Chocolate Covered Cherries
Sugar Work By notjustanycake Updated 19 Dec 2006 , 9:21pm by notjustanycake
Does anyone have a chocolate covered cherry recipe they would be willing to share? I need one that doesn't require a mold since it is so close to christmas and I would like to make some to go with my other goodies.
Sure, here ya go
60 marashino cherries with stems
Fondant:
2/3 cup marshmallow creme
2 tbsp hard margarine, softened
1/2 tsp almond flavoring
1 1/3 cup confectioners sugar
Coating
1 lb tempered dark chocolate
Spread cherries on paper towl and drain overnight.
Fondant:
Beat marshmallow creme, margarine, and almond flavoring in med bowl until smooth. Gradually beat in sugar. Turn out onto counter. If too sticky work in a bit more icing sugar. Flatten 1 tsp of fondant. Mould around cherry covering completely.
Coating: Melt chocolate in small saucepan over hot water o ron low stirrin constantly until smooth. Do not overheat. Pour some of chocolate in small narrow glass. Place glass in bowl of warm water.
Holding cherry by stem dip into chocolate to completely coat. Place on wax paper to set.
Repeat with remaining cherries.
Let stand for 2 days to allow fondant to liquify.
I use this recipe off of allrecipes.com and everyone loved it! Make sure that they sit at least a week for the inside to turn a little runny. My Mom also made half of hers with a touch of bourbon
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
Drain cherries and set on paper towels to dry.
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.
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.
I rolled the filling in a ball and than flattened it into a circle put the cherry in the center and draw it up around the cherry. Good luck!
Hmmm... I don't know what makes it liquify but in answer to the question about chocolate if you use milk chocolate or white it may be TOO sweet as the filling in my recipe is very sweet. I thought they were best with semi-sweet chocolate. I used ghardeli [sp?] chocolate and added 1 tablespoon shortening to the melted chocolate.
I make chocolate covered cherries every Christmas. I use the corn syrup, conf. sugar and butter recipe. I believe it is the lefover juice in the cherries that makes middle liquify. My husband loves these and I usually make a over 100 of them, just for him!! The longer they sit the better they get!!
Thanks for the recipes. I'm going to try them tonight. I'll let you know how they turn out.
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