Chocolate covered cherries has been a favorite Christmas candy, of mine, since I was a teenager. My mom used to give me a box of Queen Ann cordial cherries every year at Christmas. After my mom died and I no longer received that gift, I decided to try to make my own.
I don't know where I came across this recipe but I've been making these since about 2012. I've never tried any other chocolate covered cherry recipe. There was no need. This gives me the perfect combination of white fondant and chocolate that wraps around a cherry. Every bite takes me back to my childhood and my mom's special gift to me.
You can certainly eat them right away, but I prefer to wait about a week. This allows the inside to liquify. I have kept these in an airtight container in the refrigerator for up to 2 weeks.
To make these a little more "special," I've used cherries soaked in moonshine. I bought moonshine cherries while on vacation in eastern Tennessee. They don't have the stem, but they can still be dipped by using a fork. Just make sure you keep them away from the kids!
YIELD: 36 cherries (about 3 dozen)
INGREDIENTS
2 1/2 C confectioners' sugar
1/4 C butter or migraine, softened
1 Tbsp milk
1/2 tsp almond extract
2 (8oz) jars maraschino cherries, with stems, well drained
2 C semi-sweet chocolate chips (12 oz)
2 Tbsp shortening or coconut oil
DIRECTIONS
In a mixing bowl, combine sugar, butter, milk and extract. Mix well.
Knead into a large ball.
Roll into 1" balls and flatten each into a 2" circle.
Wrap around cherries and lightly roll in hands.
Place with tstemps up on waxed paper-lined baking sheet.
Cover loosely and refrigerate 4 hours or overnight.
Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
Holding on to stem, dip cherries into chocolate; set on waxed paper to harden.
Store in a covered container.
Refrigerate 1-2 weeks before serving.
NOTE
You may use cherries without stems. Use a fork and spoon to dip and cover the cherries with chocolate. This is my method when I use the "moonshine cherries."
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