Chocolate Covered Cherries Recipe
Need:
cherry candy mold
Maraschino cherries in juice
Dry candy fondant
Two 16 oz. squeeze bottles
8 inch spatula
Merckens Dark Chocolate Coating or your favorite (Merckens works great if you
have never worked with chocolate before. Another good chocolate for beginners is
"Peters".
Melt chocolate in a double boiler, over lightly simmering water, not boiling.
Fill one squeeze bottle with chocolate. Squeeze out chocolate into each mold
cavity. Tilt the mold to be sure each cavity is coated clear to the tops all
around. Invert mold over wax paper and prop with a cup, so mold isn't touching
wax paper. Let the excess chocolate drip out. When chocolate starts to set up,
use a small spatula to scrape off drippings level at tops of each cavity.
Ready to add syrup: Mix 10 part fondant and 1 part Maraschino cherry juice in a
bowl and pour into the other separate squeeze bottle: This should be the
consistency of Karo syrup. Don't worry you can't ruin this! This mixture should
be thick enough to hold down the cherry.
Drain Maraschino Cherries on paper towels and place one in each cavity. Add
syrup to 1/4" from the top.
Using the squeeze bottle of chocolate working in a spiral from outside to
center, adding chocolate on the top to carefully seal.
Chill in freezer section only until chocolate separates from the mold, about 10
minutes. More time may crack the chocolate shells. Invert mold to dump out
finished cherries CAREFULLY! They may crack if they hit the table hard.
Notes:
Wrap EVERY cherry in 3 x 4 foil candy squares. If you don't wrap, "leaks"
develop.
These completely liquefy in 1 - 2 days easy, if not sooner.
Keep covered tightly and store in cool place. Keeps about 3 - 4 weeks.
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