Chocolate Covered Cherries Fondant

Last December, snow was piling up against the kitchen windows while I stood at the counter with sticky fingers and a jar of maraschino cherries, attempting what seemed like an impossible confectionary feat. The house smelled faintly of almond and chocolate, and I kept thinking my grandmother would have shaken her head at how long I was taking just to dip fruit in sugar. But when that first cherry finally cooled and I bit through the snap of chocolate into the creamy fondant, I understood why people bother with the fuss. Something about that burst of sweet cherry wrapped in two layers of velvet feels like eating a secret.

My friend Sarah dropped by unexpectedly while I was halfway through dipping the cherries, chocolate dripping onto my parchment paper in less than elegant puddles. She reached for one before Id even finished, completely ignoring my protest that they werent presentable yet, and I watched her face go still as she chewed. Sarah who claims she doesnt have much of a sweet tooth asked for three more and stood at the counter with me until we finished the entire tray, talking about everything and nothing while chocolate hardened on our fingers.

Ingredients

• 24 maraschino cherries with stems: These need to be absolutely dry or your fondant will slide right off. Pat them thoroughly with paper towels and let them air dry for a few minutes on a rack.
• 2 cups powdered sugar: Sift this first. Theres nothing worse than lumpy fondant and I learned that lesson the hard way halfway through mixing.
• 2 tablespoons unsalted butter: Softened to room temperature so it incorporates smoothly into the sugar without leaving tiny butter pockets.
• 2 tablespoons light corn syrup: This is what keeps the fondant pliable instead of turning into a hard shell.
• 1 tablespoon milk: Just enough to bring everything together. You might need a tiny splash more depending on your humidity.
• 1/2 teaspoon almond extract: This is the magic ingredient that makes the fondant taste like it came from a specialty shop.
• 1/4 teaspoon vanilla extract: Because almond needs a partner to round out its intensity.
• Pinch of salt: A tiny pinch balances all that sugar and keeps things from becoming cloying.
• 8 ounces semisweet or dark chocolate: Chop it yourself if using bars. The pieces melt more evenly than chocolate chips which have stabilizers that resist melting smoothly.
• 1 tablespoon coconut oil: Optional but creates that gorgeous glossy finish you see on professional chocolates.

Instructions

Get your cherries ready:

Drain those cherries well and pat them completely dry with paper towels. Any moisture left on the surface will prevent the fondant from sticking properly.

Make the fondant creamy:

Combine the powdered sugar butter corn syrup milk almond extract vanilla and salt in a medium bowl. Mix until you have a smooth pliable dough adding more powdered sugar a tablespoon at a time if it feels too sticky to handle.

Let it rest:

Wrap the fondant in plastic wrap and refrigerate for 15 minutes. This chilling step makes it so much easier to work with when youre wrapping the cherries.

Wrap each cherry:

Divide the fondant into 24 equal pieces. Flatten each into a small disk then wrap it around a cherry pinching to seal at the stem. Place them on a parchment lined tray as you work.

Chill again:

Refrigerate the fondant covered cherries for at least 30 minutes until firm to the touch. They need to be cold before you dip them in chocolate.

Melt the chocolate:

Melt the chocolate and coconut oil if using in a heatproof bowl over gently simmering water. Stir until completely smooth and glossy. Microwave works too but use short bursts and stir between each one.

Dip and decorate:

Hold each cherry by the stem and dip it into the melted chocolate. Let the excess drip off then place on parchment paper. Add a pinch of sea salt on top before the chocolate sets if you like that sweet salty contrast.

Let them set:

Let the chocolate set at room temperature or pop the tray in the refrigerator briefly. For that liquid center effect let the finished cherries rest in an airtight container at room temperature for 24 hours before serving.

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I brought a box of these to my mothers house last Christmas and she immediately put them in the freezer claiming she was saving them for guests. Two days later I caught her eating one standing in front of the open freezer door at midnight. Thats when I knew this recipe wasnt just about candy. It was about making something too good to save for later.

Working With Fondant

Fondant has a personality of its own and it responds to temperature. If it feels too soft and impossible to shape pop it back in the refrigerator for five minutes. If its cracking when you try to flatten it let it warm up slightly at room temperature. The goal is something that feels like soft earlobe in your hands.

Chocolate Mastery

Professional chocolatiers talk about chocolate tempering but for home dipping just keep it smooth and warm. A teaspoon of coconut oil or vegetable shortening makes the chocolate thinner and easier to work with plus it gives you that beautiful shine when it sets. Dip quickly and confidently. Hesitation leads to thick coating and too much chocolate overwhelms the delicate cherry inside.

Storage Secrets

These keep remarkably well in an airtight container at room temperature for up to two weeks though I doubt they will last that long. The chocolate develops a slight bloom if refrigerated which looks dusty but tastes perfectly fine. If you live somewhere warm you might need to store them in the refrigerator but bring them to room temperature before serving for the best texture.

• Layer them between parchment paper in the storage container so they dont stick together
• A small piece of bread in the container helps regulate humidity and keeps the fondant from drying out
• If the fondant hasnt liquefied after 24 hours give it another day. Some cherries are juicier than others

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There is something deeply satisfying about popping one of these into your mouth and experiencing those three distinct textures in quick succession. Maybe that is the real gift of homemade confections. They make you slow down and notice.

Recipe FAQ

→ How do I prevent the fondant from slipping off the cherries?

Ensure cherries are thoroughly dried by patting them with paper towels before wrapping with fondant to help it adhere properly.

→ Can I use different types of chocolate for coating?

Yes, semisweet, dark, or milk chocolate can be used depending on your preferred flavor and sweetness.

→ Why is chilling the fondant-covered cherries important?

Refrigerating helps the fondant firm up, making it easier to dip the cherries in melted chocolate without losing shape.

→ How does resting the coated cherries affect their texture?

Allowing them to rest for 24 hours at room temperature lets the cherry juices slightly liquefy the fondant centers for a soft, gooey bite.

→ What can I add for enhanced flavor on the chocolate coating?

A pinch of sea salt sprinkled on top before the chocolate sets adds a delightful contrast to the sweetness.