These cherries are delicious and impressive, but also time-consuming, so make sure you leave enough time for all of the rests between steps. Also note that the final product needs to sit for a week to allow the fondant filling to liquefy. If you do take the time with this recipe, your hard work will be rewarded with beautiful, professional candies.
For illustrated instructions, check out Making Perfect Chocolate-Covered Cherries.
Ingredients:
- 1.5 lbs maraschino cherries in the jar (about 2 cups drained cherries)
- 1/4 cup softened butter
- 1 tbsp light corn syrup
- 3 cups powdered sugar
- 3 pounds dark chocolate, finely chopped
Preparation:
1. Drain the cherries, reserving the liquid for later. Place the cherries on a cooling rack that has been set over a cookie sheet or waxed paper. Allow the cherries to dry overnight.
2. In a large mixing bowl, beat butter, corn syrup, and 2 tablespoons reserved cherry liquid until it is smooth and velvety. Turn the mixer to low and slowly sift in powdered sugar, scraping down the bowl as necessary. Mix until well incorporated. If mixture is too sticky, add a bit more powdered sugar, and if it is too stiff, add a bit more cherry juice. You should end up with a pale pink mixture the consistency of slightly soft butter. This is your fondant filling.
3. Scoop up an almond-sized ball of fondant with a spoon, and roll it in your hands to get a rough ball. Flatten the ball between your palms, and place a dried cherry in the center of the fondant. Bring together the outer edges and pinch to seal the fondant over the cherry, making sure it is covered completely. Repeat with remaining cherries and fondant.
4. Place your fondant-covered cherries in the refrigerator for 30 minutes to firm up.
5. Temper the chocolate, and prepare a place in your kitchen to dip the cherries. Line a cookie sheet with foil or waxed paper.
6. Dip the cherries in the chocolate, using two forks or a candy dipping fork. Drag the cherry over the lip of the bowl to remove excess chocolate, and carefully place on the prepared cookie sheet. Repeat with remaining fondant balls, and place in the refrigerator to firm up for 30 minutes.
7. Dip the cherries in chocolate again, following the same method as above. This second dipping is necessary to produce a solid outer shell that will prevent the liquid filling from escaping.
8. Refrigerate until firm, about 30 minutes. Then place the cherries in an airtight container and store in the refrigerator for at least a week. At the end of this time, the center should be liquid and you have gourmet homemade chocolate-covered cherries! If you can't wait a week, they are also good freshly made, albeit with a firmer center.
Variation: These cherries are great for the entire family. If you would like a more grown-up version, add 1-2 tsp cherry liqueur, depending on taste, in with the cherry liquid when you are beating the fondant.
