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Chocolate Covered Cherries

Reviewed: Dec. 18, 2009
This is a wonderful recipe. Some of my tips would be...I only used 2 jars of cherries, so I did about 2/3s of the recipe. I could have used a little more fondant. I had about 1 doz cherries left without fondant. 2 jars equals about 100 cherries. The chocolate is way off. I used about 5-6 cups of chocolate. I slightly dried the cherries on a paper towel and I did soak in a rum overnight, too. I didn't have any trouble with the fondant sticking to my fingers, but rubbed butter on them ever couple cherries. My cherries didn't have stems, so I froze them with toothpicks in them. I found it easy to take a few cherries wrapped in fondant out of the freezer at a time, like other people had said. I used the toothpick to dip them in the chocolate, shook off the excess chocolate by tapping toothpick on side of bowl. When I set down on the wax paper, I slid the toothpick off. Then I dipped the toothpick back in chocolate and smoothed it over the hole it left in the top. It made a fancy swirl that really impressed my kids!! My 4 year old loved licking the chocolate off all the toothpicks when I was done! I went back after a couple days and checked the bottoms for leaks. I only had a few. I just swirled a little more chocolate on and set to dry! These are perfect!! I can't wait to give as gifts!
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