Homemade Chocolate Covered Cherries (Print version)

Juicy maraschino cherries wrapped in soft cherry fondant and dipped in glossy chocolate for a classic homemade candy.

# Ingredients:

For the cherries and fondant

01 - 24 stemmed maraschino cherries, plus 2 tablespoons cherry syrup from the jar
02 - 3 tablespoons (42 g) unsalted butter, softened
03 - 1 tablespoon light corn syrup
04 - 1/2 teaspoon almond extract
05 - 1/8 teaspoon fine salt
06 - 2 cups (240 g) powdered sugar, plus more if needed
07 - 1/8 teaspoon invertase, optional for a softer cordial center

For the chocolate coating

08 - 12 oz (340 g) semisweet or dark chocolate, chopped
09 - 2 teaspoons coconut oil or vegetable shortening

# Instructions:

01 - Set aside 2 tablespoons cherry syrup. Drain the cherries, then spread them on paper towels and pat very dry, including around the stems.
02 - In a medium bowl, beat the softened butter, corn syrup, cherry syrup, almond extract, and salt until smooth. Stir in the powdered sugar until a thick, moldable dough forms. Mix in invertase now if using.
03 - Cover and refrigerate the fondant for 30-40 minutes, until firm enough to roll without sticking heavily to your hands.
04 - Scoop about 1 teaspoon fondant for each cherry. Flatten it, place a dry cherry in the center, and pinch the fondant around the cherry while leaving the stem exposed. Place on a parchment-lined tray.
05 - Chill the wrapped cherries for 20-30 minutes, until the fondant is firm and easy to handle.
06 - Melt the chocolate with coconut oil in short microwave bursts or over a double boiler, stirring until smooth. Keep the bowl dry so the chocolate does not seize.
07 - Hold each cherry by the stem and dip it fully into the chocolate. Spoon chocolate over any bare spots, let the excess drip off, then set on parchment. Chill for 20 minutes, until firm.
08 - Transfer the candies to an airtight container. Refrigerate at least 24 hours for a softer center, or 3-7 days if using invertase for a cordial-style filling.

# Good to know:

01 - Makes about 24 candies.
02 - Best made at least 1 day ahead.
03 - Use stemmed cherries for easiest dipping.

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