Ingredients
Fondant
- 2 cups powdered sugar, sifted
- 2 Tbsps butter, soft
- 1 tsp almond extract
- 1 tsp amaretto syrup
- 1/2 Tbsp corn syrup
- 1-2 Tbsps rum (from cherry jar)
Coating
- 8 oz dark chocolate chips
- 8 oz semi-sweet chocolate chips
- 1 tsp coconut oil
Rum cherries
- 24 Fresh cherries, pitted
- Rum
Instructions
Soak cherries in a mason jar for 2 to 24 hours depending on how strong you want the rum (We typically do 3-5 hours)
Cream butter with wet ingredients and some powdered sugar. Work the rest of the powdered sugar in with a spoon or your hands until texture of warm play doh. Can add more cherry juices or powdered sugar to perfect the consistency. Cover and chill for at least 30 minutes.
Dry cherries to touch. After dough has chilled, pinch off about 2 tsps at a time. Roll into a ball and flatten into a thin disk (roughly 1/8” thick). Wrap disk of fondant around one cherry sealing cherry inside. Roll in palms gently to smooth it out. Repeat for all cherries placing them on a pan so they don’t touch. Chill covered cherries in freezer for 30 minutes.
Melt chocolate and coconut oil together. Dip the bottoms of the cherry balls, place on parchment on a pan, and chill for 5 mins in fridge. (Sometimes I’ll dip the bottoms of the cherries a second time to seal them thicker for when the juices start flowing and leaking out.) Then dip the whole cherry and place back on parchment and chill in fridge again.
Store them in a container at room temperature for about two weeks (depending on rum). During those two weeks the fondant will break down with the rum cherries and create a beautiful juicey layer that oozes out when you take that first bite. Over course…you could always eat them sooner and still be amazed.
Check your candies every few days to make sure liquid hasn’t leaked out. Eat any cordials that end up leaking so they don’t spread liquid over the rest ;)And finally…make more cordials because you won’t have many left by the time the two weeks are up!