- 1 (10 ounce) jar maraschino cherries (reserving 1/4 cup juice)
- 1/4 cup butter, softened
- 3 1/2 – 4 cups powdered sugar
- 16 ounces semisweet chocolate chips
- 2 teaspoons coconut oil or shortening
- 4 ounces white chocolate chips (optional)
- 4 ounces dark chocolate chips (optional)
- Lay the cherries out on paper towels. Dab them dry several times with paper towels and let them sit while you start the rest of the recipe.
- Using a stand mixer or a hand mixer, combine the butter, 3 cups powdered sugar, and 1/4 cup maraschino cherry juice.
- Add the last cup of powdered sugar 1/4 cup at a time until the mixture pulls away from the side and forms a soft ball. Refrigerate for 30 minutes.
- Roll in a little less than 1-inch balls and flatten with the palms of your hands. Add the cherry to the center, pulling up the fondant around the cherry.
- Roll it into a smooth ball and place on a parchment-covered rimmed baking sheet. Continue until all the fondant is rolled up around the cherries, placing them about 1 inch apart on the baking sheet. Freeze for 30 minutes uncovered.
- Melt the semisweet chocolate and coconut oil for dipping the cherries according to the instructions on the package of chocolate.
- Using a fork, carefully dip the cherries in the chocolate, gently sliding them off the fork using a table knife onto a parchment-covered sheet. Let them sit until the chocolate sets.
- If desired, melt white chocolate and drizzle over the cherries. For an over-the-top presentation, melt the dark chocolate and drizzle over the cherries too.
- Thoroughly dry the cherries so the fondant batter sticks to them.
- You can use stemmed maraschino cherries or maraschino cherries with the stems removed.
- Lightly dust your hands with powdered sugar when rolling the fondant around the cherries.
- Don’t skip the chilling periods as fondant is much easier to roll after being chilled, and the balls are easier to dunk in melted chocolate when frozen.
- Store the cherries in an airtight container at room temperature for up to 8 weeks.