Chocolate Covered Cherries Fondant (Print Version)

Maraschino cherries wrapped in soft fondant and coated with smooth chocolate for a luscious confection.

# What You Need:

→ Cherries

01 - 24 maraschino cherries with stems, well drained and patted dry

→ Fondant

02 - 3 cups powdered sugar, sifted
03 - 3 tablespoons unsalted butter, softened
04 - 2 tablespoons light corn syrup
05 - 2 tablespoons whole milk
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Chocolate Coating

08 - 8 oz semi-sweet or dark chocolate, chopped
09 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)

# Directions:

01 - Drain maraschino cherries thoroughly and pat dry with paper towels. Chill cherries in the refrigerator while preparing the fondant.
02 - In a mixing bowl, combine powdered sugar, softened butter, corn syrup, milk, vanilla extract, and salt. Mix with a spatula or electric mixer until a smooth, pliable dough forms. If too sticky, add a little more powdered sugar.
03 - Scoop about 1 teaspoon of fondant and flatten it in your palm. Place a cherry in the center and wrap the fondant around, completely enclosing the cherry and sealing at the stem. Repeat for all cherries. Place wrapped cherries on a parchment-lined tray and refrigerate for at least 30 minutes, or until firm.
04 - Place chocolate and coconut oil (if using) in a heatproof bowl over a pot of simmering water (double boiler). Stir gently until completely melted and smooth. Remove from heat.
05 - Holding each cherry by the stem, dip it into melted chocolate, swirling to coat completely. Let excess chocolate drip off, then place on a parchment-lined tray. Repeat for all cherries.
06 - Refrigerate the dipped cherries until chocolate is fully set, about 30 minutes. For best results, let candies rest in a covered container at room temperature for 1–2 weeks to allow the fondant to liquefy slightly for a classic cordial center.

# Expert Tips:

01 -
  • These candies age beautifully, developing that signature liquid center that makes them taste like something from an old-fashioned confectionery shop
  • The process is deeply satisfying and meditative, perfect for a snowy afternoon when you want to create something special
02 -
  • If your fondant cracks while wrapping, knead it a bit more to warm it up, then try again with a slightly thicker portion
  • The chocolate can seize if even a drop of water gets into it, so make sure your cherries are bone dry and your equipment is completely dry
03 -
  • Add a tiny drop of almond extract to the fondant for a cherry-almond variation that people absolutely swoon over
  • Use white chocolate for half the batch to create beautiful contrast on a gift platter

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