Chocolate Covered Cherries87 Reviews
“Note: If you store these they will make the juice around the cherry, like the store bought ones.” - by knowell
Original recipe yields 50 servings
- In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
- In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.
Amount Per Serving (50 total)
- 209 cal
- 4.7 g
- 42.4 g
Based on a 2,000 calorie diet
Reviews (87)Rate This Recipe
"This is a great recipe, but I combined it with another one that I found so I'll let you know my helpful tips. I used the maraschino cherries that have the stems still on them, it made it so easy to d..." See moreip them in chocolate. Plus people will know that they are homemade. You use less chocolate this way as well. I still used slightly more chocolate than the recipe called for, but not much more as you can shake them off a little bit by holding onto the stem and spinning them. I also soaked my cherries in Taylor's Port for a couple of days before hand. This makes them a delicacy. The alchohol combines with the fondant that you wrap around the cherries and makes a great cordial. It also cuts down on the extreme sweetness of the fondant. This recipe would not have been as good without it. I wrapped my cherries in the fondant and then froze them on a cookie sheet for a couple of days before dipping them, that way they were good and hard. I had no trouble with them melting. To wrap the fondant around the cherries with out it sticking to your fingers, it is best to spray your hands with nonstick spray several times throughout the process. It is also good to blot the excess moisture off the cherries with a paper towel after draining them from the Port. I tried dusting my hands with powdered sugar too, and that didn't work as well as the spray. After these were cooled, I arranged them in little foil cups like miniature cupcake cups and placed them in Candy boxes that you can"
"Living in Saudi Arabia you can’t find chocolate covered cherries so when my father was visiting – I tried making these. They are time consuming and you need to allow at least a week to allow them to..." See more age but so worth the effort! Here are my best pointers: 1) drain and blot dry the cherries, then freeze them on cookie sheets. 2) Divide the fondant into four equal pieces and then after lightly dusting it, roll it onto an arm’s length piece of wax paper that you will fold in half. Then turn the fondant over and dust it on the other side so that it won’t stick and place between the two sheets of waxed paper. Stack the layers in the fridge. 3) Take out 10 – 20 cherries from the freezer and use a 2” biscuit cutter to get the right amount of fondant. MAKE SURE THE CHERRY IS SEALED WELL and then freeze the fondant rolled cherries overnight. 4) When you are ready to dip them, take them out 10 – 20 at a time use a good quality semi sweet chocolate. (Candy dipping tools makes it easier although I've used chopsticks before I had those...) Place in the freezer for 15 minutes and then paint the bottom with chocolate again to seal in the fondant. You might need to “repair” other places that were not covered by the chocolate to keep the cherries from oozing. I then allow them to freeze overnight and then place them on the counter under saran for 1 week after giving my family the “don’t you dare touch them” look. I will redip them after the week to make them look fresh."
"I read many different recipes before trying my hand at making chocolate covered cherries. They're my Dad's -FAVORITE- and I decided to make them from scratch this year instead of buying them (which h..." See moreas been a Christmas tradition ever since I can remember). This recipe ROCKS. He absolutely loved them (and I can honestly tell you he is VERY picky about his chocolate covered cherries! -and would have been honest about what could have been done differently 'next time' to make them better). **My advice for making them (I read a VERY complex review before making them and thought it would take me a whole day just to put them together...) however, my success (which came without the ultra-complicated procedure) was guaranteed with this recipe (it's really, really easy-just a little time intensive when wrapping the cherries). Hints: *Do start with a pan that will fit in your freezer, lined with Parchment Paper* 1. Always use REAL butter (nothing is like REAL butter- nothing). 2. Don't let your cherries dry out like crazy dry before you wrap them. Make sure the outside is really dry so the 'dough' will wrap around it well, but the juice that's still inside the cherries lends to the 'liquification' process that happens in the next few days. 3. Don't use a huge amount of dough around each cherry. I found that using about 1/8 inch (and of course, I'm NOT measuring...just eyeball it & don't pack it on like a golfball :) this stuff is really rich -and delicious- but RICH...and yo"
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