Fondant For Chocolate Covered Cherries Recipes

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHOCOLATE-COVERED CHERRIES WITH MELTING FONDANT FILLING

Steps:

• Open and drain cherries. Spread on paper towel and let dry.
• In bowl of mixer combine first three fondant ingredients. Mix on medium speed until light and fluffy for about five minutes. Sift powdered sugar to get rid of lumps - this is a vital step. Add to mixture in mixer bowl and continue to beat until well incorporated. Pull out of mixing bowl and on powder sugar-dusted counter top, knead fondant for five minutes. Cut fondant in half and wrap each piece in plastic wrap, then place in refrigerator for at least 30 minutes to chill.
• With powder sugar covered hands, pinch off small amounts of fondant and cover a dried maraschino cherry with the fondant. Continue until all cherries are covered in fondant.
• Put chocolate candy coating in a microwave safe bowl. Place in microwave oven, microwave on high for 30 seconds, stir well. Microwave in 10-second intervals, stirring after each until chocolate is melted. Take cherries and dip one at a time using a fork. Make sure that the entire cherry and fondant is completely covered! If you leave holes, the fondant will leak out. Place on wax paper or parchment paper-covered cookie sheet. If desired, use sprinkles before chocolate hardens. Cool and let candy harden. Serve in individual candy cups, if desired.
• Store in a covered container with wax paper between the layers. You can store them individually in #4-sized cupcake/candy holders.
• PLEASE NOTE: Chocolate covered cherries need to set up for at least five days for the fondant to dissolve!

FONDANT FOR CHOCOLATE CHERRIES

Steps:

• Sift confectioners' sugar several times into a bowl to eliminate all lumps.
• Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners' sugar until thoroughly incorporated.
• Turn fondant out onto a work surface generously dusted with confectioners' sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.

CHOCOLATE-COVERED CHERRIES

Steps:

• In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

DOUBLE CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
• Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
• Stir in confectioner's sugar (mixture will seem dry).
• When most of the sugar is mixed in, turn out onto counter and knead until smooth.
• Divide into 24 pieces (about 2 tsp each) and shape into balls.
• Flatten each ball and mold around cherries, covering cherry completely (leaving stem out).
• Refrigerate at least an hour or until very cold and very firm.
• Line large cookie sheet with waxed paper.
• In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
• Place pan or bowl over hot water to keep dipping consistency.
• Holding stems (or use toothpicks if your cherries have no stems), dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
• Place on waxed papered cookie sheet to set.
• Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.

FONDANT-FILLED CANDIES

Steps:

• In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

CHOCOLATE COVERED CHERRIES

Steps:

• Combine all ingredients in a stand up mixer and mix until smooth. You will need to knock it down every so often. If you don't have a mixer, use your hands. This is a very stiff dough.
• Let stand 1 hour. Pinch of small amounts, flatten slightly and press around each cherry, sealing well. Place on waxed paper to dry. Let stand about 30 minutes, turn cherries over and dry another 30 minutes.
• Combine chocolate and paraffin in double boiler until melted and smooth. Dip balls into chocolate mixture. Place on waxed paper to harden.
• Keep cherries in a cool, dry place for 2 weeks before serving. Do not store in the refrigerator as this will discolor the chocolate coating.