Chocolate Covered Cherries Fondant (Printable Version)

Luscious maraschino cherries wrapped in sweet fondant and coated in rich chocolate, perfect for gifting.

# What You Need:

→ Cherries

01 - 24 maraschino cherries with stems, well drained and patted dry

→ Fondant

02 - 3 cups powdered sugar, sifted
03 - 3 tablespoons unsalted butter, softened
04 - 2 tablespoons light corn syrup
05 - 2 tablespoons whole milk
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Chocolate Coating

08 - 8 oz semi-sweet or dark chocolate, chopped
09 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)

# How-To:

01 - Drain maraschino cherries thoroughly and pat dry with paper towels. Chill cherries in the refrigerator while preparing the fondant.
02 - In a mixing bowl, combine powdered sugar, softened butter, corn syrup, milk, vanilla extract, and salt. Mix with a spatula or electric mixer until a smooth, pliable dough forms. If too sticky, add a little more powdered sugar.
03 - Scoop about 1 teaspoon of fondant and flatten it in your palm. Place a cherry in the center and wrap the fondant around, completely enclosing the cherry and sealing at the stem. Repeat for all cherries. Place wrapped cherries on a parchment-lined tray and refrigerate for at least 30 minutes, or until firm.
04 - Place chocolate and coconut oil (if using) in a heatproof bowl over a pot of simmering water (double boiler). Stir gently until completely melted and smooth. Remove from heat.
05 - Holding each cherry by the stem, dip it into melted chocolate, swirling to coat completely. Let excess chocolate drip off, then place on a parchment-lined tray. Repeat for all cherries.
06 - Refrigerate the dipped cherries until chocolate is fully set, about 30 minutes. For best results, let candies rest in a covered container at room temperature for 1–2 weeks to allow the fondant to liquefy slightly for a classic cordial center.

# Expert Hints:

01 -
  • The fondant center transforms after a week, creating that classic cordial syrup everyone loves
  • These homemade candies look impressive but actually come together with simple techniques
02 -
  • Patting cherries completely dry prevents the fondant from becoming too sticky and impossible to work with
  • The aging period is non-negotiable if you want that classic liquid center instead of a solid fondant ball
03 -
  • Use a chocolate dipping fork instead of holding cherries by stems for cleaner work
  • Work in small batches during the dipping stage to keep chocolate at optimal temperature

Go Back