Will make again! These were a Christmas tradition at my house growing up so it was fun to try to make some. Not hard, but is an act of love and takes some time so skip if your in a hurry. I followed recipe exactly with one exception. I marinated half of the cherries in amaretto. These marinated cherries seemed to be easier to work with then the plain ones. I agree with others that there is way too much fondant and to try to use it all would result in candy the size of goofballs or larger. You can cut this in half and still have plenty. I regulated size of fondant by using the large size of my Mellon ball scoop. I rolled this in a ball and flattened with a glass. I then used my small pastry roller to flatten out more. I wrapped this around cherry and pinched off sides then smoothed out. It gave a very nice, even coating around the cherries. I froze these for about an hour and took out in groups of ten and quickly dipped with a toothpick leaving top open like a buckeye ball (I used only two toothpicks for entire batch). I then went back and covered tops. This worked well because if I put toothpick in too deep and juice started coming out top it did not mix in with chocolate and ruin it. After they cooled in refrigerator for ten min I resealed the bottoms. Used 2x chocolate recommended and melted with wax instead of shortening as my family has done for years for a better set on chocolate. Fondant is nice and liquid after 2 days. Getting rave reviews.
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Will make again! These were a Christmas tradition at my house growing up so it was fun to try...