Chocolate Covered Cherries Fondant

My grandmother kept a crystal candy dish on her sideboard, always filled with these chocolate covered cherries during the holidays. She would slip me one whenever I visited, watching with that knowing smile as I bit through the chocolate shell to discover the soft fondant inside. I've been making them every December since, and the ritual of wrapping each cherry in fondant still brings me back to her kitchen.

Last year I made three batches to give as teacher gifts, and I learned the hard way that you need to hide them from yourself. Every time I walked past the kitchen, another cherry seemed to disappear into my mouth. The recipients told me later that their families fought over the last one in each box.

Ingredients

• 24 maraschino cherries with stems: These need to be impeccably dry, so pat them thoroughly with paper towels and let them air dry for a bit before starting
• 3 cups powdered sugar: Sifting is non-negotiable here, lumps will make your fondant texture uneven and frustrating to work with
• 3 tablespoons unsalted butter: Room temperature butter blends seamlessly into the fondant, creating that melt-in-your-mouth consistency
• 2 tablespoons light corn syrup: This keeps the fondant pliable and prevents it from becoming rock-hard
• 2 tablespoons whole milk: Start here, but add more only if your fondant is too stiff to wrap around the cherries
• 1 teaspoon pure vanilla extract: The real stuff matters since vanilla is one of the primary flavor notes
• Pinch of salt: Just enough to balance all that sweetness without making it taste salty
• 225 g (8 oz) semi-sweet or dark chocolate: Higher quality chocolate makes a huge difference in the final coating
• 1 tablespoon coconut oil: This optional addition makes the chocolate more fluid and gives a gorgeous sheen

Instructions

Prepare your cherries:

Drain them well and pat completely dry with paper towels, then pop them in the fridge to chill while you work on the fondant. Cold cherries are easier to wrap and help the fondant adhere better.

Make the fondant:

Combine powdered sugar, softened butter, corn syrup, milk, vanilla, and salt in a mixing bowl. Mix with a spatula or electric mixer until you have a smooth, pliable dough that feels like soft modeling clay. Add more powdered sugar a tablespoon at a time if it's too sticky to handle.

Wrap each cherry:

Scoop about a teaspoon of fondant, flatten it in your palm, and place a cherry in the center. Gently wrap the fondant around, sealing it completely at the stem and making sure no cherry shows through. Place them on a parchment-lined tray and refrigerate for at least 30 minutes until firm.

Melt the chocolate:

Set up a double boiler with simmering water beneath a heatproof bowl, or use short bursts in the microwave. Add the coconut oil if you're using it. Stir gently until completely smooth and glossy, then remove from heat.

Dip the cherries:

Hold each cherry by the stem and dip it into the melted chocolate, swirling to coat completely. Lift it out and let the excess drip off for a moment, then place on fresh parchment. Work quickly but carefully—the cold cherries can cause the chocolate to seize if you dawdle.

Let them set:

Refrigerate the dipped cherries until the chocolate is completely firm, about 30 minutes. Then transfer them to an airtight container and let them age at room temperature for one to two weeks. This resting period is crucial for that classic liquid center.

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My friend Sarah complained that she never understood why people went crazy over these until she tried one I'd aged for ten days. She called me immediately, demanding to know what kind of magic I'd worked. The truth is just patience.

Getting the Fondant Right

The fondant should feel smooth and slightly tacky but not sticky. If it's too dry, the cherries will have gaps where the fondant pulls apart. If it's too sticky, you'll never get it off your hands. Trust your fingers more than the exact measurements.

Chocolate Tempering Secrets

You don't need to professionally temper the chocolate for these candies, but keeping it around 88°F while dipping gives the best results. If it starts cooling too much, gently rewarm it. Your patience will show in the final glossy finish.

Storage and Aging

The hardest part of this recipe is waiting, but those ten days to two weeks of aging transform the fondant into something extraordinary. Here is what I have learned about storage:

• Store in a single layer with wax paper between layers if you must stack
• A cool, dark cupboard is better than the refrigerator for long-term aging
• They will keep for several weeks, though they rarely last that long in my house

Save Pin

There is something deeply satisfying about making candies that improve with time, teaching us that some things just cannot be rushed. These cherries are worth every moment of the process.

Recipe FAQs

→ How do I achieve a smooth fondant center?

Combine powdered sugar, butter, corn syrup, milk, and vanilla extract thoroughly until pliable. Adjust sugar if sticky for the perfect texture.

→ What is the best chocolate for coating?

Semi-sweet or dark chocolate works well, melted gently with optional coconut oil for a smooth, glossy finish.

→ How long should the candies chill before serving?

Chill wrapped cherries at least 30 minutes before dipping; after coating, refrigerate 30 minutes to set the chocolate.

→ Can I substitute ingredients for different flavors?

Yes, try almond extract in the fondant or use milk or white chocolate for coating variations.

→ What is the ideal storage condition?

Keep candies refrigerated or at cool room temperature; resting them 1-2 weeks enhances the fondant's softness and flavor.