Invertase enzyme is the secret: it liquefies the sugar fondant around each cherry over 1-2 weeks, mimicking Cella's century-old syrupy core.
Homemade Cella’s-Style Chocolate-Covered Cherries
A delicious homemade version of chocolate-covered cherries with a juicy center.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
The Story
This American confection traces back to 1929 Brooklyn, when the Cella family—Italian immigrants—applied Old World candy-making patience to a distinctly American carnival treat, cordial cherries, creating a shelf-stable version using enzyme science rather than the fragile fondant centers European chocolatiers had fussed over since the 1800s, turning drugstore candy counters into unlikely temples of edible alchemy.
Regional Twist
Up in Michigan's cherry-growing Traverse City region, candy makers swap maraschino cherries for local tart Montmorency cherries macerated in cherry brandy, giving the reserved cherry juice syrup a boozier, less saccharine backbone than the original soda-fountain classic ever had.
📝 Ingredients
🥬Fresh Produce(1)
- 2 tablespoons light corn syrup
🥛Dairy & Eggs(1)
- 2 cups milk chocolate melting wafers or good-quality milk chocolate
🫙Pantry Staples(3)
- ¼ teaspoon almond extract, optional
- ½ cup granulated sugar
- 1 tablespoon shortening or coconut oil, optional for smoother chocolate
📦Other(3)
- ¼ teaspoon invertase enzyme
- 1 jar (about 16 oz) maraschino cherries with stems
- ½ cup reserved maraschino cherry juice
Nutrition (per serving)
Calories
112
Protein
1g
Carbs
18g
Fat
4g
👨🍳 Instructions
- 1
Drain the cherries, saving the juice. Put the cherries on paper towels and let them dry extremely well.
- 2
In a small saucepan, combine ½ cup cherry juice, sugar and corn syrup. Heat gently until the sugar is completely dissolved. Simmer for about 2–3 minutes, then remove from the heat.
- 3
Let the syrup cool completely. Once cool, stir in the almond extract and invertase.
- 4
Melt about half of the chocolate. Spoon a small amount into the bottom of each cavity of a silicone cherry/candy mold and coat the sides to create a chocolate shell. Refrigerate briefly until firm.
- 5
Place one dry cherry in each shell. Spoon in enough cherry syrup to surround the cherry, leaving a little room at the top.
- 6
Cover completely with additional melted chocolate. The liquid must be fully sealed inside the chocolate.
- 7
Let the chocolates set completely before removing them from the mold.
- 8
For the best Cella’s-like juicy center, let the sealed cherries rest for several days before eating.
💡 Pro Tips
- ✓Pat cherries completely dry with paper towels for 10-15 minutes because residual moisture prevents chocolate adhesion and creates sugar bloom on the shell surface during storage.timing10-15 minutes air-dry time
- ✓Heat your cherry syrup to exactly 220°F (104°C) and maintain it for 2-3 minutes to achieve proper sugar inversion, which converts sucrose into glucose and fructose—these smaller molecules dissolve the invertase enzyme more efficiently and create the signature liquid center after 3-5 days.technique220°F for 2-3 minutes
- ✓Use 1 tablespoon of shortening per 2 cups chocolate to reduce viscosity to 45-50 centipoise (similar to heavy cream); this ensures the seal layer flows completely around the cherry without trapping air pockets that cause cracking.ingredient1 tablespoon per 2 cups chocolate | 45-50 centipoise
- ✓Allow invertase-filled cherries to rest for a minimum of 72 hours at 60-70°F before consumption because the enzyme needs this time to break down sucrose into invertose sugars, which increases osmotic pressure and draws liquid into the center through diffusion.timing72 hours at 60-70°F
- ✓Fill each cherry cavity to 75-80% capacity with syrup (leaving ¼ inch headspace) because this ratio prevents syrup from leaking during the seal coat while maintaining enough pressure to keep the center liquid through diffusion over time.technique75-80% fill | ¼ inch headspace
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Invertase enzyme is the secret: it liquefies the sugar fondant around each cherry over 1-2 weeks, mimicking Cella's century-old syrupy core.
