Chocolate-Covered Cherries with Melting Fondant Filling
Chocolate Covered Cherries in a homemade fondant. Easy and delicious!
3 to 4 jars of Maraschino Cherries with stems, drained and dried
3 tablespoons butter, softened
3 tablespoons light Corn syrup
1/4 teaspoon salt
2 cups powdered sugar, sifted
1/2 teaspoons almond extract
Wilton or Merckel's chocolate coating
Open and drain cherries. Spread on paper towel and let dry.
In bowl of mixer combine first three fondant ingredients. Mix on medium speed until light and fluffy for about five minutes. Sift powdered sugar to get rid of lumps - this is a vital step. Add to mixture in mixer bowl and continue to beat until well incorporated.
Pull out of mixing bowl and on powder sugar-dusted counter top, knead fondant for five minutes.
Cut fondant in half and wrap each piece in plastic wrap, then place in refrigerator for at least 30 minutes to chill.
With powder sugar covered hands, pinch off small amounts of fondant and cover a dried maraschino cherry with the fondant. Continue until all cherries are covered in fondant.
Put chocolate candy coating in a microwave safe bowl. Place in microwave oven, microwave on high for 30 seconds, stir well. Microwave in 10-second intervals, stirring after each until chocolate is melted.
Take cherries and dip one at a time using a fork. Make sure that the entire cherry and fondant is completely covered! If you leave holes, the fondant will leak out.
Place on wax paper or parchment paper-covered cookie sheet.
Cool and let candy harden.
Store in a covered container with wax paper between the layers. You can store them individually in #4-sized cupcake/candy holders.
PLEASE NOTE: Chocolate covered cherries need to set up for at least five days for the fondant to dissolve.
Recipe courtesy of Cammy, who adds: "I have been making chocolate covered cherries for the last 20+ years. This is my "go to" recipe for making the fondant.
You can also use the fondant for other chocolate recipes adding alcohol based oils. Put two drops in the fondant while still in the mixing bowl. Round into balls about 1 tablespoons each and using a fork dip into the chocolate. I have used Kaluha and Amaretto flavored oils and they were marvelous. Also good with peppermint..flatten and make into patties.
DO NOT USE WATER in or near the chocolates. Even one drop in the chocolate will cause it to seize."
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