Recipe: Chocolate Covered Cherries (repost)

I make them with a fondant made from powdered sugar and butter with flavorings and it is molded around them. I found this recipe on the site that calls for a fondant powder but they are dipped in it instead of having it formed around them.

Title: Recipe(tried): Chocolate Covered Cherries
Posted By: sues, KS
Date: Mon Nov 2nd 1998
In Reply to:
Board: Holiday Cooking and Baking at Recipelink.com When I make Chocolate Covered Cherries I soak the cherries in rum or brandy for a week or so. Here's the way I make them:

Maraschino cherries w/ stems attached, soaked in liquor of choice
Drain, spread on towel to dry some (I let mine dry while I temper the chocolate)
4 1/2 cups dry fondant (can be purchased at your local cake decorating/candy making store, or thru mail order sources)
6 TBS warm water

(For 90 cherries, use 3 1/3 c fondant and 4 1/2 Tbs water)

Mix the fondant and water until smooth, warm in double boiler over simmering water to 160F, cool to 150F dip cherries by the stem into the fondant, be sure to cover cherries completely, touch up any small holes in fondant. Set on waxed paper to harden. Dip in chocolate within 1 hour!! If the fondant gets too thick to dip, add a bit of water to correct the consistency, watch the temperature, it's important.

MILK OR DARK CHOCOLATE, TEMPERED OR CHOCOLATE FLAVORED COATING WAFERS

When the fondant is set dip cherries, again by the stem, into the chocolate, covering all the fondant. Let some of the chocolate drip off, then set on wax paper to let chocolate set.

After the chocolate covered cherries have hardened, lift each one up and check the bottom to make sure there are no real thin areas that can leak when the fondant liquefies. Take the back of a spoon and smear on a little chocolate if needed. Then put in paper candy cups.

Keep in a cool place. Plan on making them 2 weeks before serving.