Marilyn's Musings

Just another WordPress.com site

Tag Archives: Christmas candies

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.