Chocolate Covered Cherries (Print Version)
# Ingredients:
→ Butter and Syrup
01 -
4 tablespoons unsalted butter (1/2 stick)
02 -
2 tablespoons maraschino cherry syrup from 1 (13.5-ounce) jar
→ Cherries
03 -
1 (13.5-ounce) jar stem-on maraschino cherries in syrup
→ Fondant
04 -
2 1/2 cups powdered sugar
05 -
1/2 teaspoon almond extract
→ Finishing
06 -
Cooking spray
07 -
12 ounces chocolate or chocolate chips (any type except unsweetened)
08 -
1/4 teaspoon kosher salt
# Instructions:
01 -
Place unsalted butter in a medium bowl and let soften at room temperature. Meanwhile, remove 2 tablespoons of syrup from the jar of maraschino cherries. Drain cherries and pat dry thoroughly with paper towels on a lined baking sheet.
02 -
To the softened butter and cherry syrup, add powdered sugar and almond extract. Fold and mix with a rubber spatula until a thick paste forms that holds its shape. Refrigerate until firm, about 40 minutes. Prepare wax or parchment paper squares and coat a separate baking sheet with cooking spray.
03 -
Spray hands with cooking spray to prevent sticking. Working quickly, scoop 1 teaspoon of fondant, roll into a ball, flatten into a 2-inch oval on paper. Place one cherry in the center, fold fondant over it using the paper to mold and cover completely. Place wrapped cherry on baking sheet. Repeat for all cherries, refrigerating fondant if it becomes too soft and changing paper squares if sticky. Chill wrapped cherries for 20 minutes until set.
04 -
Coarsely chop chocolate if needed. In a dry microwave-safe bowl, combine chocolate with kosher salt. Microwave in 30-second intervals, stirring each time, until mostly melted (approximately 90 seconds). Stir to melt remaining pieces thoroughly.
05 -
Remove chilled wrapped cherries. Holding by the stem, dip each cherry in melted chocolate, spooning additional chocolate over the stem end until fully coated. Allow excess chocolate to drip off, then place on baking sheet. Refrigerate until chocolate is set, about 20 minutes.
# Notes:
01 -
Store finished chocolate-covered cherries in an airtight container in the refrigerator for up to one week; do not freeze.