I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, April 20, 2011

Chocolate Covered Cherries

This is one of my favorite candies. I only make them at Christmas and sometimes for Easter times for obvious reasons. They are a little time consuming, and a little messy, but well worth the effort.


CHOCOLATE COVERED CHERRIES
(makes 35)

Ingredients:
*35 maraschino cherries with stems
*1 1/2 tablespoons butter, softened
*1 1/2 tablespoons corn syrup
*1 tablespoon maraschino cherry juice
*1 - 1 1/4 cups sifted powdered sugar
*1 pound milk chocolate (or merckens chocolate).

Directions:
~Drain cherries and set on paper towels to dry.
~In a mixing bowl, combine butter, cherry juice, and corn syrup until smooth.
~Stir in 2 cups powdered sugar and knead to for a dough (if it seems to thin add a little more powdered sugar)
~Refrigerate while chocolate is melting.
~Melt chocolate over low heat (or double boiler).
~Stir often until chocolate is melted and smooth.
~Spoon a small amount of chocolate into the bottom of each bonbon mold.
~Tilt the tray to coat the sides and create a hollow chocolate shell, making sure there are no holes in the bottom or sides of the shell.
~Slide the molds into the freezer until the chocolate shells have set, about 15 minutes.
~Wrap each cherry in about 1 teaspoon of dough.
~Place in set chocolate molds.
~Place back in freezer for 5 minutes.
~Pour chocolate over cherries, making sure the edges are sealed and that there are no gaps in the chocolate.
~Place chocolate covered cherries back in the freezer for about 10 minutes, or until they are set.
~Flip the molds over on a flat surface, tapping them lightly, until all the candies have been released from the molds.
~Store in a cool, air-tight container.

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