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Candy - Chocolate Covered Cherries Post by :customdesign Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1292

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Candy - Chocolate Covered Cherries

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, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Place cherries on wax paper lined baking sheet. Chill till chocolate is hardened,.

Store in a covered container in a cool place. Let candies ripen one to two weeks. Makes 60.

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Candy - Chocolate Covered Cherries By Dayle Candy - Chocolate Covered Cherries By Dayle

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,

Candy - Chocolate Coated Caramels (west Texas Millionaires) Candy - Chocolate Coated Caramels (west Texas Millionaires)

Candy - Chocolate Coated Caramels (west Texas Millionaires)
2 cups sugar 1 cup light corn syrup 1 stick butter 1 can (13 ounce) evaporated milk 1 cup coarsely chopped pecans 1 pound or more semisweet candy dipping chocolate Butter 3 baking sheets generously. In heavy saucepan, cook sugar, corn syrup and butter together until candy thermometer registers 265 degrees. Very slowly, pour in milk. Cook and stir to 250 degrees. This takes time, don't cook too fast. Stir in pecans. Drop from teaspoon onto greased sheets; cool. Melt chocolate in top of double boiler over hot water. Pick up each caramel center with toothpick and dip in chocolate. Or