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Tag Archives: Chocolate

Easy Homemade Chocolate Covered Cherries

Easy Homemade Chocolate Covered Cherries

These are my husband’s favorite, and it’s easy to see why!

These are made with a no-cook fondant–much easier than the made-from-scratch, cooked kind and far better than the store-bought fondant one finds in craft or baking shop supplies.

Scrumptious Chocolate Covered Cherries

Scrumptious Homemade Chocolate Covered Cherries!

Ingredients:

For the No-Cook Fondant:

3 TBSP unsalted butter at room temperature (don’t use margarine!)
2 to 2-1/2 cups of powdered/confectioner’s sugar
2 TBSP of light corn syrup
1/4 tsp of almond extract

Number of Cherries:

About 60 maraschino cherries. If you can find them with the stems, fine; if not, that’s OK, too.

For Dipping:

Dark (or Milk) Chocolate candy coating—use a good brand on these!

Directions:

Drain the cherries well and place them between layers of paper towels for about two hours to dry. They can’t be moist for the coating to stick well.

Mix the butter, corn syrup, extract, and sugar together until blended. Knead with a little additional powdered sugar until smooth and pliable.

Chill in the refrigerator for 30 minutes.

Wrap about a teaspoon of the fondant around each cherry. Place on a waxed paper lined cookie sheet and put in the freezer for about 5 to 10 minutes while preparing the chocolate coating.

Melt the chocolate coating according to directions. If using cherries with a stem, dip each coated cherry into the melted chocolate coating and place on a wax-paper lined cookie sheet. If the cherries don’t have a stem, use a toothpick to dip the cherries into the chocolate coating, place on wax paper and immediately add a dot of melted chocolate coating over the hole where the toothpick was.

After they set up, check for any uncovered spots on the cherries–bottoms in particular–and seal them with a little more melted chocolate coating.

After these set up, place them in containers in layers separated by wax paper or in paper candy cups of the appropriate size–they will be quite big by the time the fondant and coating are applied. Again, separate the layers with wax paper.

Set aside in a cool, dry place for two to four weeks before eating–the longer they mellow, the better they get. The liquid center takes a few weeks to form.

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Basic Homemade Buttercream Candies

Basic Homemade Buttercream Candies


Buttercreams


You know those fancy chocolates with the flavored centers that we give and receive for the holidays? How about trying your hand at making  a few of these buttercreams this holiday season instead? They aren’t that difficult to make and you can add the flavors you like to them.

Here are two basic buttercream recipes you can try. These are the foundation for the candies. All you need to do is to vary the flavors and if you wish, you can tint some of the centers as well.

Use a good quality chocolate coating on these. If you have candy coatings available, I’ve found that mixing them with real chocolate bumps it up a notch and adds a better consistency and flavor to the chocolate flavor.

Chocolate Covered Buttercream Candy Recipe I

4 cups powdered sugar
*1 teaspoon vanilla
1/2 cup butter, softened
3 Tablespoons heavy cream

1. Combine these four ingredients and mix well until smooth and firm. Add more sugar as necessary to make a firm mixture that will hold its shape.

2. Form into balls and place on waxed paper covered trays. Chill.

3. In the top of a double boiler, melt 2 cups of chocolate chips or pieces, 1 Tablespoon of butter, and 5 drops of vanilla. Alternatively, use a good quality candy coating in dark or milk chocolate. Add real dark or milk chocolate to it and melt for a better flavor and coating. This is what I use.

4. Dip the buttercream balls in the chocolate and place on waxed paper covered trays to set. Chill if desired to set faster.

*Note: You can add orange extract, almond, coconut, peppermint extract, maple, or any other flavor you desire. You can also tint the centers. Just decrease the vanilla or eliminate it. For example, use 1/2 tsp vanilla and 1/2 tsp of another extract. Or one tsp of extract of choice–for stronger flavors, add 1/2 tsp of extract at a time and taste-test first.  Keep in mind that the flavor fully  develops after a day or so.

Chocolate Covered Buttercream Candy Recipe II

1 pkg. (3 oz.) cream cheese, softened
1/2 c. butter, softened
4 c. confectioners’ sugar or more to make a fairly stiff mixture
*1 1/2 tsp. vanilla
Beat cream cheese and butter in bowl until smooth. Blend in sugar and vanilla. Chill 1 hour – shape into 1 inch balls and chill overnight. Coat as above.

*Note: You can add orange extract, almond, peppermint extract, maple, or any other flavor you desire. You can also tint the centers. Just decrease the vanilla or eliminate it. For example, use 1/2 tsp vanilla and 1/2 tsp of another extract. Or one tsp of extract of choice–for stronger flavors, add 1/2 tsp of extract at a time and taste-test first.  Keep in mind that the flavor fully  develops after a day or so.  You can also flavor with 1/2 vanilla, 1/2 coconut and add finely shredded coconut to the mixture before dipping the centers.