Chocolate Covered Cherries Fondant (Printer-friendly)

Whole cherries wrapped in smooth fondant and coated in rich chocolate deliver an indulgent bite-sized 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
10 - 1 tablespoon coconut oil or vegetable shortening (optional)

# 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 Tips:

01 -
  • These homemade candies taste exponentially better than anything from a store, with fresh fondant that actually melts in your mouth
  • The process is oddly satisfying, like playing with edible playdough but with a much more delicious payoff
02 -
  • Dry those cherries thoroughly or your fondant will slide right off during dipping, which is as frustrating as it sounds
  • If your fondant feels sticky at any point, add more powdered sugar rather than adding more liquid ingredients
03 -
  • Soak your cherries in kirsch or brandy for a boozy adult version, but dry them absolutely thoroughly before wrapping in fondant
  • If chocolate starts to thicken while dipping, warm it slightly rather than adding more oil to maintain proper coating consistency

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