This recipe..yes, is time consuming..So, if you want something quick..just buy them. But, they are worth the time. They taste awesome. The only thing I will do differently next time is to wrap the cherry thinly with the fondant and leave the stem on. Very, Very GOOD! I gave it four stars because the measurements were alittle off.

My family loves these. They are a little time consuming but well worth it. I make them every year at christmas.

I did not have a problem with the mess. I did half the fondant recipe but I used a small cookie scoop to portion the fondant and halved that, one scoop=2 cherries. I put powdered sugar on my counter and my hands to prevent sticking. I also used milk chocolate cand coating mixed with semi-sweet choc. chips to coat. I did freeze the cherries before and after wraping. They turned out great, not to sweet and the coating turned liquid within the chocolate just as it said it would! Perfect!

5-star taste, 4-star rating because of excess fondant quantity. Scaled to 16 servings to = one 10 ounce bottle of stemmed cherries. 4 ounces of confectioners sugar = 1 cup. Also, easy to do chocolate in microwave on 30 second bursts--no need for double boiler. You will need WAY more chocolate than recipe calls for.

Living in Saudi Arabia you can’t find chocolate covered cherries so when my father was visiting – I tried making these. They are time consuming and you need to allow at least a week to allow them to age but so worth the effort! Here are my best pointers: 1) drain and blot dry the cherries, then freeze them on cookie sheets. 2) Divide the fondant into four equal pieces and then after lightly dusting it, roll it onto an arm’s length piece of wax paper that you will fold in half. Then turn the fondant over and dust it on the other side so that it won’t stick and place between the two sheets of waxed paper. Stack the layers in the fridge. 3) Take out 10 – 20 cherries from the freezer and use a 2” biscuit cutter to get the right amount of fondant. MAKE SURE THE CHERRY IS SEALED WELL and then freeze the fondant rolled cherries overnight. 4) When you are ready to dip them, take them out 10 – 20 at a time use a good quality semi sweet chocolate. (Candy dipping tools makes it easier although I've used chopsticks before I had those...) Place in the freezer for 15 minutes and then paint the bottom with chocolate again to seal in the fondant. You might need to “repair” other places that were not covered by the chocolate to keep the cherries from oozing. I then allow them to freeze overnight and then place them on the counter under saran for 1 week after giving my family the “don’t you dare touch them” look. I will redip them after the week to make them look fresh.

Time consuming work, but you won't be disappointed. They look like what you buy in the store, but more yummy!

Very good and easy to do!

INCREDIBLE! I followed the instructions exactly (although I needed extra chocolate for dipping) and then froze the leftover fondant for the next time I crave this treat. My brother-in-law is a trained chef and he was even impressed!

This is the best! I have made about 8 dozen cherries this year off one recipe of this fondant! I agree with the other reviewers that spraying your hands with cooking spray helps tremendously! I use the butter flavor...it adds more to the recipe I think! Also it's easy to make a jar and freeze them until your ready to dip. I hope you and your family enjoys this recipe as much as my family does! Merry Christmas!

I really really really wanted to love these. I was excited about making my Mother chocolate covered cherries for part of her Christmas present, they are her favorite. Perhaps I can try these again and tweak them a bit, I think perhaps if I got less fondant on the cherries they would turn out better. I have had mine sitting for two weeks and they are nice and gooey in the very center only, it was just hard to get less fondant on the cherries. And it took a LOT more chocolate to coat than the recipe calls for, I might try again. They turned out very pretty.