Here are the ingredients for Chocolate Covered cherries. I buy the dipping chocolate at Sam's at Christmas time, but you can use Chocolate candy coating, or chocolate chips mixed with paraffin wax if you need to (16 oz chocolate chips, 1 bar paraffin). It just needs to harden after it has been dipped. I buy the big jar of Cherries at Sam's, it is more cost effective, but there are about 200 cherries, which is a lot!
I had already drained the cherries, so I don't have pictures of that process.
Drain the liquid off the cherries (we save and pour on ice cream). Place the cherries on several layers of paper towels (on a cookie sheet or baking pan) to dry out. May want to let them dry for an hour or more.
While they are drying, mix other ingredients.
This is the softened butter and the corn syrup and salt before powdered sugar was added.
Here I have mixed in 1/2 of the sugar with a spoon.
It is most effective to mix the last of the sugar with your hands until it is like play dough.
Here is the completed fondant/dough.
Take about 1/2 to 1 teaspoon of the dough and flatten it out.
Wrap around the cherry and set on wax paper on a cookie sheet. As the fondant warms up, or you get cherry juice on your fingers, the dough gets very sticky. It was much better with gloves, but you may have to wash and dry your hands a few times. Also you can put the dough in the refrigerator if it gets to sticky and warm. It is a little easier do deal with when it is cooler.
Break up the chocolate into small pieces and melt in microwave according to instructions, or in a double boiler on stove.
I forgot to get pictures while we were dipping, but you just hold the stem of the cherry and dip in chocolate. You can use a spoon to pour over cherry. Place on wax paper and let harden. Make sure the cherries are completely covered in chocolate. Check the bottoms of the cherries after they have hardened, and make sure there is no white showing. Anywhere there is an opening, juice will start to seep out. You may have to add a little more chocolate to the bottoms of the candies.
Here are the finished product.
If you can keep them around long enough - about 2 weeks- the fondant liquefies similar to the store bought candies. Well that is what the recipe says. We haven't made it long enough. It does start to liquefy fairly quickly though.
Chocolate Covered Cherries
60 Maraschino cherries,w/stem
3 tablespoons Butter or margarine,softened
3 tablespoons Light corn syrup
1/4 teaspoon Salt
2 cups Confectioner's sugar, sifted
1 1/2 pound Dipping chocolate or white chocolate ( for coating)
Drain maraschino cherries thoroughly, Place on paper toweling. Combine butter or margarine, corn syrup and salt. Stir in sifted confectioner's sugar. Knead sugar mixture until smooth ( chill if mixture is too soft.) Shape 1/2 to 1 teaspoon of the sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill. Melt chocolate according to package instruction in either microwave or in double boiler. Holding cherries by stems, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is hardened. Store candy in a covered container in a cool place. Let candies ripen a week or two.
For a variation, you can also melt a small amount of white candy coating and add some food coloring and drizzle on the chocolates for a fancier look.