Better than Store Bought Chocolate Covered Cherries
|Cooking Method:||Stove Top|
|3 c||powdered sugar|
|1/4 c||margarine or butter|
|1/4 c||condensed sweetened milk (not evaporated)|
|4 tsp||vanilla extract|
|1 pkg||high end chocolate chips (milk, semi-sweet, or dark)|
|1 jar(s)||maraschino cherries, drained and dried, reserve the juice.|
I actually made these for the first time early this morning, and am truely impressed! These turned out a bit larger than storebought, and they're so much tastier!!! You can use semi-sweet, milk chocolate, or dark chocolate for these. Also, if you (like me) prefer the type with the liquid center rather than the creamy center, store them in an airtight container for 3-6 days before eating. The centers will liquify with time.
These are really wonderful! I bought another large jar of cherries today so that I can make them again soon. I doubt there will still be any left 3-6 days from now to see them form more liquid in the center, but even with the smooth cream (which has a wonderful flavor) they are still very juicy and rich.
These are very hard to stay out of, so I am going to share them with my in-laws tonight and take them some. They get 6 and the rest are mine :-)
The next time I make these, however, I will try removing the stems. They tend to fall off after freezing, and I think I could get a smoother look. Also, the fondant does melt quickly, so I will try freezing the cherries then twirling them in room temp fondant and freezing again.