Cocoa Covered Cherries Recipes

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.

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.

COCOA COVERED CHERRIES

Steps:

• Start this 5-6 days in advance.
• Prepare cherries by adding the Amaretto to the jar of drained cherries, cover; and place in fridge.
• Make sure you gently rotate, move, cherries to get all in Amaretto.
• Once a day!
• Drain the cherries, keeping 1T.
• of the Amaretto, and place on paper towel and dry well.
• Prepare fondant and prepare to cover cherries.
• Holding stem and being careful not to brake stem off,dip cherries into fondant and cover completly.
• Place onto waxed paper to set up.
• After the fondant sets; dip cherries in to cocoa, once again covering completly.
• Return to waxed paper.
• Place in fridge or leave at room temp.