Chocolate covered cherries, with an easy fondant center, is what I’m sharing today for you to make for your Valentine. No kidding, these are easier than you think.
This is a classic and is so much fun to make. Beautiful, too. Here’s detailed instructions:
Chocolate covered cherries
1 jar l0 oz., maraschino cherries with stems
Drain cherries very well for several hours. After draining in a colander, I lay them out on paper towels. They must be absolutely dry for fondant to adhere.
Not a true fondant, but an easy one. You’ll have fondant leftover. Freeze fondant up to a month.
3 tablespoons butter, softened
3 tablespoons light corn syrup
2 cups powdered sugar
12 oz or so melted chocolate
Mix butter and syrup, then mix in powdered sugar. It will look a bit dry but will come together as you knead it smooth. If too soft to handle, chill for 15 minutes. (Mixture can also be made a week ahead and brought to room temperature). Shape l/2 to l teaspoon mixture around each cherry, fitting the fondant closely to the cherry, enclosing the base of the stem as well. Roll in your palms to smooth fondant.
Place on baking sheet and chill until firm. This is necessary for the chocolate to adhere. Melt chocolate. Let cool a bit – chocolate will be still be warm and very liquid. Dip cherry into chocolate. Seal completely or juice could leak out. Place on sprayed baking sheet. Chill until firm.
To store: Store in tightly covered container in frig. Bring to room temperature before eating.