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Bring back sweet memories with these treats—soft cherry fondant in the middle and a crunchy cover of chocolate and peanuts. Making these at home gives you that bright pink center and a fun mix of creamy and crisp. They’re perfect for holidays or parties. Plus, you don’t even need to bake them, so it’s easy and enjoyable for all ages.
Perks of Making Your Own Sweets
Whipping up these cherry candies at home means you can pick every ingredient and nail the texture combo you love. They look awesome and taste just as good as anything from the store. Share them for birthdays or anytime you want to impress someone special.
Must-Have Ingredients
- Cocktail peanuts: 1 1/4 cups (180g), roasted, salted, chopped small—so you get crunch in every bite
- Coconut oil: 1/2 teaspoon (2g), neutral flavor, just in case the chocolate needs thinning a little
- Maraschino cherries: 10 ounces (283g), stems off, drained and chopped, bright red, try for less moisture after chopping—final weight about 133g
- Sweetened condensed milk: 3 tablespoons (64g), full-fat, should be at room temp (68-72°F/20-22°C)
- Almond extract: 1/2 teaspoon (2.5ml), clear, real-deal kind, not required but highly suggested
- Vanilla extract: 1/2 teaspoon (2.5ml)—look for clear or amber, make sure it’s pure, not fake
- Chocolatey outside:
- Bittersweet chocolate chips: 10 ounces (283g), high cacao (60-70%) for richer flavor
- Almond bark: 10 ounces (283g), broken up so it melts easier
- Unsalted butter: 6 tablespoons (85g), European kind with extra butterfat, should be soft (check it gives when pressed lightly)
- Powdered sugar: 1 pound (453g), really fine (10X grade); sift it to shake out any lumps, and keep moisture below 0.5%
Simple Step-by-Step Instructions
- Setting Up and Finishing Up
- Let your finished candies set out at room temp (65-70°F, 18-21°C) for about an hour. Don’t stick them in the fridge or you’ll risk white streaks on the chocolate. They should turn out shiny and smooth.
- Dipping in Chocolate
- Grab about five frozen centers at a time. Dip into the chocolate mix with a fork, wiggle off extra coating, and set each piece on parchment paper. Keep unused centers super cold for best results. A cool room and low-ish humidity help the chocolate set right.
- Making the Chocolate Coating
- Throw chopped almond bark and choc chips in a microwave bowl. Melt at half power for 30 seconds at a time, stirring each round, until smooth (should be around 88-90°F, 31-32°C). Toss in peanuts. If it seems too thick, add a touch of coconut oil.
- Shaping the Centers
- Scoop out fondant with a tablespoon measure (about 15g) and drop onto parchment. Roll into neat balls with gloved hands, spacing them out a bit. Set in the freezer until rock solid, at least an hour.
- Making the Fondant Base
- Cream your butter in the stand mixer with the paddle for two minutes—go medium speed. Slowly work in the sugar, extracts, and condensed milk till nice and smooth, about 3-4 minutes. Mix chopped cherries in gently by hand. The final mix should feel playable and firm, like play dough, but not sticky (aim for 65-68°F or 18-20°C).
- Prepping the Cherries
- Let the cherries drain in a colander for at least 15 minutes, then get them really dry with paper towels. Chop them tiny (5mm pieces or so) and hit them with another round of drying. As dry as possible is best or they’ll make the fondant too wet.
Key Tips for Great Results
Be careful with your temps the whole time. Make sure those cherries aren’t holding onto too much liquid. When you dunk the centers in chocolate, go fast so the coating stays silky and smooth. Use chocolate that’s been tempered if you want that fancy snap and shine.
How to Store and Show Off
Stick candies in a container with wax paper in between each layer. At room temp (65-70°F, 18-21°C) they last about a week. In the fridge (40°F, 4°C) they’ll go for two weeks. Let them warm up a bit before digging in. Freezing’s a no-go for these.
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Tasty Serving Suggestions
Set these out on a raised tray or in little candy bowls at room temp (65-70°F, 18-21°C). One or two is just right per person. Add in other types of sweets or crunchy snacks for a fun spread with lots of flavors.
Common Questions
- → Why put the centers in the freezer?
Getting those cherry middles really cold keeps them together and makes dipping in chocolate much easier. The outside sets up faster, too.
- → Could I swap in other nuts?
Absolutely, if peanuts aren't your thing, chopped cashews or almonds work great. Just chop them up pretty fine.
- → What’s the reason for using two chocolates?
Mixing almond bark with dark chocolate gives you a snappy outside and awesome taste. Plus, almond bark helps it get hard enough to hold everything in.
- → How long do these treats stay fresh?
Stash them in a tight container in the fridge and you're set for about two weeks. Let them warm up a bit before you eat for best flavor.
- → Is it okay to use regular cherries?
Nope, fresh cherries are too watery and will mess up the filling. Stick with the jarred maraschino kind for these.