Fabulous! Have fun making your own. Will keep tor up to 8 weeks at room temperature. Chill if keeping longer.
Spread cherries on paper towel. Drain overnight.
Beat marshmallow creme, margarine and almond flavoring in medium bowl until smooth. Gradually beat in king sugar. Turn out onto counter. If too sticky, work in a bit more icing sugar. Flatten 1 tsp., 5 ml, (or marble size piece) fondant, then mold and place around cherry, covering completely.
Melt chocolate in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Pour some of melted chocolate into small narrow glass. Place glass in bowl of warm water. Holding cherry by stem, dip into chocolate to completely coat. Allow excess to drip back into glass. Place on waxed paper. Let set. Redip bottoms, if necessary to seal completely. Let stand at room temperature for at least 2 days for fondant layer to liquefy. Makes about 5 dozen.
Add dried fruit and nuts to leftover chocolate. Drop by spoonfuls onto waxed paper.
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