Category: Desserts - Candies

Chocolate Covered Cherries     

Ingredients:
60 maraschino cherries (about three 10 oz jars)
3 Tbsp butter, softened
3 Tbsp light corn syrup
2 cups sifted powdered sugar
1 lb chocolate almond bark

Preparation:
Drain cherries thoroughly on paper towels for several hours. Combine butter and corn syrup. Stir in powdered sugar; knead mixture until smooth (chill if too soft to handle). Shape about 1/2 tsp powdered sugar mixture around each cherry. Place coated cherries on a baking sheet lined with waxed paper, chill about 1 hour or until firm (do not chill too long or sugar mixture will begin to dissolve). Melt almond bark. Dip cherries with a fork, let excess coating drip off. Be sure to completely seal cherries in coating to prevent cherry juice from leaking. Place cherries on a baking sheet lined with waxed paper. Chill until coating is firm. Check each one for holes or juice leaking through pinholes, seal each hole. Chill again. Store in refrigerator in a tightly covered container. Let candies ripen in refrigerator for 1 to 2 weeks before serving. (Ripening allows powdered sugar mixture around cherries to soften and liquefy.)

Date added: 2012-11-18
Number of visits: 2396