Chocolate-covered Cherries

Ingredients

• 40 maraschino cherries with stems – drained and patted dry
• 0.25 cups unsalted butter – softened
• 0.25 cups light corn syrup
• 4 cups powdered sugar – sifted
• 2 tablespoons cherry juice (from jar)
• 0.5 teaspoons almond extract
• 0.125 teaspoons fine salt
• 0.25 teaspoons invertase – optional
• 16 ounces dark chocolate (60–70%) – finely chopped

Instructions

1. Line 2 sheet pans with parchment. Drain the maraschino cherries in a sieve, reserving 2 tablespoons of the cherry juice. Spread the cherries on paper towels and pat very dry, then air-dry 15 minutes and chill 15 minutes to reduce surface moisture.
2. Make the fondant: In a medium bowl, beat the softened butter, corn syrup, almond extract, and salt until smooth, about 1 minute. Gradually beat in the powdered sugar until a stiff dough forms. Add the reserved cherry juice, a little at a time, until the fondant is pliable, soft, and not sticky.
3. If using invertase, knead it gently into the fondant just until evenly incorporated. Divide fondant into 40 portions (about 10–12 g each). Flatten a portion in your palm, place a dried cherry in the center, wrap to enclose, and pinch the seam at the base, leaving the stem exposed. Arrange on the prepared pans and chill until firm, 30–45 minutes.
4. Temper the chocolate: Place 12 ounces of the chopped dark chocolate in a dry heatproof bowl set over barely simmering water (do not let water touch the bowl). Melt, stirring, until 115°F, 3–5 minutes. Remove from heat; add the remaining 4 ounces chocolate and stir until melted and the temperature cools to 88–90°F.
5. Dip the cherries: Working with a few at a time, hold each wrapped cherry by the stem and dip into the tempered chocolate to coat. Let excess drip back into the bowl, scrape the bottom edge on the rim, and set on parchment. Stir the chocolate often and rewarm gently as needed to maintain 88–90°F.
6. Let the chocolate set at room temperature until firm and snappy, 15–20 minutes. For a liquid center, cure the candies in an airtight container at cool room temperature; with invertase, allow 3–7 days for liquefaction; without invertase, allow 7–14 days. Avoid refrigeration for best gloss; if your kitchen is warm, chill briefly only to set, then store cool and dry for up to 2 weeks.