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Cherry Creams




Source of Recipe


justmecookin.com


List of Ingredients




2 cups sugar
1/2 cup water
1/4 cup light cream or half-and-half
1 tablespoon light-colored corn syrup
1/4 cup finely chopped candied cherries
Few drops cherry flavoring
1 pound dipping chocolate or confectioner?s coating



Recipe



Butter the sides of a heavy 2-quart saucepan. In pan combine sugar, water, cream, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan.

Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 240 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 15 to 20 minutes.

Remove pan from heat. Cool, without stirring, to 110 degree F. This should take about 45 minutes. Remove thermometer. Beat with wooden spoon until candy is just beginning to thicken; add candied cherries and cherry flavoring. Continue beating until creamy and slightly stiff. This should take about 5 minutes total.

Shape candy into 1-inch balls; place balls on waxed paper. Let stand about 20 minutes or until dry. Melt dipping chocolate or confectioner?s coating. Dip balls into the melted chocolate. Let stand until dry. Store tightly covered in a cool, dry place.


Makes about 40 pieces.

Note: If desired, immediately after shaping the candy into 1-inch balls, roll the balls in sifted powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.