Double Chocolate-Covered Cherries

Enjoy these delicious cherry candies covered with chocolate fondant - perfect for dessert.

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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 8
  • servings 24
 

Ingredients

Cherries

1
jar (10 oz) maraschino cherries with stems (about 24)

Chocolate Fondant

3
tablespoons butter, softened
2
tablespoons light corn syrup
1
oz unsweetened chocolate, melted
2
teaspoons half-and-half or milk
2
cups powdered sugar

Coating

1
bag (12 oz) white vanilla baking chips
1
tablespoon shortening

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place cherries on several paper towels; gently press out excess moisture. Let stand at least 1 hour to drain.
  • 2 Meanwhile, in medium bowl, beat butter, corn syrup, chocolate and half-and-half with electric mixer on medium speed until smooth. Stir in powdered sugar. Mixture will seem dry and crumbly. Turn fondant out onto work surface; knead until smooth. Divide fondant into 24 pieces. Shape each piece into ball. Flatten each ball slightly; mold around drained cherry, covering cherry completely. Refrigerate at least 1 hour or until very cold and firm.
  • 3 Line large cookie sheet with waxed paper. In 1-quart saucepan over low heat, melt vanilla chips and shortening, stirring constantly until smooth. Place over pan of hot water to maintain dipping consistency. Holding stems, dip fondant-covered cherries into melted chips; draw bottoms of cherries lightly over edge of pan to remove excess coating. Place on paper-lined cookie sheet to set. Place cherries in small paper cups, if desired. Store in tightly covered container. Centers will soften slightly in 10 to 14 days.
  • 1 Place cherries on several paper towels; gently press out excess moisture. Let stand at least 1 hour to drain.
  • 2 Meanwhile, in medium bowl, beat butter, corn syrup, chocolate and half-and-half with electric mixer on medium speed until smooth. Stir in powdered sugar. Mixture will seem dry and crumbly. Turn fondant out onto work surface; knead until smooth. Divide fondant into 24 pieces. Shape each piece into ball. Flatten each ball slightly; mold around drained cherry, covering cherry completely. Refrigerate at least 1 hour or until very cold and firm.
  • 3 Line large cookie sheet with waxed paper. In 1-quart saucepan over low heat, melt vanilla chips and shortening, stirring constantly until smooth. Place over pan of hot water to maintain dipping consistency. Holding stems, dip fondant-covered cherries into melted chips; draw bottoms of cherries lightly over edge of pan to remove excess coating. Place on paper-lined cookie sheet to set. Place cherries in small paper cups, if desired. Store in tightly covered container. Centers will soften slightly in 10 to 14 days.

EXPERT TIPS

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Expert Tips

For cherries without stems, insert toothpicks; dip as directed.

Any leftover vanilla coating can be tinted pale pink using small amount of red food color; drizzle over covered cherries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cherry
Calories
150
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
5mg
5%;
Sodium
30mg
30%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
20g
20%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.