Chocolate Covered Cherries Delight (Printable)

Whole cherries enveloped in smooth fondant and dipped in rich chocolate for a decadent bite.

# What You'll Need:

→ Cherries

01 - 30 maraschino cherries with stems, well-drained and patted dry

→ Fondant

02 - 3 cups powdered sugar
03 - 1/4 cup unsalted butter, softened
04 - 1 tablespoon light corn syrup
05 - 2 tablespoons milk
06 - 1/2 teaspoon almond extract
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

→ Chocolate Coating

09 - 12 oz semi-sweet or dark chocolate, chopped
10 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)

# How To Make It:

01 - Drain the maraschino cherries thoroughly and pat them completely dry with paper towels. Set aside.
02 - In a medium bowl, beat together the butter, corn syrup, milk, almond extract, vanilla extract, and salt until smooth. Gradually add powdered sugar, mixing until a smooth, pliable dough forms. If too sticky, add a little more sugar.
03 - Take about 1 teaspoon of fondant, flatten it in your palm, and wrap it evenly around each cherry, leaving the stem exposed. Roll gently to smooth. Place coated cherries on a parchment-lined tray.
04 - Refrigerate the fondant-wrapped cherries for at least 1 hour to firm up.
05 - In a heatproof bowl, melt chocolate (and coconut oil/shortening if using) over a double boiler or in 30-second bursts in the microwave, stirring until smooth.
06 - Hold each cherry by the stem and dip into the melted chocolate, letting excess drip off. Place on a parchment-lined tray.
07 - Allow chocolate to set at room temperature or refrigerate briefly.
08 - Store the finished cherries in an airtight container at room temperature for 1–2 weeks. The fondant will liquefy around the cherry, creating a syrupy center.

# Expert Tips:

01 -
  • These little beauties look like you spent hours at a fancy confectionery, but the actual hands on time is surprisingly manageable
  • The way the fondant transforms into liquid silk after a week of patience is basically kitchen alchemy that never gets old
02 -
  • Even one drop of cherry juice can cause your chocolate to seize into an unworkable mess, so dry those cherries thoroughly
  • The liquid center transformation requires patience at room temperature, not refrigeration, so plan accordingly
03 -
  • If your fondant feels too sticky, work in more powdered sugar a tablespoon at a time until it is smooth and manageable
  • Use a fork to gently lift the dipped cherries from the chocolate, letting the excess drip through the tines for the cleanest coating

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