Chocolate Covered Cherries Fondant (Print Version)

Whole cherries enveloped in creamy fondant and coated with rich chocolate for a smooth indulgence.

# What You 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 as a 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 as the fondant will liquefy slightly from the cherry juice.

# Expert Hints:

01 -
  • That moment when the chocolate cracks and gives way to something impossibly creamy inside
  • The way almond extract makes ordinary fondant taste like something from an old fashioned candy shop
  • The satisfaction of handing someone something that looks professional but came from your own kitchen
02 -
  • If your fondant is sticking to your hands dust them with a little powdered sugar but go easy or the fondant gets too dry
  • The chocolate temperature matters. If its too hot it will slide right off the cherry. If its too cool it wont coat smoothly.
  • Those 24 hours of resting time are what transform the fondant from creamy to slightly liquid. Worth the wait.
03 -
  • For adults only soak the cherries in kirsch or brandy for an hour before using but dry them extremely well or the fondant will slide right off
  • A fork over your dipping bowl catches excess chocolate better than tapping against the side which can break the fondant seal

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