There’s something irresistibly charming about homemade fondant creams. When I first tried making these delectable little tart cherry fondant creams, I was amazed at how such simple ingredients could transform into something so luxurious. The perfect balance of sweet, creamy fondant with the bright, tart punch of cherries creates a treat that’s far more sophisticated than store-bought versions.
I’ve spent years perfecting this recipe, and today I’m sharing all my secrets for creating these elegant little confections that make perfect gifts or special treats for yourself. Whether you’re an experienced candy maker or a complete beginner, I’ll guide you through each step to ensure your success.
What Makes These Cherry Fondant Creams Special
These aren’t your ordinary fondant creams. The addition of real tart cherry juice and bits of dried cherries elevates these sweet treats to something truly special. Here’s what makes them stand out:
- Real Cherry Flavor: No artificial flavorings here—just the natural, vibrant taste of tart cherries
- Perfect Texture: A smooth, melt-in-your-mouth consistency with occasional pops of chewy dried cherry
- Beautiful Color: Naturally pink from the cherry juice, with no food coloring required
- Customizable: Can be made with different coatings and variations to suit any preference
- Homemade Quality: Free from preservatives and artificial ingredients found in commercial versions
Ingredients You’ll Need
For the fondant centers, you’ll need quality ingredients to achieve that perfect balance of flavors and textures:
| Ingredient | Amount | Notes |
|---|---|---|
| Powdered sugar | 4 cups (500g) | Sifted to remove lumps |
| Sweetened condensed milk | 1/3 cup (100g) | Room temperature works best |
| Tart cherry juice concentrate | 3 tablespoons | Reduced from 1 cup fresh juice |
| Dried tart cherries | 1/2 cup (75g) | Finely chopped |
| Butter | 2 tablespoons (30g) | Unsalted, softened |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Almond extract | 1/4 teaspoon | Optional but enhances cherry flavor |
| Salt | 1/8 teaspoon | Just a pinch |
For the chocolate coating:
| Ingredient | Amount | Notes |
|---|---|---|
| Dark chocolate | 12 oz (340g) | 70% cocoa solids for best results |
| Coconut oil | 1 tablespoon | Helps create a smooth, shiny coating |
Equipment List
Before we start, gather these tools to make the process smooth and enjoyable:
- Heavy-bottomed saucepan (for reducing cherry juice)
- Stand mixer with paddle attachment (or hand mixer)
- Silicone spatula
- Measuring cups and spoons
- Kitchen scale (for precise measurements)
- Parchment paper
- Baking sheets
- Small cookie scoop or melon baller (for consistent sizing)
- Dipping forks or regular forks
- Cooling rack
- Food thermometer (optional but helpful for tempering chocolate)
Making the Cherry Reduction
The secret to concentrating that wonderful tart cherry flavor starts here:
- Pour 1 cup of tart cherry juice into a small saucepan
- Bring to a gentle simmer over medium-low heat
- Allow to reduce, stirring occasionally, until you have approximately 3 tablespoons of concentrated juice (about 15-20 minutes)
- Remove from heat and let cool completely before using
This reduction intensifies the cherry flavor while removing excess moisture that would make your fondant too soft. I’ve found this method far superior to using artificial cherry flavoring or even cherry jam, as it provides a clean, pure cherry taste that’s unmistakably authentic.
Preparing the Fondant Base
Now for the foundation of our cherry creams:
- In the bowl of your stand mixer fitted with the paddle attachment, combine the softened butter and salt, mixing until smooth
- Add the sweetened condensed milk and mix until well incorporated
- Add the cooled cherry reduction, vanilla extract, and almond extract (if using)
- With the mixer on low speed, gradually add the powdered sugar, one cup at a time
- Continue mixing until a smooth dough forms that pulls away from the sides of the bowl
- Fold in the finely chopped dried cherries by hand
The fondant should be firm enough to hold its shape but still pliable. If it seems too soft, add a bit more powdered sugar, a tablespoon at a time. If it’s too dry, add a few drops of cherry juice or condensed milk.
Shaping Your Fondant Creams
This step requires a bit of patience, but the results are worth it:
- Line baking sheets with parchment paper
- Using a small cookie scoop or melon baller (about 1-inch diameter), portion the fondant
- Roll each portion between your palms to create smooth balls
- Place them on the prepared baking sheets, leaving space between each
- Gently press down on each ball to create a slightly flattened disc shape
- Allow the fondant centers to dry and form a skin for at least 2 hours, or preferably overnight
I’ve found that letting the centers dry is crucial—it helps them hold their shape during dipping and creates a pleasant textural contrast between the firm exterior and soft interior.
