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Double Chocolate-Covered Cherries

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cherry

Calories: 150
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 4g 20%
Cholesterol: 5mg; 2%
Sodium: 30mg; 1%
Total Carbohydrate: 21g; 7%
Dietary Fiber 0g 0% Sugars 20g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 0%; 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.

Comments + Recipe Twists

Pillsbury

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