I have made chocolate covered cherries before completely from scratch, using my grandmothers recipe, but they just took forever! They had to cure for 2 weeks in the refrigerator before they were ready. They are wonderful, but so time consuming.

I saw in the cake aisle of the cake store that there is a kind of fondant that is used for chocolate covered cherries. My question is, does anyone know if I used the fondant for the insides, would they still need to cure for 2 weeks?

TIA!

I'm not really sure about the kind at the store, I never even knew they made it, but I can tell you when I make mine they also take about 2 weeks to set up. I know I've gotten away with only letting them set up about a week but 2 weeks makes them oh so much better. Does the store fondant have instructions for setting up? I'm sorry I couldn't be much more help. Maybe someone else could come along and give you the answer you need.

buy the powdered fondant in the bag at your local cake/candy supply store....mix 10 parts fondant to 2 parts cherry juice....fill your shells (cherry mold) half full and drop in drained cherry (cut in half if too large) cover with chocolate completely to edge of mold and chill. Easier than waiting two weeks.

I don't have an answer but I would love the recipe on how to make these. Would either of you mind PM me the recipe I would love to make these for my father. Thanks!

tthardy78-- I'll have to find my recipe for you tomorrow and I'll PM it to you! It's such a pain in the butt, but they are SO worth it in the end! I guess since I cant get away with letting them cure for 2 weeks, I'll just have to keep doing them from scratch if I want whole cherries!!


Thanks everyone for the replies!!

tthardy, the way that I make them is wrap each towel dried cherry in rolled fondant (and good god not the wilton) and then dip that in chocolate. they need to sit one week (out of the refrigerator) and then they are good to eat. You do have to make sure that there are no holes in the chocolate however (those pesky bottoms) or it will leak out.

tthardy, the way that I make them is wrap each towel dried cherry in rolled fondant (and good god not the wilton) and then dip that in chocolate. they need to sit one week (out of the refrigerator) and then they are good to eat. You do have to make sure that there are no holes in the chocolate however (those pesky bottoms) or it will leak out.

http://www.countrykitchensa.com/ckideas/ckIdea.aspx?Occ1Id=&ideaId=173&idea=447&occasion=General%20Candy%20Instructions

Country Kitchen has directions for dipped cherries and molded cherry cordials. They don't say how long they have to set.

Thank you KoryAK!