Chocolate Coating Methods
You have two options for coating your fondant creams:
Method 1: Simple Melt (Beginner-Friendly)
- Place chocolate and coconut oil in a microwave-safe bowl
- Heat in 30-second intervals, stirring between each, until completely melted
- Let cool slightly until the chocolate feels comfortable to the touch but is still fluid
Method 2: Proper Tempering (For Glossy, Snappy Finish)
For that professional look and texture:
- Chop chocolate into small, even pieces
- Melt 2/3 of the chocolate with coconut oil in a heatproof bowl over simmering water (double boiler) until it reaches 115°F (46°C) for dark chocolate
- Remove from heat and add remaining 1/3 of chopped chocolate, stirring constantly
- Stir until chocolate cools to 88-90°F (31-32°C) for dark chocolate
- Test by dipping a piece of parchment paper—properly tempered chocolate will set quickly and look glossy
I prefer the tempering method because it creates a beautiful shine and that satisfying snap when you bite into the fondant cream, but the simple melt works perfectly fine for home enjoyment.
Dipping the Fondant Centers
Now for the fun part—coating your creations:
- Working with one fondant center at a time, place it on a dipping fork or regular fork
- Lower it into the melted chocolate, making sure it’s completely covered
- Tap the fork gently on the edge of the bowl to remove excess chocolate
- Use a second fork or small knife to help slide the coated fondant onto parchment paper
- Optional: Before the chocolate sets, sprinkle with a tiny pinch of sea salt or crushed freeze-dried cherries for decoration
- Allow to set completely before handling
For best results, work in a cool room. If your kitchen is warm, you might need to refrigerate the fondant centers for 15-20 minutes before dipping, so they hold their shape better in the warm chocolate.
Variations to Try
Once you’ve mastered the basic recipe, try these delicious variations:
Coating Options:
- White chocolate (adds a sweeter, creamier counterpoint to the tart cherries)
- Ruby chocolate (complements the cherry flavor beautifully)
- Dark chocolate with a hint of chili (for a sophisticated, slightly spicy version)
Fondant Variations:
- Add 1/4 teaspoon of kirsch or cherry liqueur for adult versions
- Mix in 2 tablespoons of crushed freeze-dried cherries for intensified flavor and color
- Incorporate 1/4 cup finely chopped pistachios for a cherry-pistachio version
Shape Variations:
- Use small silicone molds for shaped fondants like hearts or shells
- Create square fondants by chilling the mixture in a parchment-lined pan and cutting with a knife
- Make nesting fondants by creating a small depression in each ball and filling with a tiny amount of cherry jam before sealing and dipping
Troubleshooting Common Issues
If you encounter any problems, here are solutions to the most common challenges:
| Issue | Possible Cause | Solution |
|---|---|---|
| Fondant too soft | Too much liquid | Add more powdered sugar gradually |
| Fondant too dry/crumbly | Too much sugar | Add a few drops of cherry juice or condensed milk |
| Chocolate seizing | Contact with water or overheating | Start over with fresh chocolate and ensure all utensils are completely dry |
| Chocolate not setting | Incorrect temperature or addition of too much oil | Place in refrigerator to set; use less oil next time |
| Uneven coating | Chocolate too thick or fondant centers too cold | Thin chocolate with a bit more coconut oil; let centers warm slightly |
| Centers melting during dipping | Room too warm or centers too soft | Chill centers longer; work in a cooler environment |
Storage and Presentation
These tart cherry fondant creams are not just delicious—they’re also beautiful gifts:
- Storage: Keep in an airtight container between layers of parchment paper
- Shelf Life: Will last up to 2 weeks at cool room temperature or 3-4 weeks refrigerated
- Presentation Ideas:
- Line vintage teacups with parchment and fill with fondants for a charming gift
- Package in small bakery boxes tied with ribbon
- Arrange on a tiered stand for elegant entertaining
- Place in mini cupcake liners in a beautiful box
Serving Suggestions
These versatile treats pair beautifully with:
- Afternoon tea, especially Earl Grey or Darjeeling
- Coffee, particularly medium roasts that won’t overpower the delicate flavors
- Hot chocolate for a double chocolate experience
- A small glass of tart cherry juice for theme consistency
- Sparkling water with a twist of lemon to cleanse the palate between bites
Nutritional Information
For those watching their intake, here’s the approximate nutritional information per piece (assuming the recipe makes 36 fondant creams):
| Nutrient | Amount per Piece |
|---|---|
| Calories | 98 |
| Total Fat | 4.2g |
| Saturated Fat | 2.5g |
| Cholesterol | 3mg |
| Sodium | 12mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 0.8g |
| Sugars | 13.5g |
| Protein | 0.9g |
Health Benefits of Tart Cherries
While these are definitely treats to be enjoyed in moderation, tart cherries do offer some nutritional benefits:
- Rich in antioxidants, particularly anthocyanins
- May help reduce inflammation
- Contains melatonin, which can support healthy sleep
- Provides vitamin A and vitamin C
- Research suggests potential benefits for muscle recovery after exercise
Of course, most of these benefits come from consuming whole cherries or unsweetened juice, but it’s nice to know our indulgence includes a nutritionally valuable fruit!
