Chocolate Covered Cherries Fondant (Printable)

Luscious cherries coated with smooth fondant and rich chocolate for a perfect bite-sized treat.

# What You Need:

→ Cherries

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

→ Fondant

02 - 2 cups powdered sugar, sifted
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons light corn syrup
05 - 1 tablespoon milk
06 - 1/2 teaspoon almond extract
07 - 1/4 teaspoon vanilla extract
08 - Pinch of salt

→ Chocolate Coating

09 - 8 ounces semisweet or dark chocolate, chopped or chocolate chips
10 - 1 tablespoon coconut oil or vegetable shortening, optional for smoother coating

# How To Cook:

01 - Drain maraschino cherries thoroughly and pat completely dry with paper towels to prevent fondant from slipping.
02 - Combine powdered sugar, butter, corn syrup, milk, almond extract, vanilla extract, and salt in medium bowl. Mix until smooth, pliable dough forms. Add more powdered sugar 1 tablespoon at time if too sticky. Wrap in plastic and refrigerate 15 minutes for easier handling.
03 - Divide fondant into 24 equal pieces. Flatten each piece into disk, then wrap evenly around each cherry, pinching to seal at stem. Place fondant-covered cherries on parchment-lined tray.
04 - Refrigerate fondant-covered cherries for at least 30 minutes or until firm.
05 - Melt chocolate and coconut oil if using in heatproof bowl over gently simmering water or microwave in short bursts, stirring until smooth.
06 - Hold each cherry by stem and dip into melted chocolate, allowing excess to drip off. Place on parchment-lined tray. Repeat with remaining cherries.
07 - Let chocolate set at room temperature or refrigerate briefly to speed setting. For liquid center effect, let finished cherries rest in airtight container at room temperature for 24 hours before serving.

# Expert Tips:

01 -
  • The fondant develops a liquid center over time, creating that surprise element everyone loves in gourmet chocolates
  • These look impressively professional but are actually quite forgiving once you understand the technique
02 -
  • Any moisture on the cherries will cause the fondant to slide off, so be absolutely thorough when drying them
  • The fondant seems too thick at first but after 24 hours the cherry juice works its way out and creates that liquid center everyone loves
03 -
  • Keep a damp paper towel nearby to wipe chocolate off your hands between dips
  • If the chocolate thickens while dipping, add another teaspoon of coconut oil and gently reheat

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