• 1 pound chocolate
• 40 maraschino cherries
• 1 pound dry fondant
• parchment paper or silicone mat
• 2-3 drops invertase

Mix 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. Hold onto the stem of the cherry and dip the fondant-covered cherry into the chocolate. Let excess chocolate drip back into pan. Place cherry onto parchment paper or silicone mat.

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