CHOCOLATE-COVERED CHERRIES
Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can (and should) prepare these ahead. The candy gets better as it's stored, with the centers becoming even juicier. -Linda Hammerich, Bonanza, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COVERED CHERRIES
Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.
Provided by Meredith
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 60
Number Of Ingredients 5
Steps:
- Drain cherries and set on paper towels to dry.
- In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
- Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 10.5 g, Cholesterol 1.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 5.1 mg, Sugar 4.5 g
CHOCOLATE-DIPPED CHERRIES
These sweet treats are not only delicious, they pack the power of two awesome superfoods in one: cherries that are bursting with vitamins and antioxidants and heart-healthy dark chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 1 pound of chocolate-dipped cherries
Number Of Ingredients 0
Steps:
- Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.
CHOCOLATE-COVERED CHERRY COOKIES
Although these cookies require a little extra effort, they're worth it. I make them for every family gathering-and they never last long! -Marie Kinyon, Mason, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push 1 cherry halfway into each ball. , For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. , Bake at 350° for 10-12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.
Nutrition Facts : Calories 89 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
BONNIE'S CHOCOLATE COVERED CHERRIES MY WAY
I wanted to use up all the candy I had in my pantry, so I put it all on the counter and created these great tasting chocolates. My husband adores chocolate covered cherries, and he says I have the job of making his chocolate covered cherries from now on because they are better than the store-bought kind. When you put one of...
Provided by BonniE !
Categories Chocolate
Time 45m
Number Of Ingredients 6
Steps:
- 1. Assemble all the ingredients before you begin.
- 2. You will need to melt the chocolate using a double boiler. I use the Wilton Chocolate Pro to melt the chocolate. You might consider getting one if you want to start making candy, as they are reasonably priced and have great reviews. It is a nonstick appliance, fast and so easy to operate that it makes making chocolates fun. I also use chocolate molds, but if you want, you can spread the chocolates on wax paper.
- 3. Drain the cherries first.
- 4. Remove the stems if they have them.
- 5. Blot the cherries on paper towels. Remove them to a dry paper towel and let them sit and air dry while you prepare the chocolate.
- 6. Chop the chocolate bark into pieces about the size of the chocolate chips.
- 7. It should look like this.
- 8. Chop the almond bark into small pieces, too.
- 9. Mix bark and all candy ingredients together
- 10. Place the candy in the heated Wilton pot or double boiler to melt it. This recipe is enough candy to fill the Wilton pot, slightly mounded in the center. Stir it occasionally with a wooden spoon as it starts to melt. Once it is melted, you are ready to make chocolates. You can make half cherries, or cover them. If you are using a mold, put a dab of chocolate in the bottom of each mold with an ice tea spoon, and place the cherry on top, then cover the cherry with chocolate. Let the chocolates sit on the counter until they are hardened, then remove from the mold.
- 11. Here is how your chocolate cherry should look in this closeup photo.
- 12. This recipe makes about 65 chocolates, and I have molds for only 30 chocolates, so I spread the remainder of my cherries with chocolate on a sheet of wax paper. I made a few marshmallow covered chocolates, too. Store the chocolates in an air tight container with wax paper between the layers. Refrigerate. They just taste better as they sit.
- 13. Here is how they look. I hope you enjoy them! Happy Candy Making!
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