Does anyone have a recipe for chocolate covered cherries ?!
Answers: there is one where the mixture that goes around the cherries is cooked and cooled defore dipping in chocolate.
Ingredients:
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating
Method:
1. Drain cherries and set on paper towels to dry.
2. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
3. Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Good luck and enjoy
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ALL KIDDING ASIDE..THESE ARE THE BEST CHOCOLATE COVERED CHERRIES I HAVE EVER TRIED! I AM NOT GIVING SOME RECIPE I FOUND WHILE DOING A GOOGLE SEARCH! I HAVE USED THIS RECIPE SEVERAL TIMES!
I GOT THE RECIPE FROM ALLRECIPES.COM. THESE TAKE A WHILE, BUT THEY ARE SOOOOO WORTH IT IN THE END!!
INGREDIENTS
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating
DIRECTIONS
1. Drain cherries and set on paper towels to dry.
2. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
3. Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set.
Store in an airtight container in a cool place.
Best after 1 or 2 weeks.
Direct link where you can also read other people's reviews: http://allrecipes.com/Recipe/Chocolate-C...
If you will go to the Wilton section at Super WalMart they have the creamy center (minus the cherry) in a tube and the little molds, as well as the Wilton chocolate. They make really good chocolate covered cherries. They are easy and don't involve a lot of time or preparation.
PREPARATION:
1. Drain the cherries, reserving the liquid for later. Place the cherries on a cooling rack that has been set over a cookie sheet or waxed paper. Allow the cherries to dry overnight.
2. In a large mixing bowl, beat butter, corn syrup, and 2 TBS cherry liquid until smooth and velvety. Turn mixer to low and slowly sift in powdered sugar, scraping down the bowl as necessary. Mix until well incorporated. If mixture is too sticky, add a bit more powdered sugar, and if it is too stiff, add a bit more cherry juice. You should end up with a pale pink mixture the consistency of slightly soft butter. This is your fondant filling.
3. Scoop up an almond-sized ball of fondant with a spoon, and roll it in your hands to get a rough ball. Flatten the ball between your palms, and place a dried cherry in the center of the fondant. Bring together the outer edges and pinch to seal the fondant over the cherry, making sure it is covered completely. Repeat with remaining cherries and fondant.
4. Place your fondant-covered cherries in the refrigerator for 30 minutes to firm up.
5.temper the chocolate and prepare a place in your kitchen to dip the cherries. Line a cookie sheet with foil or waxed paper.
6. Dip the cherries in the chocolate, using two forks or a candy dipping fork. Drag the cherry over the lip of the bowl to remove excess chocolate, and carefully place on the prepared cookie sheet. Repeat with remaining fondant balls, and place in the refrigerator to firm up for 30 minutes.
7. Dip the cherries in chocolate again, following the same method as above. This second dipping is necessary to produce a solid outer shell that will prevent the liquid filling from escaping.
8. Refrigerate until firm, about 30 minutes. Then place the cherries in an airtight container and store in the refrigerator for at least a week. At the end of this time, the center should be liquid and you have gourmet homemade chocolate-covered cherries!
Chocolate-Covered Cherries
From Elizabeth LaBau,
Your Guide to Candy.
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These cherries are delicious and impressive, but also time-consuming, so make sure you leave enough time for all of the rests between steps. Also note that the final product needs to sit for a week to allow the fondant filling to liquefy. If you do take the time with this recipe, your hard work will be rewarded with beautiful, professional candies.
For illustrated instructions, check out Making Perfect Chocolate-Covered Cherries.
INGREDIENTS:
1.5 lbs maraschino cherries in the jar (about 2 cups drained cherries)
1/4 cup softened butter
1 tbsp light corn syrup
3 cups powdered sugar
3 pounds dark chocolate, finely chopped
PREPARATION:
1. Drain the cherries, reserving the liquid for later. Place the cherries on a cooling rack that has been set over a cookie sheet or waxed paper. Allow the cherries to dry overnight.
2. In a large mixing bowl, beat butter, corn syrup, and 2 TBS cherry liquid until smooth and velvety. Turn mixer to low and slowly sift in powdered sugar, scraping down the bowl as necessary. Mix until well incorporated. If mixture is too sticky, add a bit more powdered sugar, and if it is too stiff, add a bit more cherry juice. You should end up with a pale pink mixture the consistency of slightly soft butter. This is your fondant filling.
3. Scoop up an almond-sized ball of fondant with a spoon, and roll it in your hands to get a rough ball. Flatten the ball between your palms, and place a dried cherry in the center of the fondant. Bring together the outer edges and pinch to seal the fondant over the cherry, making sure it is covered completely. Repeat with remaining cherries and fondant.
4. Place your fondant-covered cherries in the refrigerator for 30 minutes to firm up.
5. Temper the chocolate, and prepare a place in your kitchen to dip the cherries. Line a cookie sheet with foil or waxed paper.
6. Dip the cherries in the chocolate, using two forks or a candy dipping fork. Drag the cherry over the lip of the bowl to remove excess chocolate, and carefully place on the prepared cookie sheet. Repeat with remaining fondant balls, and place in the refrigerator to firm up for 30 minutes.
7. Dip the cherries in chocolate again, following the same method as above. This second dipping is necessary to produce a solid outer shell that will prevent the liquid filling from escaping.
8. Refrigerate until firm, about 30 minutes. Then place the cherries in an airtight container and store in the refrigerator for at least a week. At the end of this time, the center should be liquid and you have gourmet homemade chocolate-covered cherries!
Variation: These cherries are great for the entire family. If you would like a more grown-up version, add 1-2 tsp cherry liqueur, depending on taste, in with the cherry liquid when you are beating the fondant.
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All I did was melt Chocolate Pieces (either a HUGE hershey bar or a bag of nestle chips) in a double broiler (MAKE SURE NOT TO GET WATER IN IT OR IT WILL RUIN THE CHOCOLATE)
and dip the cherries, previously drained on a rack, so they are dry. then set on wax paper to harden
Make sure the chocolate is hot and runny.
Or, melt the chocolate in a coffee cup in the microwave and dip the cherries in those and the cup stays hot longer, so you have a little more time to dip, dip, dip.
40 maraschino cherries with stems (packed in very heavy syrup), drained well
1 cup (6 ounces) semisweet chocolate morsels
1 cup (6 ounces) white chocolate morsels
Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.
Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.
Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.
Refrigerate for about 40 minutes, or until set.