Chocolate Covered Maraschino Cherries Recipes

Steps:

• Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.
• Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.
• Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.
• Refrigerate for about 40 minutes, or until set.

Steps:

• Drain cherries,place on paper towels and pat well.
• Set aside.
• Place sifted powdered sugar in bowl.
• Combine melted butter,evaporated milk vanilla,and salt.
• Pour over powdered sugar and mix well.
• May need to use hands to form a stiff,not sticky dough.
• Add more powdered sugar slowly,if need to form dough.
• Now pinch of a small amount,flatten into a disc and form around each cherry.
• Pinch off any excess dough.
• Place cherry on wax paper lined cookie sheets and refrigerate for 1 hour.
• Melt chocolate chips and shortening over boiling water in double boiler.
• Dip cherries in chocolate,scraping off excess.
• Refrigerate until chocolate is hard.
• (I cheat sometimes and just use the chocolate flavored Almond Bark or candy coating).

Steps:

• Drain the cherries; dry well; place in a container; pour enough liqueur over the cherries to cover them, seal well and place at room temperature overnight.
• Drain the cherries, saving the liqueur for another use.
• Again dry the cherries well with cheese cloth or a clean cotton cloth. Paper towels will stick. Be careful not to break off the stems.
• Place chocolate chips in a heavy saucepan over LOW heat until the chocolate has melted, stirring constantly. DO NOT let the chocolate get too hot.
• Remove from heat.
• Dip cherries into the chocolate; swirl to coat.
• Place dipped cherries on wax paper; refrigerate to set.

Steps:

• Cream butter and beat in marshmallow creme and salt.
• Add powdered sugar.
• Turn and kneed until mixed thoroughly.
• Refrigerate the mixture for 2 hours .
• De-stem, drain and dry the cherries.
• Cover each individual cherry with some of the marshmallow mixture until completely covered and freeze solid. (usually about an hour).
• Melt chocolate in double broiler. (you can also use your microwave on a very low power setting, just be careful not to burn the chocolate).
• Dip marshmallow covered cherries in chocolate and place an a wax paper-lined cookie sheet.
• Refrigerate for 2 hours and serve.

Steps:

• Pour bourbon over drained cherries. Cover, refrigerate and allow to set for 2 days.
• Combine butter, corn syrup and salt. Blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny. Chill for 30 minutes wrapped in waxed paper.
• While chilling, drain cherries well on paper towels. Pat dry. Reserve bourbon marinade for a cake or other dish (will keep if it is covered and refrigerated).
• Shape a marble-sized piece of fondant around each cherry. Place on waxed paper and chill at least 2 hours until firm.
• Melt chocolate in top of a double boiler over simmering water. Dip cherries in chocolate and set back on waxed papers. Allow trays to cool in refrigerator. Store in airtight containers.
• Candy will ripen well in about 2 days.

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.

Steps:

• In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
• On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
• In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.

Steps:

• Pat cherries dry with paper towels and set aside. In a large bowl, combine butter, corn syrup, unsweetened chocolate and cream. Stir in confectioners' sugar., Knead until smooth. Roll into 18 balls; flatten each into a 2-in. circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow waxed paper-lined container. Cover and freeze at least 2 hours., The day before serving, remove the cherries from freezer. In a microwave, melt white baking chips and 1-1/2 teaspoons shortening; stir until smooth., Holding onto the stem, dip each cherry into white baking chips, allowing excess to drip off. Place on waxed paper; let stand until set. , Melt chocolate chips and remaining shortening; stir until smooth. Drizzle over candies. Refrigerate until firm. Store candies in an airtight container.

Steps:

• Pat cherries with paper towels to remove excess moisture; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in cherry juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle., Insert a chocolate chip into each maraschino cherry. Wrap a tablespoon of dough around each cherry. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 15-17 minutes or until set and edges are lightly browned. Remove to wire racks to cool. , In a microwave, melt remaining chips and shortening; stir until smooth. Dip tops of cookies in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Steps:

• Place cherries in a bowl; cover with rum. Refrigerate, covered, overnight. Drain and pat dry., In a microwave, melt chocolate and shortening; stir until smooth. Holding stems, dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Steps:

• In a bowl, cream butter. Add marshmallow creme, salt, extract and sugar; mix well. Knead into a large ball; chill for 1 hour. Roll into 1-in. balls and flatten into 2-in. circles. Wrap circles around cherries and carefully shape into balls. Place on a waxed paper-lined baking sheet. Cover loosely; refrigerate for 4 hours or overnight. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl. Dip cherries in chocolate; place on waxed paper to harden. Refrigerate in a covered container 1-2 weeks before serving.

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.

Steps:

• Pour brandy over drained cherries; let set for two days.
• Combine butter, corn syrup and salt; blend until smooth.
• Add confectioners' sugar and mix well.
• Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes.
• Drain cherries well on paper towels; pat dry.
• Shape a marble-size piece of fondant around each cherry and place on wax paper-lined tray. Chill until firm, about 2 hours.
• Melt chocolate over hot water, stirring constantly.
• Dip cherries quickly and place on wax paper-lined tray.
• Place in refrigerator to set.
• Store in covered container in a cool, dark place for 10 to 14 days to fully ripen allow the fondant to liquify inside.