Ingredients and Supplies
- 2 pounds of candy coating or tempered chocolate
- 60 maraschino cherries
- 1 pound dry fondant
- candy mold
- squeeze bottle
- 2-3 drops invertase
Mix fondant according to package directions. Knead invertase into fondant. Melt candy coating or melt and temper chocolate. Pour melted candy coating into a squeeze bottle. Line the mold. Line the mold with a brush if using real chocolate. Place a maraschino cherry into each lined cavity. Put a small amount of the fondant around the cherry. With melted chocolate in squeeze bottle, squeeze candy over filling, starting at the outer edge of cavity to insure sealing. For real chocolate, spoon over the top with melted chocolate to seal. Place in freezer. When the mold is cloudy and the candy feels cold, invert the mold and the candy will drop from the mold.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.