Sunday, August 25, 2013

Published Sunday, August 25, 2013 by with 0 comment

Chocolate-Covered Cherries

Matthew and I like to make these chocolate covered cherries every year to give away around Valentines Day. We actually didn't get to make them last year because we were busy with wedding stuff. So this year we may have gone overboard...

Start with a jar of stemmed cherries. We just happened to get ours from Sams.

Set cherries out on paper towels so they can dry.

Leave out for a few hours if necessary. You really don't want them to have any residual cherry juice on them.

Combine light corn syrup, butter and powder sugar until smooth. Chill if mix is too difficult to work with.

Wrap a small ball around a cherry and chill in the refrigerator for about an hour. 

Melt your chocolate. mmm chocolate.

Dip cherries in chocolate and set on wax paper or silicon sheets.

Sometimes when pulling them off the chocolate gets messed up.

Easy to fix though.

Store in an air tight container in the fridge for 1 to 2 weeks. Letting them sit for a week or two makes the powder sugar mix all ooey and gooey and super delicious.

Chocolate Covered Cherries

60 Maraschino Cherries, with stems
3 Tablespoons Butter, softened
3 Tablespoons Light-Colored Corn Syrup
2 Cups sifted Powder Sugar
1 Pound Chocolate Candy Coating

1) Drain cherries and set on paper towels for several hours to ensure they are dry.
2) In a small mixing bowl combine butter and corn syrup until smooth. Mix in powder sugar and knead until smooth. Chill mixture if it is too soft to handle. Shape about a 1/2 teaspoon amount around a dry cherry and place stem sides up on a baking sheet lined with waxed paper. Chill wrapped cherries for about an hour.
3) Melt candy coating according to directions. Line a baking sheet with wax paper. Then, holding the cherries by the stems, dip one at a time in the candy coating let excess chocolate drip off and set on wax paper.
4) Once the coating has hardened place in an airtight container and store in the refrigerator for 1 to 2 weeks. This allows the sugar mix to get all gooey and yummy.

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