Chocolate Covered Cherries (Printable Version)
Whole cherries wrapped in creamy fondant and coated in smooth chocolate for a decadent treat.
# What You Need:
→ Cherries
01 - 30 maraschino cherries with stems, well-drained and patted dry
→ Fondant
02 - 3 cups powdered sugar
03 - 1/4 cup unsalted butter, softened
04 - 1 tablespoon light corn syrup
05 - 2 tablespoons milk
06 - 1/2 teaspoon almond extract
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
→ Chocolate Coating
09 - 12 oz semi-sweet or dark chocolate, chopped
10 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)
# How-To:
01 - Drain the maraschino cherries thoroughly and pat them completely dry with paper towels. Set aside.
02 - In a medium bowl, beat together the butter, corn syrup, milk, almond extract, vanilla extract, and salt until smooth. Gradually add powdered sugar, mixing until a smooth, pliable dough forms. If too sticky, add a little more sugar.
03 - Take about 1 teaspoon of fondant, flatten it in your palm, and wrap it evenly around each cherry, leaving the stem exposed. Roll gently to smooth. Place coated cherries on a parchment-lined tray.
04 - Refrigerate the fondant-wrapped cherries for at least 1 hour to firm up.
05 - In a heatproof bowl, melt chocolate (and coconut oil/shortening if using) over a double boiler or in 30-second bursts in the microwave, stirring until smooth.
06 - Hold each cherry by the stem and dip into the melted chocolate, letting excess drip off. Place on a parchment-lined tray.
07 - Allow chocolate to set at room temperature or refrigerate briefly.
08 - Store the finished cherries in an airtight container at room temperature for 1–2 weeks. The fondant will liquefy around the cherry, creating a syrupy center.
# Expert Hints:
01 -
- These disappear faster than any other homemade candy Ive ever made
- The liquid center transformation after a week of aging feels like kitchen magic
02 -
- Even a tiny amount of cherry moisture can cause your chocolate to seize into an unusable clump
- The fondant stays solid for weeks but transforms into liquid centers when stored at room temperature
03 -
- Wear food safe gloves when working with fondant to prevent sticking and keep the coating smooth
- Double dip any cherries where the stem breaks through the chocolate during storage