Double Chocolate-Covered Cherries

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

Cherries

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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.

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.