
5/5 (3)
Course: CandyDifficulty: Difficult



Maraschino cherries covered in fondant then dipped in chocolate. Over the course of a few days, the fondant then melts within the chocolate coating.


  • 3 jars of Maraschino cherries with stems, drained and dried

  • For the fondant:
  • 3 tablespoons butter, softened

  • 3 tablespoons light Corn syrup

  • 1/4 teaspoon salt

  • 2 cups powdered sugar, sifted

  • 1/2 teaspoons almond extract

  • For the dipping chocolate:
  • Wilton or Merckel’s chocolate coating (white, dark, milk, your choice)


  • Prepare the cherries:
  • Open and drain cherries. Spread on paper towel and let dry.
  • Make the fondant:
  • In bowl of mixer combine first three fondant ingredients. Mix on medium speed until light and fluffy for about five minutes. Sift powdered sugar to get rid of lumps – this is a vital step. Add to mixture in mixer bowl and continue to beat until well incorporated. Pull out of mixing bowl and on powder sugar-dusted counter top, knead fondant for five minutes. Cut fondant in half and wrap each piece in plastic wrap, then place in refrigerator for at least 30 minutes to chill.
  • Cover the cherries:
  • With powder sugar covered hands, pinch off small amounts of fondant and cover a dried maraschino cherry with the fondant. Continue until all cherries are covered in fondant.
  • Dip in chocolate:
  • Put chocolate candy coating in a microwave safe bowl. Place in microwave oven, microwave on high for 30 seconds, stir well. Microwave in 10-second intervals, stirring after each until chocolate is melted. Take cherries and dip one at a time using a fork. Make sure that the entire cherry and fondant is completely covered! If you leave holes, the fondant will leak out. Place on wax paper or parchment paper-covered cookie sheet. If desired, use sprinkles before chocolate hardens. Cool and let candy harden. Serve in individual candy cups, if desired.
  • Notes:
  • Store in a covered container with wax paper between the layers. You can store them individually in #4-sized cupcake/candy holders.
  • PLEASE NOTE: Chocolate covered cherries need to set up for at least five days for the fondant to dissolve!


  • Recipe courtesy of Cammy, who adds: “I have been making chocolate covered cherries for the last 20+ years. This is my “go to” recipe for making the fondant. You can also use the fondant for other chocolate recipes adding alcohol based oils. Put two drops in the fondant while still in the mixing bowl. Round into balls about 1 tablespoons each and using a fork dip into the chocolate. I have used Kaluha and Amaretto flavored oils and they were marvelous. Also good with peppermint..flatten and make into patties. DO NOT USE WATER in or near the chocolates. Even one drop in the chocolate will cause it to seize.”


Name & Location
(example: Sue in LA)
First time making these and they came out great! I gave them with Christmas cookies and everyone loved them.
- Sue
These cherries were delicious! I made them for my nephew who used to love his grandmother\'s chocolate covered cherries. She passed away several years ago, and nobody could locate the recipe. I got a wide-eyed thumbs up, so I think he liked them! Thank you so much!
- Jenny H
This is the best idea ever!! I tried and loved the outcome!!! Must make more....
- Angelina Sharp
Supported By: Starfish Reviews

Rate this recipe!

Scan this QR code to return to this page and rate the recipe.

QR Code

Alternately, you can return to this page to write your review: