Sunday, January 13, 2013

Chocolate Covered Cherries

     Chocolate Covered Cherries are a classic. Who knew they were so easy to make yourself? This Chocolate Covered Cherry recipe is easy to make and perfect for your Valentine. Make them a couple weeks before you plan on eating them. Stow them away and forget about them. Do set a reminder on your phone or calendar though, so you don't forget about them when the time comes.

     I never really liked Chocolate Covered Cherries growing up, but I am not sure if that was because I was young and picky, or because they were store bought. Either way, I made them myself this time and they sure are yummy!

     YOU can make Chocolate Covered Cherries at home too with this simple recipe! Nothing shows your Valentine how special they are like a good ole' fashioned homemade Chocolate Covered Cherry you made yourself. While you are at it, you might as well use a blind fold and feed it to them. Why not!?!? That is what Valentine's Day is all about! Rrrrromance!... And Chocolate Covered Cherries of course.

Chocolate Covered Cherries
Scaled Down From: Better Homes and Gardens, New Cook Book, Celebrating the Promise, Limited Edition.

Makes approximately 20 cherries.

1- 10oz jar maraschino cherries with stems.
1 TB butter softened
1 TB white corn syrup
2/3 cup powdered sugar
1- 7oz container of Bakers Dipping Chocolate

-Lay cherries out on a paper towel for a couple hours to drain and dry a bit.
-Don't discard the cherry juice. Keep it in the fridge for one of those mixed drink nights;)
-Line a baking sheet with waxed paper and set aside.
-In your mixer put the butter and syrup. Mix until blended a bit.
-Next, slowly mix in your powdered sugar.
-Leave blender running until butter, syrup, and powdered sugar are blended well and
 have made a smooth texture.
-If the mixture is too soft to work with, cover and chill for a bit.
-Using a 1/2 a tsp, scoop 1/2 tsp amount of mixture out of the bowl.
-Use your fingers to work the mixture around one of the cherries.
-I found using my pointer finger and thumb to pat it down to a little pad worked well. 
 Then I just wrapped it around the cherry and worked it with my fingers to cover.
-After each cherry is wrapped with powdered sugar mixture, set it on the waxed paper
 covered baking sheet.
-Chill in fridge for 1-4 hours or until firm.
-Melt your dipping chocolate according to directions.
-Remove the cherries from the fridge and begin to dip.
-Dip each cherry by holding the stem and dipping one at a time into the chocolate.
-Set each chocolate dipped cherry back onto the waxed paper lined baking sheet, stem
 side up.
-Let cherries stand until coating is well set.
-Once they are well set, store in an airtight container tightly sealed, in a cool, dry place
 for approximately 2 weeks before serving.
-Set a reminder on your phone or calendar so you don't forget about them up in your

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