Chocolate Covered Cherries Question?
9 years ago
last modified: 9 years ago
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Comments (8)Here's Marilyn's recipe. I made these and they are really good. The only caution I have is to not use too much fondant when you wrap it around the cherry. Chocolate Covered Cherries 8 tablespoons butter (melted) 6 tablespoons corn syrup 3 jars Maraschino cherries (with stems) 1 can Eagle Brand Condensed milk 1 teaspoon vanilla 3 pounds powdered sugar 2 tablespoons shortening 12-oz. pkg. semi-sweet or milk chocolate chips Blend together butter, syrup, milk and vanilla and add sugar. Knead and form into balls. Put cherries inside of balls (flatten each ball, set cherry in center and fold dough around cherry) and set in freezer for 1 hour. Melt shortening in the top of a double boiler. Add chocolate chips and stir until melted. Dip cold cherries in chocolate and drop on waxed paper. Makes about 125 cherries. Cherries become juicy as they set. Marilyn...See MoreStout Chocolate Cherry Bread
Comments (1)I'm afraid to make it.....for fear a storm will come and I'll lose pwoer! But it sounds wonderful!! Linda C...See MoreQuestion about cherry fudge (not made with chocolate)
Comments (7)Here it is, Linda, with my changes--I had to change out the 1/2 C milk and 1/2 C half-and-half or light cream (you need it to equal 1 C of milk/cream/half-and-half) because I called my DH from the store and asked if we had any milk and he said, yes, we have about a quart. I don't know what he was looking at, but we had no milk!) I improvised using what I had on hand. The original recipe calls for 1/2 C milk and 1/2 C half-and-half or light cream. ... so do ya think it needs to be refrigerated? 2 C granulated sugar 1/2 C cream 1/4 C half-and-half 1/4 C water 1 T corn syrup,, the clear kind 1/2 tsp salt 1 T butter 1 tsp vanilla 10 drops cherry extract one 8 oz jar cherries, drained, dried, chopped 1/2 tsp butter, melted--or more as needed Candy thermometer Line a loaf pan with foil, and have the foil extend out over the edges. The recipe uses a 5-3/4x3x2-inch loaf pan but I don't have one that small, so I used the one I had which is a standard size. Butter the sides & bottom of the loaf pan, and the sides of a 2-quart saucepan. In the saucepan combine the sugar, "milk stuff", corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan. Continue boiling steadily, stirring occasionally (I stirred often), until thermometer registers 235 degrees F, about 20 minutes. Once you get to 235 degrees, emove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees F (today was chilly and this cooling part only took me about 8 to 10 minutes). Take the thermometer out of the saucepan. Beat mixture vigorously by hand with a wooden spoon for 5 minutes. Add the cherries and the cherry extract. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. Eat and think of Sooz and Linda who love cherries!...See MoreChocolate Covered Cherries
Comments (18)I still haven't dipped my cherries yet...decided to make Coconut Bon Bons and dip them at the same time. I've made the Coconut Bon Bon recipe a number of times and yet...it's hand written by a friend and it reads: 1 Eagle Brand milk. I had the sweetened condensed out, put it back and used evaporated milk instead. As I'm pouring it into the mix, I thought "Eagle Brand doesn't make evaporated milk." Ugh! I stopped pouring, yet used enough that the mixture is thinner (much thinner), added more (much more) powdered sugar to stiffen it up, slipped it into the frig for a couple of hours. Finally got them rolled into balls, could only roll two, rinse and dry my hands, roll two more. What a time waster! So, I was hoping Ann would let us know what tips she might share with the dipping process...How do you make them look so "package" beautiful? Deborah...See More- 9 years ago
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