Chocolate Covered Cherries (Printable Version)
Juicy maraschino cherries wrapped in smooth fondant and dipped in silky dark chocolate—an elegant homemade treat.
# Ingredient List:
→ 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 for enhanced shine
# Step-by-Step Instructions:
01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, combine powdered sugar, softened butter, light corn syrup, milk, vanilla extract, and salt. Mix until a smooth, pliable dough forms. Add additional powdered sugar if mixture is too sticky.
03 - Take approximately 1 teaspoon of fondant and flatten into a thin disk. Wrap around each cherry, ensuring complete coverage and seal edges. Place coated cherries on prepared baking sheet.
04 - Transfer baking sheet to freezer and chill for 20 minutes until fondant coating is firm.
05 - Combine chopped chocolate and coconut oil in a heatproof bowl. Place over a pot of simmering water and stir constantly until completely smooth and melted.
06 - Hold each fondant-covered cherry by the stem and dip into melted chocolate, allowing excess coating to drip back into the bowl. Return dipped cherries to baking sheet.
07 - Refrigerate baking sheet for approximately 30 minutes until chocolate coating is completely set and firm.
08 - Allow candies to rest at room temperature for 1 to 2 weeks before serving to allow fondant center to liquefy naturally around the cherry.
# Tips from hearthlykitchen:
01 -
- These cherries develop an almost magical liquid center over time, creating a delightful surprise when you bite through the chocolate shell.
- They make the most thoughtful homemade gift, and watching someone's face light up when they taste one is worth every minute spent making them.
02 -
- Patience truly is the secret ingredient, as these cherries need at least a week at room temperature for the fondant to transform into that signature liquid center.
- The first time I made these, I was devastated thinking I had failed when I bit into one immediately and found a solid center, but discovered a week later they had magically transformed into the perfect consistency.
03 -
- Keep your hands slightly dusted with powdered sugar while working with the fondant to prevent sticking, a trick my pastry chef cousin taught me that changed my entire experience with this recipe.
- The temperature of your kitchen matters more than you think, and I've found that making these on a cool morning around 65-70°F leads to the smoothest dipping experience and most beautiful finish.