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Chocolate Covered Cherries

chef.jackson's picture
  Maraschino cherries 10 Ounce
  Butter/Margarine 3 Tablespoon
  Light corn syrup 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Powdered sugar 2 Cup (32 tbs)
  Semi sweet chocolate morsels 12 Ounce
  Shortening 1 Tablespoon

Drain 50 cherries; pat dry on absorbent paper towels, and set aside.
Reserve remaining cherries for other uses.
Combine butter, syrup, and salt in a medium mixing bowl, stirring well; stir in powdered sugar, and knead in bowl until smooth.
Shape 1/2 teaspoon sugar mixture around each cherry.
Place on a waxed paper-lined baking sheet; chill about 2 hours or until firm.
Combine chocolate and shortening in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Dip each cherry by the stem into chocolate.
Place on a waxed paper-lined baking sheet; chill until firm.
Store in an airtight container in the refrigerator.

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