December 04th, 2012
Christmas is coming, and you know what that means: food, and lots of it. Every year, my family does goodie trays for the different places our family members work at. Every year, chocolate covered cherries are a favorite. And they aren't those funny store-bought ones that have cherry-flavored goo inside instead of a real cherry, either.
You will need:
60 maraschino cherries with stems
3 tablespoons butter or margarine, softened
3 tablespoons light corn syrup
2 cups sifted powdered sugar
1 pound dipping chocolate or confectioner's coating
Dran cherries on paper towels (juice will stain cloth, and is very sticky). Combine butter and corn syrup. Stir in powdered sugar. You may need to wash hands and mix it that way. Knead until smooth (if you have lumps you will despise them later). If it's too soft, you should chill it in the refrigerator. (Too soft and you'll have difficulties.)
Shape the white stuff around one cherry at a time. This can be tricky, especially if cherries are still damp. You are supposed to use ONE TEASPOON of the white mixture to mold around each cherry, but that's rarely enough. Chill. This is VERY IMPORTANT. They will fall apart if you do not do this.
Melt your chocolate in a bowl. Dip cherries in chocolate by holding onto the stem, making sure all the white is covered. Set on wax paper until chocolate is hard, then transfer into a covered container. Let sit and ripen in fridge for one to two weeks.
This recipe was taken from the Better Homes and Gardens New Cook Book. Directions were written by me, with lots of checking in said book for accuracy.
You will need:
60 maraschino cherries with stems
3 tablespoons butter or margarine, softened
3 tablespoons light corn syrup
2 cups sifted powdered sugar
1 pound dipping chocolate or confectioner's coating
Dran cherries on paper towels (juice will stain cloth, and is very sticky). Combine butter and corn syrup. Stir in powdered sugar. You may need to wash hands and mix it that way. Knead until smooth (if you have lumps you will despise them later). If it's too soft, you should chill it in the refrigerator. (Too soft and you'll have difficulties.)
Shape the white stuff around one cherry at a time. This can be tricky, especially if cherries are still damp. You are supposed to use ONE TEASPOON of the white mixture to mold around each cherry, but that's rarely enough. Chill. This is VERY IMPORTANT. They will fall apart if you do not do this.
Melt your chocolate in a bowl. Dip cherries in chocolate by holding onto the stem, making sure all the white is covered. Set on wax paper until chocolate is hard, then transfer into a covered container. Let sit and ripen in fridge for one to two weeks.
This recipe was taken from the Better Homes and Gardens New Cook Book. Directions were written by me, with lots of checking in said book for accuracy.
No comments have been added yet.
