How to make chocolate covered cherries

These rich and fruit-filled chocolates are a favorite during the holidays.. When you make them in your own kitchen, they taste even better, because they are HOMEMADE!

You will need...

  • 100 Maraschino cherries
  • 1 - 1lb. bag of instant candy fondant
  • 2 tsp. almond extract
  • 2-3 drops of invertase
  • Tempered chocolate or confectionery coating.
1. Thoroughly drain cherries and save juice. Add flavor and reserved cherry juice to instant candy fondant; mix to a stiff 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.)
2. 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.
3. Dip cherries into tempered chocolate or confectionery coating within 1 hour of forming cherries.

*Hint: Have your chocolate ready for dipping, and to make the project run smoothly - find a friend to help!

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