Brandied Chocolate Covered Cherries Recipes

BRANDIED CHERRIES

Steps:

• In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
• Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
• Store in refrigerator 4 to 6 weeks before serving.

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.

LIQUEUR SOAKED CHOCOLATE MARASCHINO CHERRIES

Steps:

• Drain the cherries; dry well; place in a container; pour enough liqueur over the cherries to cover them, seal well and place at room temperature overnight.
• Drain the cherries, saving the liqueur for another use.
• Again dry the cherries well with cheese cloth or a clean cotton cloth. Paper towels will stick. Be careful not to break off the stems.
• Place chocolate chips in a heavy saucepan over LOW heat until the chocolate has melted, stirring constantly. DO NOT let the chocolate get too hot.
• Remove from heat.
• Dip cherries into the chocolate; swirl to coat.
• Place dipped cherries on wax paper; refrigerate to set.

BRANDIED CHOCOLATE COVERED CHERRIES

Steps:

• Pour brandy over drained cherries; let set for two days.
• Combine butter, corn syrup and salt; blend until smooth.
• Add confectioners' sugar and mix well.
• Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes.
• Drain cherries well on paper towels; pat dry.
• Shape a marble-size piece of fondant around each cherry and place on wax paper-lined tray. Chill until firm, about 2 hours.
• Melt chocolate over hot water, stirring constantly.
• Dip cherries quickly and place on wax paper-lined tray.
• Place in refrigerator to set.
• Store in covered container in a cool, dark place for 10 to 14 days to fully ripen allow the fondant to liquify inside.