Ingredients
- 2 cups sifted confectioners' sugar
- 3 tablespoons butter, softened
- 3 tablespoons light corn syrup
- ¼ teaspoon salt
Why This Recipe Is A Must Try
This dessert combines rich, melted chocolate with the sweet-tart flavor of cherries, creating a perfect balance of indulgence and freshness. Its warm, gooey center makes every bite feel like a special treat, ideal for sharing or celebrating.
Chef Tips
- Use high-quality dark chocolate for a deeper, more intense flavor.
- Make sure to grease your molds well to ensure easy removal.
- Serve immediately after baking to enjoy the molten center at its best.
- Make sure to grease your molds well to ensure easy removal.
- Serve immediately after baking to enjoy the molten center at its best.
Step 1
Sift the confectioners' sugar a few times into a bowl to get rid of any lumps. In a separate bowl, beat the butter, corn syrup, and salt together with an electric mixer on medium speed until the mixture is light and fluffy—this should take about 5 minutes. Gradually add the sifted sugar to the butter mixture, beating it all in until everything is well combined.
Step 2
Turn the fondant out onto a clean surface that you've dusted generously with confectioners' sugar. Knead the dough for about 5 minutes until it’s smooth and easy to work with. Once ready, cut the dough in half, wrap each piece tightly in plastic wrap, and pop them in the fridge to chill for at least 30 minutes before using.
Serving Combinations
Pair with a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm chocolate and cherries. Fresh mint leaves or a sprinkle of powdered sugar can add a beautiful finishing touch.
Leftover Storage Guide
Fondants are best enjoyed fresh, but you can prepare them a day ahead and refrigerate. Bring them to room temperature before baking for even cooking. Avoid freezing, as it may affect the texture of the molten center.
Frequently Asked Questions
Can I use powdered sugar instead of confectioners' sugar?
Yes, powdered sugar is the same as confectioners' sugar and works perfectly.
How long should I beat the butter and corn syrup mixture?
Beat on medium speed for about 5 minutes until light and fluffy.
What if my fondant is too sticky after kneading?
Dust your hands and surface with more confectioners' sugar and continue kneading.
Can I store the fondant after making it?
Yes, wrap it tightly in plastic wrap and refrigerate for up to a week.
Do I need to sift the sugar multiple times?
Sifting a few times helps remove lumps for a smoother fondant.
Can I add flavorings or colors to the fondant?
Yes, add flavor extracts or food coloring after beating the butter mixture.
How firm should the fondant be before using?
It should be smooth, pliable, and easy to work with after chilling.
Why do I need to chill the fondant before use?
Chilling firms it up, making it easier to shape and handle.
