Equipment Needed
- Baking sheet
- Parchment paper or wax paper
- Small bowls (for fondant and chocolate)
- Fork or dipping tools
- Toothpicks (optional, for swirling)
- Measuring cups and spoons
- Fine-mesh sieve (for sifting sugar)
Step-by-Step Instructions
Start by preparing your cherries. Drain the jar over a bowl, saving that precious cherry juice. Place the cherries on a stack of paper towels and gently pat them dry. This is the single most important step. I learned this the hard way—if there’s any moisture on the cherries, it will seep into the fondant and make it sticky and impossible to work with. Let them air-dry for at least 30 minutes, even giving them a little roll on a fresh towel halfway through. You want them as dry as possible. Line a baking sheet with parchment paper.
Now, make the fondant. In a medium bowl, combine the sifted powdered sugar and softened butter. Use a hand mixer or a sturdy spoon to mix until it looks like coarse sand. In a small separate bowl, whisk together the 3 tablespoons of corn syrup, 2 tablespoons of the reserved cherry juice, and 1 tablespoon of water. Gradually add this liquid to the sugar-butter mixture, stirring until it forms a thick, pliable dough. It should be smooth and not sticky. If it’s too dry, add a few more drops of cherry juice. If it’s sticky, add a tiny bit more powdered sugar. Take a small amount of fondant (about ¾ teaspoon) and flatten it in your palm. Place a well-dried cherry in the center and wrap the fondant around it, sealing it completely and rolling it into a smooth ball. The stem should peek out the top. Place the ball on the prepared baking sheet. Repeat with all cherries. Once done, place the entire baking sheet in the freezer for at least 30 minutes. This firms up the fondant, making the dipping process infinitely easier.(See the next page below to continue…)