• 100 Maraschino cherries
• 1 - 1 lb. bag of instant candy fondant
• 2 tsp. Almond extract
• 2-3 drops of invertase
• Tempered chocolate or summer coating

Thoroughly drain cherries and save juice. Add flavor and reserved cherry juice to instant candy fondant; mix to a still cookie dough consistency. Do not add invertase to fondant mixture until you are ready to start dipping cherries.* (Remember once the invertase has been added to the fondant, the sugar immediately begins to break down.) Place a piece of fondant about the size of a marble in your hand; flatten the fondant and place a well-drained cherry in the center of the fondant. Wrap the fondant around the cherry. Roll smooth with your hands and place on a parchment lined baking sheet. Dip cherries into tempered chocolate or confectionery coating within 1 hour of forming cherries. Have your chocolate ready for dipping and if possible have a helper.