Chocolate Covered Cherries Fondant

The winter my neighbor taught me to make chocolate covered cherries, her kitchen smelled like almond extract and melted chocolate for days. I'd always assumed those fancy cherries in boxed chocolates came from some professional confectionery, not a mixing bowl in a suburban kitchen. Now I make them every December, and the ritual of wrapping each cherry in fondant has become the unofficial start of my holiday season.

Last year I made a triple batch for my sister's wedding, packing them into little gold boxes tied with ribbon. The bride's grandfather, who's been品尝ing chocolates for eighty years, took one bite and asked where I'd hidden the professional chocolatier. Something about the combination of tart cherry, sweet fondant, and bittersweet chocolate makes people stop what they're doing and savor.

Ingredients

• 24 maraschino cherries with stems: These need to be patted absolutely dry, otherwise the fondant slides right off. I've learned to let them drain on paper towels while I prep everything else.
• 2 cups powdered sugar, sifted: Sifting is non negotiable here. Lumpy fondant creates cherries with weird texture spots, and nobody wants that surprise.
• 2 tablespoons unsalted butter, softened: Room temperature butter incorporates smoothly into the sugar. Cold butter leaves you with a stubborn, crumbly mixture.
• 2 tablespoons light corn syrup: This keeps the fondant pliable and gives it that signature melt in your mouth texture. Without it, the coating gets chalky.
• 1 tablespoon milk: Just enough to bring everything together. You might need a tiny splash more depending on humidity.
• 1/2 teaspoon almond extract: The secret weapon. Almond and cherry are best friends, and this tiny amount makes the flavor sing without overpowering.
• 1/4 teaspoon vanilla extract: Rounds out the almond and adds warmth. Pure extract makes a difference you can taste.
• Pinch of salt: Cuts through all that sweetness and makes the chocolate coating pop.
• 8 ounces semisweet or dark chocolate, chopped: Good chocolate matters here. These are mostly chocolate by volume, so use one you'd eat plain.
• 1 tablespoon coconut oil or vegetable shortening: Optional but gives the chocolate that gorgeous glossy finish and helps it set up firm. I never skip it.

Instructions

Get those cherries bone dry:

Drain the maraschino cherries thoroughly and pat them completely dry with paper towels. Any moisture left on the surface will make the fondant slide off, and I learned this the frustrating way.

Make your fondant:

In a medium bowl, combine powdered sugar, butter, corn syrup, milk, almond extract, vanilla extract, and salt. Mix until a smooth, pliable dough forms. If it's too sticky to handle, add more powdered sugar one tablespoon at a time.

Give it a chill:

Wrap the fondant in plastic wrap and refrigerate for 15 minutes. Cold fondant is much easier to work with and doesn't stick to your hands like room temperature dough.

Divide and conquer:

Divide the fondant into 24 equal pieces. Flatten each piece into a small disk, then wrap it evenly around each cherry, pinching to seal at the stem. The fondant should be thin but completely cover the fruit.

Chill again:

Place fondant covered cherries on a parchment lined tray and refrigerate for at least 30 minutes. They need to be firm before dipping, or the fondant will melt into your chocolate.

Melt the chocolate:

Melt the chocolate and coconut oil if using in a heatproof bowl over gently simmering water, stirring until smooth. Keep the water at a bare simmer, overheated chocolate seizes and turns grainy.

Dip with confidence:

Holding each cherry by the stem, dip it into the melted chocolate, letting excess drip off. Gently tap against the bowl edge to remove extra chocolate, then place on a fresh parchment lined tray.

Let them set:

Let the chocolate set at room temperature, or refrigerate briefly to speed things up. For that legendary liquid center effect, let finished cherries rest in an airtight container at room temperature for 24 hours before serving.

Save

My aunt swears by the 24 day resting period, claiming the fondant transforms into something magical as it absorbs moisture from the cherries. I've tried them both ways, and she's right about the liquid center effect. There's something delightful about biting into what seems like a solid chocolate and discovering that sweet, softened filling inside.

The Chocolate Dipping Technique

After dozens of batches, I've learned that keeping the chocolate warm but not hot makes the smoothest coating. If the chocolate starts cooling too much while you work, place the bowl back over the simmering water for just thirty seconds. I also keep a small offset spatula handy to smooth over any imperfections before the chocolate sets.

Flavor Variations To Explore

While the classic almond fondant is hard to improve upon, sometimes I swap the almond extract for rum or bourbon extract. For a more grown up version, soak the drained cherries in kirsch or brandy for an hour before patting them dry. The alcohol permeates the fruit and creates a sophisticated boozy note that pairs beautifully with dark chocolate.

Storage And Gifting

These cherries keep beautifully for up to two weeks in an airtight container at room temperature, which makes them perfect for holiday gifting. I've packed them in everything from vintage tins to simple clear boxes tied with baker's twine, and recipients always act like I've given them something extraordinary.

• Layer between wax paper if stacking them to prevent sticking
• Include a note about the 24 day resting magic for the full experience
• Consider making extra, because these disappear faster than you'd expect

Save

There's something deeply satisfying about making these confections, knowing each one was wrapped and dipped by hand. They're the kind of treat that makes people pause and appreciate the effort, and that's the best sort of cooking magic.

Common Questions

→ How do I prevent fondant from slipping off cherries?

Ensure cherries are thoroughly drained and patted dry to help the fondant adhere properly.

→ What type of chocolate works best for coating?

Semisweet or dark chocolate provides a rich coating, but milk or white chocolate are also suitable alternatives.

→ Can I add flavor variations to the fondant?

Yes, almond and vanilla extracts add delicate flavors; you can also experiment with other extracts as desired.

→ Is chilling necessary before dipping cherries in chocolate?

Refrigerating fondant-covered cherries firms them up, making them easier to dip and handle without deformation.

→ How can I achieve a liquid center effect?

Let the finished cherries rest at room temperature in an airtight container for 24 hours; the fondant softens slightly from the cherry juice.

→ Are there any tips for a smoother chocolate coating?

Adding coconut oil or vegetable shortening to the melted chocolate helps create a smoother, shinier coating.