Chocolate Covered Cherries

Maggie Conlon
Maggie Conlon @WarsawNan
Orlando, FL

Yes, these beauties take some time to make, but they're SO worth the time and effort. Invertase is an essential ingredient in the fondant; without it you won't get that yummy, liquidy juiciness between the cherry and the chocolate coating.

Chocolate Covered Cherries

Yes, these beauties take some time to make, but they're SO worth the time and effort. Invertase is an essential ingredient in the fondant; without it you won't get that yummy, liquidy juiciness between the cherry and the chocolate coating.

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Ingredients

  1. fondant
  2. 2 1/2 cupconfectioners sugar
  3. 1/4 cupbutter, softened
  4. 1 tbspmilk
  5. 1/2 tspalmond extract
  6. 1/4 tspinvertase
  7. additional ingredients
  8. 2 (8 ounce)jars of maraschino cherries, with stems
  9. 1 cupcherry flavored brandy
  10. 1 cupsemi-sweet chocolate chips
  11. 1 cupwhite chocolate chips
  12. 2 tbspCrisco
  13. optional garnishes
  14. 1mini M&Ms candies
  15. 1finely chopped pecans
  16. 1candy sprinkles
  17. 1Heath bar chips

Cooking Instructions

  1. 1

    Drain the 2 jars of cherries (save the liquid--it's good in cola drinks!). Split the brandy between the 2 jars of cherries. If cherries aren't completely covered by the brandy, add some of the reserved cherry liquid to cover. Replace the jar lids and refrigerate for 2 days.

  2. 2

    In a small mixing bowl (from electric stand mixer) combine the fondant ingredients and mix well. Knead until smooth and form into a large ball. Wrap in plastic wrap and refrigerate.

  3. 3

    Drain the 2 jars of cherries (save the liquid--it's now even BETTER in cola drinks! LOL). Lay cherries on paper towels.

  4. 4

    Roll chilled fondant into 1-inch balls and flatten each into a 2-inch circle. Wrap around cherries to completely cover and smoosh tightly around the lowest part of the cherry stem. You want the cherries to be completely sealed by the fondant, kind of "air tight".

  5. 5

    Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.

  6. 6

    Place the semi-sweet chocolate chips and the white chocolate chips in 2 separate coffe mugs. Add 1 tablespoon Crisco shortening to each. (It's best to just work with one of the cups of chips at a time from this point on, dipping half your cherries in the dark chocolate before melting the white chocolate for dipping the other half of your cherries.)

  7. 7

    Microwave chocolate chips for 1 minute. Stir. If not completely melted, continue microwaving ONLY in 5-second intervals, just until melted.

  8. 8

    Holding on to stem, dip cherries into chocolate, allow excess to drip back into the cup of chocolate, and roll (if desired) in any of the additional decorating ingredients. Set on waxed paper to harden.

  9. 9

    Store in a covered container. Refrigerate 1-2 weeks before serving so that the fondant (specifically, the invertase) somewhat liquifies the cherry.

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Maggie Conlon
Maggie Conlon @WarsawNan
on
Orlando, FL
My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.
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