Chocolate Covered Cherries

Did you know that January is National Chocolate Covered Cherry month? Well it is and I think we should all celebrate this delicious treat by making up a batch from scratch and sharing with friends and family. Chocolate covered cherries and scratch aren’t usually two words you hear in the same sentence because they seem to be one of those sweet treats we purchase more than make. I know that has been the case for me personally since I have a brother who loves chocolate covered cherries and I always just pick him up a box. Not anymore it’s time to change things up a bit and try something new. I was pleasantly pleased to find this recipe for chocolate covered cherries easy to follow. It’s not a hard recipe just requires a little time to allow for candies to chill to carry on to next step. It will all be worth it in the end, sharing and enjoying homemade chocolate covered cherries.

Ingredients:

• ¼ c. plus 2 T. butter, softened
• 2 ½ c. sifted powdered sugar
• 1 ½ t. milk
• ¼ t. vanilla extract
• About 42 maraschino cherries, stems on
• 1 (12 oz) bag semi-sweet morsels
• 1 T. shortening

Directions:

1. Cream butter; gradually add sugar, beating well
2. Blend in milk and vanilla
3. Chill for at least 2 hours
4. Drain cherries and pat dry
5. Place sugar in a bowl, then put sugar bowl in a bowl of ice (to keep chilled)
6. Shape a small amount of sugar mixture around each cherry
7. Place on baking sheet lined with wax paper
8. Chill for at least 2 hours, until firm
9. Combine chocolate and shortening in top of double broiler
10. Once water starts to boil, reduce to low
11. Start to dip cherries once chocolate is melted and smooth
12. Hold cherry by stem and dip in chocolate until evenly coated
13. Once all cherries dipped, chill and then keep in cool place

Tags: Date night at home, dessert recipe, dessert recipes

This entry was posted on Wednesday, January 5th, 2011 at 10:56 pm and is filed under deseert recipes, dessert recipes, desserts. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.