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Full Online Book HomeLearning KitchenCandy - Chocolate Covered Cherries By Dayle
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Candy - Chocolate Covered Cherries By Dayle Post by :Maxfreesurfing Category :Learning Kitchen Author :Unknown Date :December 2011 Read :816

Click below to download : Candy - Chocolate Covered Cherries By Dayle (Format : PDF)

Candy - Chocolate Covered Cherries By Dayle

4 jars marashino cherries with stems -- (16 oz ea.)
1/4 c. dark rum or marashino liqueur (optional)
EASY FONDANT
1 can sweetened condensed milk -- (14 oz)
2 Tbsp. plus 2 tsp. light corn syrup
1/2 tsp. almond flavouring
8 c. icing sugar
1 1/2 lb. good quality chocolate

You can get big jars of cherries at Costco. Remove 1 Tbsp cherry juice from each small jar and replace with rum. (I omitt this).

Let sit at least 4 hrs. The chocolate can be dark (my favorite) or milk chocolate, or even white or some of each. Drain the cherries, then drain on paper towels. They are easier to work with when they are dry. FONDANT: Mix sweetened condensed milk, corn syrup and extract (taste it, you may want more extract) in a large bowl.

Gradually stir in icing sugar until well blended. You may need to work the last bit in with your hands. Cover well with plastic wrap. Line a cookie sheet with waxed paper. Set aside. Keep fondant covered, while working so it doesn't dry out and get all crusty.

Holding a rounded tsp. of fondant in your hand, press it into a 2 inch circle with your finger tips. Place a cherry in the centre and wrap completely, leaving the stem bare. Place on the cookie sheet. Repeat with the remaining cherries.

Rerigerate each cookie sheet at least 20 min., or up to 2 hrs. until fondant is firm. Melt chocolate in a small saucepan over low heat (careful it burns easily) or in the top of a double boiler over boiling water (make sure NO water gets into the chocolate for it will instantly
harden).

Pour some of the melted chocolate into a deep mug or measuring cup. Holding a fondant covered cherry by the
stem, dip into the chocolate to coat. Let drip over the mug for a few seconds, then place again on lined cookie sheet.
Repeat, remelting the chocolate when necessary.

Refrigerate 10 min. until firm. Remove from frige, cover loosely and store at room temp. in covered container for 1 week to allow centres to liquify. Then refrigerate in airtight containers. ( I stored these for several weeks in a cool area, and they were just fine.)
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NOTES : The candy centres turn into liquid, in this easy but time consuming recipe.
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1/4 cup butter, softened 1 tablespoon milk 1/2 teaspoon almond extract 16 oz. maraschino cherries with stems (drain well) 2 cups semisweet chocolate chips 2 tablespoons shortening Mix sugar, butter, milk, and almond extract, kneading into a large ball. Roll into 1-inch balls, then flatten each ball into a 2-inch circle. Wrap one circle around each cherry, lightly shaping with hands. Place stem up on a baking sheet lined with waxed paper, then cover loosely. Refrigerate for at least 4 hours. (Overnight is okay, too.) Melt chocolate chips and shortening together in microwave or a double boiler. Holding onto stem, dip
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60 maraschino cherries with stem 3 tablespoons butter or margarine, softened 3 tablespoons light corn syrup 1/4 teaspoon salt 2 cups sifted powdered sugar 1 1/2 pounds dipping chocolate or white chocolate (for coating candy) Drain cherries thoroughly. Place in paper towels. Combine butter, corn syrup and salt. Stir in sifted powdered sugar. Knead sugar mixture till smooth. (chill mixture if it's too soft.) Shape 1 teaspoon of the sugar mixture around each of the cherries. Place on waxed paper lined baking sheet; chill. In a small saucepan melt chocolate, stirring constantly. Do not add any liquid.. Holding cherries by stems,
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