Chocolate Covered Cherries Fondant

My grandmother kept a crystal candy dish on her sideboard that I was only allowed to touch on special occasions. Inside sat chocolate covered cherries, mysterious and perfect, their glossy shells hiding something sweet inside. When I finally learned to make them myself, I understood why she saved them for moments worth celebrating. These aren't just candies, they're little patience lessons wrapped in chocolate.

Last December I made three batches in one weekend, wrapping each cherry like a tiny present while snow fell outside the kitchen window. My kitchen smelled like almond extract and chocolate, the kind of scent that makes people wander in asking what's happening. I gave most away, but kept six for myself, hidden in the back of the refrigerator like a secret.

Ingredients

• Maraschino cherries with stems: The stem is your handle for dipping later, so don't cut it off, and dry them thoroughly or the fondant won't stick
• Powdered sugar: Sift it first, or you'll find yourself trying to mash tiny sugar lumps into submission
• Unsalted butter: Let it soften completely before you start mixing for that smooth, workable fondant texture
• Corn syrup: This keeps the fondant pliable instead of turning into a hard sugar shell
• Almond and vanilla extract: The almond pairs beautifully with cherries, but don't go overboard or it'll taste like marzipan
• Chocolate: Good chocolate makes good candy, so skip the cheap stuff and grab something you'd actually eat plain

Instructions

Prep your cherries:

Drain them on paper towels and pat them completely dry, because any liquid on the surface will make your fondant slide right off

Make the fondant:

Mix everything together until you have a smooth dough that feels like modeling clay, adding more powdered sugar if it's too sticky to work with

Chill briefly:

Wrap the fondant and let it rest in the refrigerator for 15 minutes, because cold fondant is much easier to handle than room temperature

Wrap each cherry:

Divide the dough into 24 pieces, flatten each one, and carefully encase the cherry, pinching the fondant closed around the stem

Set them up:

Place all your fondant-wrapped cherries on a parchment-lined tray and refrigerate for at least 30 minutes until firm

Melt the chocolate:

Use a double boiler or microwave in short bursts, stirring constantly, until smooth and glossy

The dipping moment:

Hold each cherry by the stem and dip it into the chocolate, letting excess drip off before placing it back on the parchment

The waiting game:

Let the chocolate set at room temperature, then hide them in an airtight container for 24 hours if you want that liquid center magic

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I accidentally discovered that sea salt on top of the wet chocolate changes everything, creating that sweet-salty thing everyone pretends they don't love but actually do. Now I can't make them without it, and neither can anyone who's tried them that way.

Getting That Perfect Fondant Layer

The fondant should be thin enough that you can still feel the cherry shape through it, but thick enough to stay put while dipping. If you're struggling, slightly damp hands help the fondant glide smoothly over the cherry surface without sticking to your fingers.

Chocolate Temperature Matters

Too hot and your fondant will soften and slide off. Too cool and you'll get a thick, clumpy coating. Aim for chocolate that's warm enough to flow smoothly but not so hot that you can't comfortably put your finger in it. The coconut oil helps with this, giving you a wider temperature window to work with.

Storage and Serving Timeline

These actually get better with time as the cherry juice slowly softens the fondant into that liquid center we're all after. Keep them in a cool spot, not the refrigerator, or the chocolate might bloom and the texture won't develop properly. After that first day, they're perfect for about two weeks, assuming they last that long.

• Bring them to room temperature before serving for the best texture experience
• Package them in little candy cups if gifting, because the chocolate can scratch easily
• Make extra, because somehow these disappear twice as fast as you expect

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Every time I make these, I think about how something so simple—just sugar and fruit and chocolate—can feel like such a luxury. Maybe that's what my grandmother knew all along.

Recipe FAQs

→ How do I prevent fondant from slipping off the cherries?

Ensure cherries are thoroughly drained and completely dry before wrapping in fondant to help it adhere properly.

→ Can I use different types of chocolate for coating?

Yes, milk, dark, or white chocolate can be used depending on your preference for sweetness and flavor.

→ What is the purpose of chilling the fondant-covered cherries?

Chilling firms up the fondant layer, making it easier to dip into chocolate without deformation.

→ How does resting the finished cherries affect texture?

Allowing cherries to rest for 24 hours lets the fondant absorb cherry juice slightly, creating a soft, liquid center feel.

→ Can these treats be prepared ahead of time?

Yes, once coated and set, they can be stored for up to two weeks in an airtight container without losing quality.