Chocolate Covered Cherries Fondant

The kitchen smelled like maraschino cherries and butter for three days straight that December. I'd decided to make chocolate covered cherries as holiday gifts, completely underestimating how much workspace twenty-four fondant-wrapped fruits would actually need. My roommate kept wandering in, sampling the failed ones. By Christmas Eve, we'd eaten half the batch and I was frantically dipping the rest at midnight.

My grandmother used to buy those cordial cherries in the box every Christmas, the ones with the suspiciously thick chocolate and the center that was either too runny or rock hard. Making them from scratch felt like reclaiming a childhood memory, only better. The first time I bit into one of these after a week of aging, I actually gasped. The fondant had liquefied perfectly, creating this little pool of sweet vanilla cream around the cherry.

Ingredients

• 24 maraschino cherries with stems: These need to be ridiculously dry before wrapping, so drain them well and pat them thoroughly with paper towels. Any moisture left on the cherries will make the fondant slide right off.
• 3 cups powdered sugar: Sifting is non negotiable here. I learned this the hard way when I ended up with tiny sugar lumps throughout my fondant that made dipping impossible.
• 3 tablespoons unsalted butter: Softened to room temperature, not melted. This gives the fondant structure while keeping it pliable enough to wrap around the cherries.
• 2 tablespoons light corn syrup: This is what helps the fondant transform into that liquid center over time. Do not substitute with honey or maple syrup.
• 2 tablespoons whole milk: Start with this amount. The fondant should feel like soft play dough, sticky enough to hold together but not so wet that it slides off the cherries.
• 1 teaspoon pure vanilla extract: The foundation flavor that ties everything together. Do not use imitation vanilla.
• Pinch of salt: Just enough to balance the extreme sweetness without making these taste savory.
• 225 g (8 oz) semi-sweet or dark chocolate: Chop it yourself rather than using chips. Chips have stabilizers that prevent them from melting into that smooth, professional coating.
• 1 tablespoon coconut oil or vegetable shortening: This makes the chocolate thin enough for dipping without needing to temper it properly. Totally optional but makes the process much more forgiving.

Instructions

Prepare your cherries:

Drain those maraschino cherries and pat them completely dry with paper towels. Pop them in the refrigerator to chill while you work on the fondant. Cold cherries are easier to wrap and the fondant sticks better to them.

Mix the fondant:

Combine powdered sugar, butter, corn syrup, milk, vanilla, and salt in a mixing bowl. Start with a spatula, then switch to electric mixer if needed. You want a smooth, pliable dough that holds its shape when you squeeze it.

Wrap each cherry:

Scoop about one teaspoon of fondant and flatten it into a disc in your palm. Place a cherry in the center and gently work the fondant around it, sealing completely at the stem. Repeat with all cherries, arranging them on a parchment lined tray and refrigerating for at least 30 minutes.

Melt the chocolate:

Set up a double boiler with simmering water underneath and place your chopped chocolate (and coconut oil if using) in the heatproof bowl above. Stir gently until completely melted and smooth. Remove from heat but keep the bowl over the warm water.

Dip the cherries:

Hold each cherry by the stem and dip it into the melted chocolate, letting any excess drip off for a few seconds. Place on a fresh parchment lined tray. Work quickly since the cold cherries can cause the chocolate to seize up.

Let them set:

Refrigerate until the chocolate is completely firm, about 30 minutes. Then transfer to a covered container and store at room temperature for one to two weeks. This waiting period is essential for the fondant to liquefy into that classic cordial center.

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I gave a box of these to my neighbor last year, and she texted me three days later saying she'd opened them and the centers had turned into this incredible creamy liquid. She'd never had homemade cordial cherries before and kept asking if I was sure there was not some secret technique I was hiding. The secret, it turns out, is just patience and really dry cherries.

Working With Fondant

The fondant will feel stiff at first, almost like you cannot possibly wrap it around anything. Keep working it with your hands, the warmth from your palms makes it more pliable. If it is sticking to your hands, dust them lightly with powdered sugar. If it is cracking, knead in another teaspoon of milk.

Chocolate Coating Secrets

Temperature matters more than you would think. If your chocolate is too hot, it will slide right off the cold cherries and create thin, disappointing patches. Let it cool slightly after melting, so it is warm but not hot. The dipping goes faster and the coating ends up more even.

Storage And Aging

These candies need to age at room temperature, not in the refrigerator. Cold storage keeps the fondant from liquefying properly. Store them in a covered container away from direct sunlight and give them at least a week before serving.

• Avoid stacking the candies directly on top of each other during the first week
• If you live in a very humid climate, add a silica gel packet to the storage container
• These freeze beautifully for up to three months if you need to make them way ahead

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There is something deeply satisfying about making candy that most people only buy in boxes, and these chocolate covered cherries never fail to impress. Plus, they actually taste better than anything you will find at the store.

Recipe Questions & Answers

→ How do you make the fondant center smooth?

Mix powdered sugar, softened butter, corn syrup, milk, vanilla, and salt until a soft, pliable dough forms. Adjust sugar if sticky for ideal texture.

→ What chocolate works best for coating?

Semi-sweet or dark chocolate provides a rich coating; adding coconut oil helps achieve a smoother finish.

→ How can I prevent fondant from sticking to my hands?

Keep hands slightly dusted with powdered sugar or chill the fondant to make it easier to handle during wrapping.

→ Why chill the cherries before wrapping?

Chilling helps dry the cherries, making it easier to wrap them with fondant and ensuring adhesion.

→ What’s the purpose of aging the candies?

Resting allows the fondant to soften internally, creating a classic liquid center and enhancing flavor harmony.