Chocolate Covered Cherries (Printable Version)
Classic confection featuring juicy maraschino cherries enrobed in sweet fondant and coated in rich dark chocolate. A delightful treat.
# What You Need:
→ Cherries
01 - 24 maraschino cherries with stems, well-drained and patted dry
→ Fondant
02 - 2 cups powdered sugar
03 - 2 tablespoons unsalted butter, softened
04 - 1 tablespoon light corn syrup
05 - 1 tablespoon whole milk
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Chocolate Coating
08 - 8 ounces dark or semi-sweet chocolate, chopped
09 - 1 teaspoon coconut oil (optional)
# How to Make It:
01 - Line a baking sheet with parchment paper, preparing it for the cherries.
02 - In a medium mixing bowl, combine the powdered sugar, softened unsalted butter, light corn syrup, whole milk, pure vanilla extract, and a pinch of salt. Mix thoroughly until a smooth, pliable fondant dough forms. If the mixture is too sticky, gradually add a bit more powdered sugar until the desired consistency is achieved.
03 - Take approximately 1 teaspoon of the prepared fondant and flatten it into a small disk. Carefully wrap this disk around each maraschino cherry, ensuring the entire cherry is completely sealed within the fondant. Place each fondant-covered cherry onto the prepared baking sheet.
04 - Transfer the baking sheet with the fondant-covered cherries to the freezer and chill for 20 minutes to allow them to firm up.
05 - In a heatproof bowl set over a pot of simmering water (creating a double boiler), or using a microwave-safe bowl, melt the chopped dark or semi-sweet chocolate. If desired, incorporate the coconut oil for an enhanced shine. Stir continuously until the chocolate is completely smooth and melted.
06 - Carefully dip each firm, fondant-covered cherry into the melted chocolate. Allow any excess chocolate to drip off before returning the coated cherry to the parchment-lined baking sheet.
07 - Refrigerate the chocolate-covered cherries for approximately 30 minutes, or until the chocolate coating is fully set and firm to the touch.
08 - For optimal flavor development and the desired liquefied fondant center, allow the finished candies to sit at room temperature for 1 to 2 weeks prior to serving.
# Expert Tips:
01 -
- It's a delightful homemade gift that feels incredibly special and shows you truly care.
- That moment when the fondant center liquefies around the cherry is pure, unexpected bliss for your taste buds.
02 -
- Draining and patting the cherries *super* dry is non-negotiable; any lingering moisture will quickly make your fondant slimy and hard to work with.
- Don't rush the aging process after dipping! That slow, patient liquefaction of the fondant is the absolute secret sauce for authentic, gooey chocolate-covered cherries.
03 -
- For a truly adult and boozy treat, consider soaking your maraschino cherries in brandy or kirsch overnight before draining them thoroughly and proceeding with the recipe.
- If your chocolate starts to thicken during the dipping process, simply return it to the double boiler for a quick reheat, stirring until it's perfectly smooth and dippable again.