Chocolate Covered Cherries Delight (Printable)

Whole cherries wrapped in smooth fondant, coated with rich chocolate for an irresistible treat.

# What You'll 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 Make:

01 - Drain the maraschino cherries thoroughly and pat them completely dry with paper towels to remove excess moisture. Set aside on paper towels.
02 - In a medium bowl, beat together the softened butter, corn syrup, milk, almond extract, vanilla extract, and salt until smooth and well combined. Gradually add powdered sugar, mixing continuously until a smooth, pliable dough forms. If mixture is too sticky, add additional powdered sugar one tablespoon at a time.
03 - Scoop about 1 teaspoon of fondant and flatten it in your palm. Wrap the fondant evenly around each cherry, completely enclosing the fruit while leaving the stem exposed. Roll gently between palms to smooth the surface. Place coated cherries on a parchment-lined baking tray.
04 - Refrigerate the fondant-wrapped cherries for at least 1 hour to firm up the fondant coating before dipping in chocolate.
05 - In a heatproof bowl, melt the chopped chocolate and coconut oil or shortening (if using) over a double boiler, stirring frequently until smooth and glossy. Alternatively, microwave in 30-second bursts, stirring between each interval until fully melted.
06 - Hold each cherry by the stem and dip into the melted chocolate, submerging completely. Lift and let excess chocolate drip off, then gently tap against the bowl edge to remove excess coating. Place on a fresh parchment-lined tray.
07 - Allow chocolate to set at room temperature for 1-2 hours until firm, or refrigerate for 15-20 minutes to speed the process. Bring to room temperature before serving.
08 - For traditional syrupy centers, store finished cherries in an airtight container at room temperature for 1-2 weeks. The fondant will slowly liquefy around the cherry, creating the desired liquid center texture.

# Expert Tips:

01 -
  • These homemade versions blow store-bought candies out of the water with real fondant and quality chocolate
  • The patience required makes them feel like an edible act of love
02 -
  • If your chocolate seizes or gets grainy add a teaspoon of oil and stir vigorously to save it
  • The liquid center magic only happens if you store them at room temperature for 1-2 weeks in an airtight container
03 -
  • Use disposable gloves when shaping fondant to keep it fingerprint free
  • Double skewer each cherry through the stem if the stems feel weak

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