In honor of National Chocolate Day, National Candy Day, or Valentines day (hey you pick, I don’t need an excuse for chocolate) I’m presenting one of my favorite candy recipes. Chocolate covered cherries. They are a favorite and even people who say they don’t like chocolate covered cherries like these.
I normally make them at Christmas, but this year was a little busy and these take a little time. It’s not a mad almond bark dipping marathon with these delicacies. Enjoy, I don’t think mine will make it to Valentines Day
- 30 maraschino cherries (one jar)
- 3 tablespoons butter, softened
- 3 tablespoons corn syrup
- 2 cups sifted confectioners’ sugar
- 1 pound chocolate confectioners’ coating (I use good chocolate almond bark)
- 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.
- Pinch off a teaspoon bit of dough and roll into a ball. Flatten in your palm
- Wrap each cherry in about 1 teaspoon of dough. Gather the excess sugar dough on the ends and pinch off. You want the thinnest layer of sugar paste around the cherry without any juice seeping through
- Place on waxed paper and place in the freezer to chill for one hour or 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. Wrap in candy foil squares
- Store in an airtight container in a cool place.
- Best after 1 or 2 weeks when the sugar paste melts and merges with the cherry juice. (yeah, if they last that long!)
Don’t have the patience, or time, or ambition to try them yourself, then you can buy Chocolate Covered Cherries and no one will complain. a
- Ghirardelli Chocolate-Covered Cherry Brownies (annumography.wordpress.com)
- Cherry Chocolate Larabar Squares (ourlittlefamilyadventure.wordpress.com)