Topic: Chocolate covered cherries

[barleychown]

60 maraschino cherries with stems
3 TBSP butter, softened
3 TBSP light corn syrup
2 cups sifted powdered sugar

Chocolate candy coating

Drain cherries, let stand on paper towels for at least 2 hours. Line baking sheet with waxed paper, set aside.

Mix powdered sugar, butter, and corn syrup together, knead well. Shape about 1/2 tsp of mixture around each cherry, place on baking sheet. Chill coated cherries until firm (I freeze them)

Line another baking sheet with waxed paper, set aside. Melt chocolate in a double boiler over low heat. Hold cherries by stem, dip, spin off excess, place on tray.

 DO NOT let any fondant drop into the chocolate, it makes it harden.

Check for holes, seal if needed. Let cherries set in a cool, dry place for 1 to 2 weeks so the powdered sugar mix has time to liquify. Enjoy!

[landofoz]

Sarah, this is the same recipe I use!  It's the best!

[Jessica]

Thank you!!! I am definitely making these this year!!

[barleychown]

I've tried others, but this is by far the easiest, with the most dependable results.

** I can NOT be held accountable for the amount of these that somehow dissappear while you are making them**  

[Jessica]

So, if I make these soon, will they still be good by Christmas?

[barleychown]

As long as they are kept cold. I keep mine in the garage, which is between 35* and 40*. I have no room in my fridge for 350 cherries. 

[Jessica]

It is cold in my garage too.  Thanks, Sarah!

[Penny]

Ok....yet another yummy recipe!!

[bestofour]

do these have a liquid (sort of) center when you bite into it?

[barleychown]

They do after they sit for a week or two...the powdered sugar mixture liquifies. 

[bestofour]

yummy.

[Skhilled]

I absolutely love chocolate covered cherries! I'll have to give this a try. I have a recipe somewhere that uses liquor (brandy or amaretto, I think) but haven't seen it in a few years and have yet to make it. I usually buy mine from a specialty shop because I usually want them quick and fast when I crave them. 

We do make a lot of chocolates and have a ton of molds.

[Jessica]

What kind of chocolate do you use?? I plan to make these today but am not sure what kind of chocolate I should buy.

[barleychown]

I have used about all kinds now...almond bark is easy to use, chocolate chips thinned with veggie shortening, milk chocolate, and white chocolate.

[Jessica]

I have bittersweet chocolate chips...does that work or should I use milk chocolate?  I guess I could go get some almond bark too.

[landofoz]

I always use melted semisweet chocolate chips, Jessica.  For fun, I will drizzle either dark chocolate or white chocolate on top of the finished cherries, right before I tuck them away in the fridge.

[Jessica]

Thank you!

[Skhilled]

I love peppermint bark. YUM!