Smore Dipped Cherries Recipes

Steps:

• Pat cherries dry with paper towels and set aside. In a large bowl, combine butter, corn syrup, unsweetened chocolate and cream. Stir in confectioners' sugar., Knead until smooth. Roll into 18 balls; flatten each into a 2-in. circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow waxed paper-lined container. Cover and freeze at least 2 hours., The day before serving, remove the cherries from freezer. In a microwave, melt white baking chips and 1-1/2 teaspoons shortening; stir until smooth., Holding onto the stem, dip each cherry into white baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. , Melt chocolate chips and remaining shortening; stir until smooth. Drizzle over candies. Refrigerate until firm. Store candies in an airtight container.

Steps:

• In a large bowl, beat butter and confectioners' sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in the coconut and walnuts. , With moist hands, shape 2 teaspoonfuls of coconut mixture around each cherry, forming a ball. Place on a waxed paper-lined baking sheet. Cover and refrigerate for 1 hour or until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in an airtight container at room temperature for up to 1 month.

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.

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.

Steps:

• Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
• Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
• Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
• Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
• Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
• Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

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.

Steps:

• Cream butter and beat in marshmallow creme and salt.
• Add powdered sugar.
• Turn and kneed until mixed thoroughly.
• Refrigerate the mixture for 2 hours .
• De-stem, drain and dry the cherries.
• Cover each individual cherry with some of the marshmallow mixture until completely covered and freeze solid. (usually about an hour).
• Melt chocolate in double broiler. (you can also use your microwave on a very low power setting, just be careful not to burn the chocolate).
• Dip marshmallow covered cherries in chocolate and place an a wax paper-lined cookie sheet.
• Refrigerate for 2 hours and serve.