Chocolate Cherries Fondant Center (Print Version)

Luscious cherries coated with smooth fondant and rich chocolate for a delightful bite.

# What You Need:

→ Cherries

01 - 30 maraschino cherries with stems, well-drained and patted completely dry

→ Fondant Filling

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)

# Directions:

01 - Drain maraschino cherries thoroughly and pat completely dry with paper towels. Remove excess moisture to prevent chocolate from seizing later.
02 - Beat butter, corn syrup, milk, almond extract, vanilla extract, and salt in medium bowl until smooth and creamy.
03 - Gradually add powdered sugar while mixing continuously until smooth, pliable dough forms. Add additional sugar by teaspoons if mixture remains too sticky.
04 - Flatten approximately 1 teaspoon fondant in palm and evenly encase each cherry, leaving stem exposed. Roll gently between hands to smooth surface. Place on parchment-lined baking sheet.
05 - Refrigerate cherries for minimum 1 hour until fondant firms completely and holds shape around fruit.
06 - Melt chocolate and coconut oil (if using) in heatproof bowl over double boiler, stirring frequently until smooth and glossy. Alternatively, microwave in 30-second intervals, stirring between each.
07 - Holding cherry by stem, submerge completely in melted chocolate. Lift and allow excess coating to drip back into bowl. Place on fresh parchment-lined tray.
08 - Let chocolate-covered cherries set at room temperature for 30 minutes or refrigerate briefly for faster setting.
09 - Store finished cherries in airtight container at room temperature for 1-2 weeks. Fondant will gradually liquefy around cherry, creating syrupy center.

# Expert Tips:

01 -
  • The liquid center develops naturally over time, turning ordinary fondant into something that feels like a secret restaurant dessert
  • These keep for weeks, meaning you can make holiday gifts weeks ahead and still have them taste impossibly fresh
02 -
  • If your chocolate seizes and turns grainy, do not keep trying to work with it or you will just make yourself sad
  • The liquid center happens during storage, not immediately, so these need patience to become truly magical
03 -
  • Keep your dipping hand dry and your other hand ready with fresh parchment for the dipped cherries
  • If fondant gets too soft, chill it for 15 minutes and it becomes much easier to work with

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