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Elegant Dipped Cherries
Taste of Home magazine recipe.
SERVES 18
1 (10 ounce) jar maraschino cherries, with stems well drained
3 tablespoons butter, melted
2 tablespoons light corn syrup
1 ounce unsweetened chocolate square, melted
2 teaspoons half-and-half cream
2 cups confectioners' sugar
1 cup vanilla chip or white chocolate chips
2 1/2 teaspoons shortening, divided
1/2 cup semi-sweet chocolate chips
Pat cherries dry with paper towels and set aside.
In a bowl, combine the butter, corn syrup, unsweetened chocolate and cream.
Stir in the confectioners' sugar.
Knead until smooth.
Roll into 18 balls; flatten each into a 2 inch circle.
Wrap each circle around a cherry and lightly roll in hands.
Place cherries, stem side up, in a shallow paper-lined container.
Cover and freeze for at least 2 hours.
The day before serving, remove the cherries from the freezer.
In a microwave safe bowl, melt vanilla chips and 1 1/2 t. shortening; stir until smooth.
Holding onto the stem, dip each cherry into vanilla mixture; set on waxed paper to dry.
Melt chocolate chips and remaining shortening; stir until smooth.
Drizzle over candies.
Refrigerate until firm.
Store candies in an airtight container.
Taste of Home magazine recipe.
SERVES 18
1 (10 ounce) jar maraschino cherries, with stems well drained
3 tablespoons butter, melted
2 tablespoons light corn syrup
1 ounce unsweetened chocolate square, melted
2 teaspoons half-and-half cream
2 cups confectioners' sugar
1 cup vanilla chip or white chocolate chips
2 1/2 teaspoons shortening, divided
1/2 cup semi-sweet chocolate chips
Pat cherries dry with paper towels and set aside.
In a bowl, combine the butter, corn syrup, unsweetened chocolate and cream.
Stir in the confectioners' sugar.
Knead until smooth.
Roll into 18 balls; flatten each into a 2 inch circle.
Wrap each circle around a cherry and lightly roll in hands.
Place cherries, stem side up, in a shallow paper-lined container.
Cover and freeze for at least 2 hours.
The day before serving, remove the cherries from the freezer.
In a microwave safe bowl, melt vanilla chips and 1 1/2 t. shortening; stir until smooth.
Holding onto the stem, dip each cherry into vanilla mixture; set on waxed paper to dry.
Melt chocolate chips and remaining shortening; stir until smooth.
Drizzle over candies.
Refrigerate until firm.
Store candies in an airtight container.