Chocolate Covered Cherries
Chocolate Covered Cherries
1-2 jars maraschino cherries with stems
1 recipe fondant( see below)
1-2 pkg. chocolate chips, I use 1/2 semi-sweet
1/2 milk chocolate.
3-4 Tbls parafin wax per bag of chips
Fondant
1 lb. powdered sugar
1/3 cup light corn syrup
1/3 cup butter or margerine
1/2 ts. vanilla
First with a fork, then with your hands, blend all ingredients together until very smooth and satiny in appearance. Refrigerate overnight or for a few hours.
Take stems off cherries and lay on paper towels on a cookie sheet and set in freezer. When they are frozen remove them a few at a time,(about a dozen), and wrap in about a teaspoon of fondant. You will need to work with small amounts of the fondant as once it is warm it is impossible to use, it gets easier as you learn. Once the cherries are wrapped set on a waxed paper covered cookie sheet and set back in the freezer. Once all the cherries are wrapped, you will need to melt your chocolate, I always make a few milk and a few dark chocolate cherries. Add parafin to chocolate while it melts, and working in small batches, remove from freezer and dip your cherries.
The secret is here: Most people refrigerate their cherries until serving and the fondant doesn't melt, I dip my cherries about 6-7 days before they are to be eaten, I put them on a high shelf in the pantry, well covered and let them sit. Some will spring holes, you may have to eat them( what a shame) but the rest, in about 6 days will be to die for good. I have tried lots of recipes and my mother and I worked on this recipe for about 4 years before we finally got all the bugs and the technique figured out. Try them they are easy and delicious.
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