Double Chocolate Covered Cherries

Recipe by Karen..
READY IN: 35mins
YIELD: 24 candies




  • Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
  • Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
  • Stir in confectioner's sugar (mixture will seem dry).
  • When most of the sugar is mixed in, turn out onto counter and knead until smooth.
  • Divide into 24 pieces (about 2 tsp each) and shape into balls.
  • Flatten each ball and mold around cherries, covering cherry completely (leaving stem out).
  • Refrigerate at least an hour or until very cold and very firm.
  • Line large cookie sheet with waxed paper.
  • In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
  • Place pan or bowl over hot water to keep dipping consistency.
  • Holding stems (or use toothpicks if your cherries have no stems), dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
  • Place on waxed papered cookie sheet to set.
  • Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.