Chocolate Covered Cherries (Printable)
Juicy maraschino cherries wrapped in smooth fondant and dipped in silky dark chocolate. A classic confection.
# What You’ll Need:
→ Cherries
01 - 24 maraschino cherries with stems, well-drained and patted dry
→ Fondant
02 - 2 cups powdered sugar
03 - 2 tablespoons unsalted butter, softened
04 - 1 tablespoon light corn syrup
05 - 1 tablespoon whole milk
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Chocolate Coating
08 - 8 ounces dark or semi-sweet chocolate, chopped
09 - 1 teaspoon coconut oil, optional for enhanced shine
# Steps:
01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, combine powdered sugar, softened butter, corn syrup, milk, vanilla extract, and salt. Mix thoroughly until a smooth, pliable dough forms. If the consistency is too sticky, incorporate additional powdered sugar in small increments.
03 - Portion approximately 1 teaspoon of fondant per cherry. Flatten each portion into a disk and wrap around the cherry, ensuring complete coverage and sealing all edges. Arrange coated cherries on the prepared baking sheet.
04 - Place the baking sheet in the freezer for 20 minutes to firm the fondant coating.
05 - Place chopped chocolate and coconut oil in a heatproof bowl. Set the bowl over a pot of gently simmering water, stirring frequently until the chocolate melts completely and achieves a smooth consistency.
06 - Using a fork or dipping tool, submerge each fondant-covered cherry into the melted chocolate. Allow excess chocolate to drip off before returning the candy to the baking sheet.
07 - Refrigerate the candies for approximately 30 minutes until the chocolate coating is completely set.
08 - Allow candies to rest at room temperature for 1 to 2 weeks before serving. This resting period permits the fondant to gradually liquefy around the cherry, creating the signature creamy center.
# Expert Advice:
01 -
- These cherries develop the most magical liquefied centers after a week or two, creating that wonderful burst when you bite into them that store bought versions never quite match.
- Making them yourself means you can customize the sweetness level and even add a splash of your favorite liqueur to make them distinctly yours.
02 -
- If you try to eat these right away, the centers will be solid fondant rather than the liquid filling youre expecting from traditional chocolate covered cherries.
- Freezing the fondant covered cherries before dipping is crucial, as room temperature fondant will start to melt and slide off when it hits warm chocolate.
03 -
- If your chocolate starts to cool and thicken while dipping, place the bowl back over the warm water for a few seconds, but never add water directly to chocolate or it will seize.
- Keep a toothpick handy to fix any small bare spots in the chocolate coating, gently touching up areas where the fondant might be peeking through.