Homemade Cella’s-Style Chocolate-Covered Cherries
A delicious homemade version of chocolate-covered cherries with a juicy center.
The Story
This American confection traces back to 1929 Brooklyn, when the Cella family—Italian immigrants—applied Old World candy-making patience to a distinctly American carnival treat, cordial cherries, creating a shelf-stable version using enzyme science rather than the fragile fondant centers European chocolatiers had fussed over since the 1800s, turning drugstore candy counters into unlikely temples of edible alchemy.
Regional Twist
Up in Michigan's cherry-growing Traverse City region, candy makers swap maraschino cherries for local tart Montmorency cherries macerated in cherry brandy, giving the reserved cherry juice syrup a boozier, less saccharine backbone than the original soda-fountain classic ever had.
📝 Ingredients
🥬Fresh Produce(1)
- 2 tablespoons light corn syrup
🥛Dairy & Eggs(1)
- 2 cups milk chocolate melting wafers or good-quality milk chocolate
🫙Pantry Staples(3)
- ¼ teaspoon almond extract, optional
- ½ cup granulated sugar
- 1 tablespoon shortening or coconut oil, optional for smoother chocolate
📦Other(3)
- ¼ teaspoon invertase enzyme
- 1 jar (about 16 oz) maraschino cherries with stems
- ½ cup reserved maraschino cherry juice
Nutrition (per serving)
Calories
112
Protein
1g
Carbs
18g
Fat
4g
👨🍳 Instructions
- 1
Drain the cherries, saving the juice. Put the cherries on paper towels and let them dry extremely well.
- 2
In a small saucepan, combine ½ cup cherry juice, sugar and corn syrup. Heat gently until the sugar is completely dissolved. Simmer for about 2–3 minutes, then remove from the heat.
- 3
Let the syrup cool completely. Once cool, stir in the almond extract and invertase.
- 4
Melt about half of the chocolate. Spoon a small amount into the bottom of each cavity of a silicone cherry/candy mold and coat the sides to create a chocolate shell. Refrigerate briefly until firm.
- 5
Place one dry cherry in each shell. Spoon in enough cherry syrup to surround the cherry, leaving a little room at the top.
- 6
Cover completely with additional melted chocolate. The liquid must be fully sealed inside the chocolate.
- 7
Let the chocolates set completely before removing them from the mold.
- 8
For the best Cella’s-like juicy center, let the sealed cherries rest for several days before eating.
💡 Pro Tips
- ✓Pat cherries completely dry with paper towels for 10-15 minutes because residual moisture prevents chocolate adhesion and creates sugar bloom on the shell surface during storage.timing10-15 minutes air-dry time
- ✓Heat your cherry syrup to exactly 220°F (104°C) and maintain it for 2-3 minutes to achieve proper sugar inversion, which converts sucrose into glucose and fructose—these smaller molecules dissolve the invertase enzyme more efficiently and create the signature liquid center after 3-5 days.technique220°F for 2-3 minutes
- ✓Use 1 tablespoon of shortening per 2 cups chocolate to reduce viscosity to 45-50 centipoise (similar to heavy cream); this ensures the seal layer flows completely around the cherry without trapping air pockets that cause cracking.ingredient1 tablespoon per 2 cups chocolate | 45-50 centipoise
- ✓Allow invertase-filled cherries to rest for a minimum of 72 hours at 60-70°F before consumption because the enzyme needs this time to break down sucrose into invertose sugars, which increases osmotic pressure and draws liquid into the center through diffusion.timing72 hours at 60-70°F
- ✓Fill each cherry cavity to 75-80% capacity with syrup (leaving ¼ inch headspace) because this ratio prevents syrup from leaking during the seal coat while maintaining enough pressure to keep the center liquid through diffusion over time.technique75-80% fill | ¼ inch headspace