Homemade Chocolate Covered Cherries
Fondant is a key ingredient in most chocolate covered cherries recipes. Fondant is made from sugar, water and corn syrup. You can make it at home, or buy ready-made fondant or powdered fondant mix in stores that specialize in cake decorating. If you make your own fondant, it will need to sit for 24 to 48 hours before using, so plan accordingly.
Also see How to make Cherry Cordials made with Kirschwasser liqueur. The liqueur softens the fondant and makes it more liquid, otherwise you need to use Invertase, which neither of these recipes do. They are basically fondant wrapped cherries covered in chocolate.
Molded Chocolate Covered Cherries with Liquid Center (uses a mold)
1 - 14-ounce bag of chocolate candy wafers - you can use milk or dark chocolate
2 - 12-ounce jars Maraschino cherries, drained, stem removed
1 cup basic fondant
Add 1 to 2 teaspoons of Maraschino cherry juice to basic fondant and stir well. Fondant should be a medium consistency and slowly drip off the spoon. If it's too thick, continue to add cherry juice until it becomes the consistency you prefer.
Pour chocolate candy wafers into the upper portion of the double-boiler pan; melt over medium-low heat; and gently stir until wafers are melted.
Using a teaspoon, fill each candy mold half-way with melted chocolate. Using a medium artist brush, paint the sides of each mold with the chocolate; making certain the inside of each candy mold is coated all the way to the top.
Place one Maraschino cherry in each mold. Add approximately 1/4-teaspoon of fondant to each cherry.
Pour approximately 1/4-teaspoon melted chocolate over the top of each cherry and using the bottom of the spoon, gently spread chocolate over the top to ensure that there is a seal over each candy mold.
Place cherries in the freezer for about 10 minutes.
Line a cookie sheet with wax paper. Remove cherries from the freezer and flip molds upside down on top of the wax paper. If the candy does not easily release from the molds, flex the molds a bit until the candy pops out.
Place each chocolate covered cherry into a paper candy cup or wrap individually in foil, and place into a gift box or airtight container.
Chocolate covered cherries should be stored at room temperature to retain the liquid center. If you refrigerate or freeze them, allow them to return to room temperature before eating them. Otherwise, the center will be more of a nougat consistency, which depending on your taste could be a good thing!
Makes 48 candy pieces
Fondant Wrapped Chocolate Covered Cherries (hand-dipped)
1 - 14-ounce bag of chocolate candy wafers - you can use milk or dark chocolate
2 - 12-ounce jars Maraschino cherries, drained, with stems
1 cup basic fondant, rolled
You need to work fast when working with fondant, so it's best to make this recipe in two or three batches.
Drain Maraschino cherries and pat dry with a clean paper towel. Arrange cherries on a cookie sheet lined with wax or parchment paper. If you are not able to locate cherries with stems, you can use toothpicks or plastic olive picks to dip the cherries in chocolate.
Pour chocolate candy wafers into the upper portion of the double-boiler pan; melt over medium-low heat; and gently stir until wafers are melted.
Roll one-half of the fondant onto a cutting board or marble slab. Knead the fondant and press it out until it is about 1/8-inch thick. Pull off a small piece of fondant and wrap it around the entire cherry, except for the stem. Try to maintain a consistency in the thickness of the fondant as you wrap it around the cherry.
Holding the cherry by the stem, dip into the melted chocolate. Gently roll it around until the entire cherry is covered. Work quickly; otherwise the heat from the chocolate will melt the fondant.
Place the dipped cherry onto a cookie sheet lined with wax paper. Once you have covered all the cherries, place the tray in the freezer and cool for 10 to 15 minutes. While your first batch of cherries is setting up, begin working on the second batch by repeating the steps above.
Makes 48 candy pieces
