Amish Chocolate Covered Cherries Recipes

CHOCOLATE-COVERED CHERRIES

Steps:

• In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

MY FAMOUS CHOCOLATE COVERED CHERRIES

Steps:

• Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
• Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
• Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
• Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
• Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
• Remove cherries carefully as not to break them open and loose the center.
• Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

AMISH CHOCOLATE COVERED CHERRIES

Steps:

• In a medium size bowl, mix 3 cups powdered sugar, butter and 1/4 cup cherry juice together. Add in the last cup of powdered sugar, 1/4 of a cup at a time, until the mixture forms a soft dough. Refrigerate...

BETTER THAN STORE BOUGHT CHOCOLATE COVERED CHERRIES

Steps:

• 1. Start by making a fondant - simply combine the first five ingredients until smooth and not sticky. Chill in fridge for an hour.
• 2. Line a baking sheet with wax paper and spread cherries out in a single layer - stems on, if possible. Freeze for an hour.
• 3. When ready to make your chocolate covered cherries, remove fondant and cherries from the fridge/freezer. Since it takes a bit of time to make these, I remove only a few cherries and a bit of fondant at a time so that they don't get too warm and sticky.
• 4. Wrap each cherry in 1-2 teaspoons of the fondant, forming a tight ball. Return cherries to tray and freeze again for an hour.
• 5. Use either the microwave or a double-boiler to melt your chocolate. Thin it down with enough reserved cherry juice to get the proper consistency for dipping.
• 6. Removing a few fondant-wrapped cherries from the freezer at a time, dip them in the chocolate and coat completely. Since my cherries didn't have stems, I did follow the tip of using a toothpick to aid in the dipping process. Let the excess chocolate drip off, then put the cherry on wax paper to rest. Dab a bit of extra chocolate on top to cover any hole left from the toothpick.
• 7. When done, place dipped cherries in the fridge to set. Store in an airtight container in the fridge as well. If you let them be for a few days, the center with be nice and liquidy... but they're good right away too!