It was time to surf for an alternative.
I can't remember where we found this recipe, but it's used as a guide line. This recipe makes tasty cherry confections with the runny, red tinted, cherry-flavored filling. We can give four gift boxes for the cost of one box of today's chocolate covered cherries.
|Dip and leave alone!! One week, no cheating.|
(Make extras to sample before anyone notices missing product. Who wants to serve "raw" chocolate covered cherries?)
- Chill the filling overnight.
- Cut the filling into 54 pieces, freeze immediately. Start wrapping in about 15 minutes.
- 54? This this makes 48. The chef needs to random sample the product to ensure it is ready. Making 54 gives you a cushion to serve 48. The worst possible case is you will be burnt out on chocolate covered cherries and won't eat any at your party. The guests will be envious of your holiday will-power.
- Press the filling between two pieces of plastic wrap. Using the bottom of a juice glass keeps warm fingers off and the filling cold, making wrapping an easier task.
- Remember to chill the cherries again at least one hour. The chocolate sticks better.
- Make 48 (54) 1/2" dots of chocolate on waxed paper. Place each dipped cherry on a dot. This ensures the bottom of the candy will be sealed, eliminating messy leaks.
- Survey the dipped cherries for holes. Patch with a spot of melted chocolate.
- Visit The Chocolate Addict for valuable chocolate advise: http://chocolatedecorating.com/. She has great instructional videos on YouTube.
CHOCOLATE COVERED CHERRIES
48 (54) maraschino cherries, you can use the cherries with stems
3 T butter, softened - gotta be butter!
3 T corn syrup
2 c sifted confectioners' sugar
1 lb chocolate confectioners' coating (we prefer real chocolate)
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. Wrap in plastic. Chill to stiffen. (This is when I cut the filling into 48 (54) pieces and freeze. Wrap each cherry in about 1 teaspoon of dough. Chill cherries until firm.
Line a cookie sheet with waxed paper. Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in chocolate coating and place on waxed paper. Chill until completely set, about 10 minutes. Store in an airtight container in a cool place for the filling to melt. Best after 1 week.