• 1 pound chocolate
• 40 maraschino cherries
• 1 pound dry fondant
• dipping tool, swirl
• parchment paper
• 2-3 drops invertase

Make fondant according to package directions. Knead invertase into fondant. Form fondant around a maraschino cherry. Let set until fondant crusts. Melt candy coating or melt and temper chocolate. Drop fondant-covered cherry into chocolate. Lift out with candy dipper. Let excess chocolate drip back into pan. Drop cherry onto parchment paper or silicone pad.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.