Chocolate Covered Cherries Fondant (Printable)
Whole cherries encased in smooth fondant, coated with rich chocolate for a luscious treat.
# What You’ll Need:
→ Cherries
01 - 24 maraschino cherries with stems, well drained and patted dry
→ Fondant
02 - 2 cups powdered sugar, sifted
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons light corn syrup
05 - 1 tablespoon milk
06 - 1/2 teaspoon almond extract
07 - 1/4 teaspoon vanilla extract
08 - Pinch of salt
→ Chocolate Coating
09 - 8 ounces semisweet or dark chocolate, chopped (or chocolate chips)
10 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)
# How To Make It:
01 - Drain the maraschino cherries thoroughly and pat them completely dry with paper towels to prevent the fondant from slipping.
02 - 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 too sticky, add more powdered sugar, 1 tablespoon at a time. Wrap the fondant in plastic wrap and chill in the refrigerator for 15 minutes for easier handling.
03 - Divide the fondant into 24 equal pieces. Flatten each piece into a disk, then wrap it evenly around each cherry, pinching to seal at the stem. Place fondant-covered cherries on a parchment-lined tray.
04 - Refrigerate the fondant-covered cherries for at least 30 minutes, or until firm.
05 - Melt the chocolate (and coconut oil, if using) in a heatproof bowl over gently simmering water (double boiler), or in short bursts in the microwave, stirring until smooth.
06 - Holding each cherry by the stem, dip it into the melted chocolate, allowing any excess to drip off. Place on a parchment-lined tray. Repeat with remaining cherries.
07 - Let the chocolate set at room temperature, or refrigerate briefly to speed up setting. For a liquid center effect, let the finished cherries rest in an airtight container at room temperature for 24 hours before serving (the fondant will liquefy slightly from the cherry juice).
# Expert Advice:
01 -
- These homemade confections taste infinitely better than anything store bought, with that perfect fondant center that develops a liquid surprise after a few days
- The process is oddly satisfying, like edible craft time that results in the most impressive gift or party treat
02 -
- Dry cherries are absolutely critical, as even slightly damp fruit will cause the fondant to slide off while dipping
- Tempered chocolate creates that professional snap and shine, but untempered chocolate tastes just as delicious
03 -
- Work quickly once you start dipping, as the fondant softens at room temperature and becomes harder to coat evenly
- A tiny pinch of flaky sea salt on top before the chocolate sets creates the most sophisticated sweet salty finish