Chocolate Cherries Fondant Center

The first Christmas my sister dared me to make these, I ended up with chocolate fingerprints on every cabinet and fondant in my hair. We’d seen them in fancy candy shop windows, those perfect little cherry jewels wrapped in dark velvet, and decided we could absolutely do that ourselves. Two batches later, with the kitchen smelling like almond and melted chocolate, we finally understood why people charge so much for them. Now they’re the one thing everyone actually asks for instead of the usual cookie tin.

Last February I made a batch for my friend Sarah’s birthday, hid them in the back of the pantry to surprise her, and completely forgot about them until three weeks later. What I found was magic — the fondant had melted into this incredible syrup around the cherries, exactly like those expensive chocolate cordials you buy but never want to actually spend money on. We sat on her kitchen floor eating them straight from the container, agreeing that aging them was either the most brilliant accident or the laziest genius move either of us had ever made.

Ingredients

• Maraschino cherries with stems: The stem is your handle for dipping, so resist the urge to pull them off while drying
• Powdered sugar: Sift it first if you spot any lumps, because fondant needs to be silk smooth
• Unsalted butter: Softened to room temperature makes all the difference between creamy fondant and a frustrating workout
• Light corn syrup: This tiny amount keeps the fondant from becoming rock hard while still setting properly
• Milk: Just enough to bring everything together without making the dough sticky
• Almond extract: Cherry and almond are best friends, and this little punch makes the flavor unmistakable
• Vanilla extract: Rounds out the almond and adds that classic warmth people cant quite put their finger on
• Semi-sweet or dark chocolate: Dark chocolate cuts through the sweet center beautifully, but use what you love eating
• Coconut oil or vegetable shortening: Optional but makes the chocolate coating glossy and easier to work with

Instructions

Dry those cherries completely:

Any moisture on the cherries will seize your chocolate and make the fondant slide right off, so pat them thoroughly with paper towels and let them air dry for about 15 minutes on a rack

Make the fondant dough:

Beat the butter, corn syrup, milk, both extracts, and salt until completely smooth, then gradually work in the powdered sugar until you have a soft pliable dough that doesnt stick to your fingers

Wrap each cherry:

Take about a teaspoon of fondant, flatten it in your palm, and gently wrap it around the cherry, leaving the stem poking out and rolling lightly between your hands to smooth any seams

Chill before dipping:

Set the fondant wrapped cherries on a parchment lined tray and refrigerate for at least an hour, because cold fondant holds its shape much better when you dip it in warm chocolate

Melt the chocolate:

Use a double boiler or microwave in 30 second bursts, stirring every time, until the chocolate is completely smooth and coats a spoon without any lumps

Dip and set:

Hold each cherry by the stem, lower it into the chocolate, let the excess drip off for a moment, then set it on fresh parchment to set completely at room temperature

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My grandmother kept a crystal bowl of these on her sideboard during the holidays, and I was fascinated by how something so simple could feel so fancy. I didnt understand until years later that she probably made them weeks in advance and forgot about them in the back of the pantry, discovering the liquid center entirely by accident. Now whenever I see them sitting in their little paper cups, I think of her and how the best recipes are often just happy mistakes we decide to repeat on purpose.

Getting That Liquid Center

Store the finished cherries in an airtight container at room temperature for one to two weeks and something kind of miraculous happens. The fondant slowly breaks down and turns into syrup around the cherry, creating that signature liquid center that makes these so special. Refrigeration stops this process, so resist the urge to chill them if you want that traditional cordial experience.

Working With Chocolate

Chocolate is surprisingly particular about temperature and moisture, and even a tiny drop of water can turn your smooth dipping chocolate into a grainy mess. Work in a dry kitchen, avoid humid days if possible, and never cover melting chocolate with a lid because condensation will ruin everything. The coconut oil helps with glossiness and makes the coating more forgiving, especially if this is your first time dipping anything.

Make Them Your Own

Soak those cherries in kirsch or brandy for 24 hours before wrapping them, then dry them completely for an adults only version that feels incredibly sophisticated. White chocolate creates a stunning contrast and tastes like childhood nostalgia, while milk chocolate makes everything feel sweeter and more approachable.

• Use kitchen parchment or wax paper squares under each cherry as you dip to prevent them from sticking
• Double dip for an extra thick chocolate shell if you love that satisfying snap
• Roll the wet chocolate in crushed nuts or sprinkles before it sets for a festive party version

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These little chocolate cherries have become my go to gift because they feel handmade and special without requiring any fancy equipment or techniques. Theres something deeply satisfying about tucking a box of these into someone’s hands and watching their face light up like you just handed them something from a boutique confectionery instead of your own kitchen counter.