Why Make Your Own Fondant Creams?
I’ve found so many advantages to making these at home rather than buying commercial versions:
- Quality Control: You determine exactly what goes into your treats
- Freshness: No preservatives means a cleaner, brighter flavor
- Customization: Adjust sweetness and texture to your preference
- Cost-Effective: Especially when making larger batches for gifts
- Satisfaction: Few things are as rewarding as creating something delicious from scratch
While it might seem intimidating at first, once you’ve made these tart cherry fondant creams, you’ll be amazed at how approachable homemade confectionery can be.
Questions & Answers
Are these suitable for vegetarians? Yes, these fondant creams are vegetarian-friendly. However, ensure your chocolate doesn’t contain animal-derived ingredients if making them for strict vegetarians.
How can I make these vegan? To make vegan tart cherry fondant creams, substitute the sweetened condensed milk with coconut condensed milk and use plant-based butter. Also, ensure your chocolate is dairy-free.
Can I use maraschino cherries instead of tart cherries? I wouldn’t recommend it. Maraschino cherries are much sweeter and lack the complex flavor of tart cherries. The end result would be overly sweet without the characteristic tang that makes these fondants special.
How far in advance can I make these for a special occasion? These fondant creams can be made up to two weeks in advance if stored properly in an airtight container at cool room temperature. For even longer storage, keep them refrigerated for 3-4 weeks.
Can I freeze these fondant creams? Yes, they freeze surprisingly well! Place them in a single layer on a baking sheet until frozen solid, then transfer to an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before serving.
My fondant is too sticky to work with. What should I do? Chill the fondant for 30 minutes before shaping, and dust your hands with a little powdered sugar. You can also add more powdered sugar to the mixture, but do so gradually to avoid making it too dry.
Can I use frozen tart cherries to make the reduction? Absolutely! Thaw them first and then blend them before straining to extract the juice for reduction. This can be an excellent option when fresh cherries aren’t in season.
How do I know when my chocolate is properly tempered? Properly tempered chocolate will set quickly (within 5 minutes at room temperature), have a glossy appearance, and make a clean snapping sound when broken. Test by dipping a piece of parchment paper in the chocolate—it should begin to set within 1-2 minutes.
Can children help make these? Children can definitely help with many steps of this recipe! They can mix ingredients (with supervision), roll the fondant into balls, and help decorate the dipped fondants. Just keep them away from the hot cherry reduction and melted chocolate stages.
Why do my fondants develop a white bloom after a few days? This is likely due to untempered chocolate or temperature fluctuations during storage. The bloom doesn’t affect taste, only appearance. To prevent this, properly temper your chocolate and store the fondants at a consistent temperature.
Final Thoughts
There’s something almost magical about transforming simple ingredients into these elegant tart cherry fondant creams. The contrast between the sweet, melt-in-your-mouth fondant, the tangy burst of cherry, and the snap of the chocolate coating creates a truly memorable treat.
I hope you’ll try making these special confections. Yes, they require a bit of time and patience, but the process is as rewarding as the result. Whether you’re creating them for holiday gifts, special occasions, or simply to treat yourself to something extraordinary, these tart cherry fondant creams are sure to impress.
Remember that perfection comes with practice—don’t be discouraged if your first batch isn’t picture-perfect. Focus on the flavors and enjoy the creative process. Before long, you’ll be creating fondant creams that rival any professional confectionery.
Happy candy making!
