Fondant For Chocolate Covered Cherries Recipes

FONDANT (FOR CHOCOLATE COVERED CHERRIES)

Steps:

• 1. Combine ingredients and stir until sugar dissolves; boil; cover and boil 3 minutes; uncover; wipe sides and cook until soft ball stage. Pour on platter rinsed in cold water. Cool until you can handle with hands. Knead until creamy, stiff and free from lumps. (It may appear to have sugared, continue to knead until smooth.)
• 2. Store in refrigerator for 24 hours. Drain maraschino cherries, place small balls of fondant inside cherries. (Cherries with fondant will dip better if placed in freezer for a short time.)
• 3. Melt dipping chocolate in double boiler along with the paraffin wax. Use fork to dip cherries in the chocolate, place on a waxed paper and cool until set.
• 4. NOTE: Fondant can also be flavored with maple, lemon, or orange flavorings; roll in a ball and dipped in chocolate for nuggets.

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.