For best results, use high-quality butter and fresh corn syrup. Ensure the butter is properly softened; it should yield easily to gentle pressure but not be melted. If you find the fondant too sweet, a tiny pinch more salt can help balance the flavor. Experiment with flavor extracts such as vanilla, almond, or peppermint for a unique twist. Add a few drops during the mixing stage. The chilling time is crucial for achieving the right consistency. Do not skip this step. Store the finished chocolate cherries in a cool, dry place to prevent the fondant from becoming too soft or melting.
Fondant for Chocolate Cherries
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME45 mins
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SERVING40 People
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VIEWS9
Embark on a delightful journey of flavor with this exquisitely smooth fondant, the perfect heart for your homemade chocolate cherries. Encased in a decadent chocolate shell, this fondant transforms into a luscious liquid center, a testament to patience and precision. The secret? An impeccably sifted confectioners' sugar, ensuring a melt-in-your-mouth experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol2 mg
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Saturated Fat1 g
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Sodium22 mg
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Sugar7 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Begin by sifting the confectioners' sugar at least twice through a fine-mesh sieve into a mixing bowl. This crucial step guarantees a lump-free, silky smooth fondant. (Prep time: 5 minutes)
02
Step
5 mins
In a separate bowl, using an electric mixer, beat the softened butter, light corn syrup, and fine sea salt together on medium speed until the mixture is light and fluffy. This should take approximately 5 minutes.
03
Step
5 mins
Gradually add the sifted confectioners' sugar to the butter mixture, beating on low speed until thoroughly incorporated. Be patient and ensure there are no pockets of dry sugar. (Mixing time: 3-5 minutes)
04
Step
5 mins
Turn the fondant out onto a clean work surface generously dusted with confectioners' sugar. Knead the fondant until it forms a smooth, pliable dough, about 5 minutes. If the fondant is too sticky, add a little more confectioners' sugar.
05
Step
2 mins
Divide the fondant dough in half. Wrap each portion tightly in plastic wrap to prevent drying. (Wrap time: 2 minutes)
06
Step
30 mins
Refrigerate the wrapped fondant for a minimum of 30 minutes to allow it to firm up and become easier to work with. (Chill time: 30+ minutes)
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Esther Hoppe
Jun 29, 2025The instructions were so clear and easy to follow. My first time making fondant, and it turned out perfectly!
Rick Krajcik
Jun 20, 2025I added a touch of almond extract, and it was divine! My chocolate cherries were a huge hit.
Gladys Padberg
Jun 19, 2025This fondant recipe is a game-changer! The tip about sifting the sugar multiple times made all the difference in the texture.
Antonetta Lesch
Jun 17, 2025I found that chilling the fondant overnight made it even easier to work with. Highly recommend this recipe!