chocolate covered cherries
Featured Pinch Tips Video
- maraschino cherries with stems
- 3 Tbsp
- softened butter
- 3 Tbsp
- light corn syrup (karo)
- 2 + c
- powdered sugar
- 1 lb
- chocolate candy coating (chocolate almond bark works well)
1Drain the cherries on paper towels for several hours.
2Combine butter and the corn syrup. Stir in powdered sugar. Knead until all together. If too soft can add a bit more powdered sugar or chill for about 20 minutes.
3Shape 1/2 teaspoonful around the cherry. (Flatten the mixture into a disk shape then wrap it around the cherry) Place on a wax paper lined baking sheet. Chill wrapped cherries for 1 hour.
4Leave the cherries in the refrigerator until the chocolate is melted. In a double boiler (water simmering) heat the chocolate candy coating.
5Dip the cherries completely sealing them. Gently tap off extra chocolate, then set on a fresh waxed paper lined baking sheet. Continue dipping the cherries until all are dipped.
6Once chocolate has hardened (Not too long after dipping) get a container with an airtight seal, and lay a piece of wax paper on the bottom of it. Place the cherries into this container. Close the lid and place the container into the refrigerator for about 2 weeks. Cherries are done at 1 week. but get juicer as they sit in the closed container longer. Enjoy