Chocolate Covered Cherries (Printable)

Whole cherries wrapped in creamy fondant and coated in rich chocolate for a delightful bite-sized treat.

# 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 Suggestions:

01 -
  • The fondant transforms into a luxurious liquid center after just two weeks of patience
  • These homemade versions taste infinitely better than anything store bought
02 -
  • Any residual moisture on the cherries will cause your chocolate to seize, so dry them obsessively
  • The liquid center only develops with patience at room temperature, never in the refrigerator
03 -
  • Invest in a chocolate thermometer if you plan to make these regularly, as tempering creates that professional snap and shine
  • Work quickly during the dipping stage once the cherries come out of the refrigerator to prevent condensation from forming

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