It was a request from a reader I couldn’t refuse. “Help! I always make chocolate covered cherries for New Year’s and I lost your recipe. Do you still have it?” And the answer is…yes.
The first time I tasted these was when friend, Perrin Rountree, an Anderson Township reader, brought them to work during the holidays.
Easy to make, there’s just a bit of technique involved, which I’ve explained in detail.
Maybe you need just one more confection for that holiday dessert tray. Or is it a hostess gift you’re looking for? Get ready to impress the lucky recipient!
And as we end the old year and segue into the new one, my prayer is that you finish the holidays with health and happiness, and start the New Year the same way.
Candy shop quality chocolate covered cherries
1 jar l0 oz., maraschino cherries with stems
Drain cherries very well on paper towels for several hours. They must be dry for fondant to adhere.
Not a true fondant, but an easy one. You’ll have fondant left over.
3 tablespoons butter, softened
3 tablespoons light corn syrup
2 cups powdered sugar
12 oz. or so melted good quality chocolate
Mix butter and syrup, and then mix in powdered sugar. It will look a bit dry but will come together as you knead it smooth.
If too soft to handle, chill for 15 minutes. (Mixture can also be made a week ahead, refrigerated and brought to room temperature).
Shape l/2 to l teaspoon mixture around each cherry, fitting fondant closely to cherry, enclosing base of the stem as well.
Roll in your palms to smooth fondant.
Place on baking sheet and chill until firm. This is necessary for chocolate to adhere.
Melt chocolate. Let cool a bit – chocolate will be warm and liquid. Dip cherry into chocolate, sealing completely around the base of the stem again, or juice could leak out. Place on sprayed baking sheet. Chill until firm.
Store in covered container in refrigerator. Bring to room temperature before eating.