So hubby loves the chocolate covered cherry's but he hates the cherry... is it possible that the inside of the cherry will liquefied without the cherry in there? Has anyone even done this? He loves the taste of the cherry filling. I'd like to make some and have the recipe but don't want to waste ingredients if this won't even work.

yes, but you have to mix the cherry juice with the powdered fondant.

Ok this might be a problem as my recipe doesn't call for fondant.

60 Maraschino cherries
2 c confectioners sugar
3 T butter, softened
3 T light corn syrup
1/2 t salt
2 c semisweet chocolate chips
2 T shortening

When I make the batter with the sugar butter corn syrup and salt. It says to refrigerate for 1 hour then roll into 1/2 balls flatten into a 2 inch circle and wrap each circle around a cherry. Is this where I might mix cherry juice with the Mix? And how much do you think you'd mix into the batter or each ball?

I have never made homemade fondant...I have always used the fondant sugar in the bag.....maybe someone else can respond to this...it will not have any flavor to it, just sugary.

I made homemade cc cherries at work but my boss ordered maraschino cherry HALVES and trying to put those together and wrap the sugar mixture over it was a PAIN because when you mix the juice and the sugar mixture it just dissolves... so i'm not sure how you could mix the juice and sugar without it just turning into mush before you could cover it with chocolate...

but if it works then i'd be willing to try it too!! the cherry gives it a bad texture to me also!!!

My brother loves chocolate covered cherry liquid too- I have always used drivert in my cccherry making. I use chocolate merkins melted down and painted into the cups. Once solid I just add the liquid and top with more melted chocoate.

You could maybe roll the sugar balls and use one of those injectors and inject the cherry syrup in them?

The act of cordialing is the act of putrification. So while you could roll balls of sugar and wrap them in chocolate, they wouldn't make that gooey yumminess, unless there is something in it that will properly decompose while also being preserved by the sugar