- 1 jar(s) maraschino cherries (reserving 1/4 cup juice)
- 1/4 c butter softened
- 3 1/2 c powdered sugar
- 16 oz semisweet chocolate chips
- 2 tsp coconut oil or shortening
- 4 oz white chocolate chips (optional)
- 4 oz dark chocolate chips (optional)
1Lay the cherries out on paper towels. Dab them dry several times with paper towels and let them sit will you start the rest of the recipe.
2Using 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.
3Roll 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.
4Melt 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.
5If 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.