Smore Dipped Cherries Recipes

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:

• Drain cherries, reserving 1/3 cup juice. Pat cherries dry with paper towels. Pour reserved juice into a small saucepan; stir in marshmallow creme. Cook and stir over low heat until smooth. Remove from the heat., Place cracker crumbs in a shallow bowl. Coat each cherry with marshmallow creme mixture; allow excess to drip off. Dip in cracker crumbs. Place on waxed paper-lined baking sheets; cover and refrigerate for at least 15 minutes., In a microwave, melt chocolate chips and shortening; stir until smooth. Partially dip cherries into chocolate; allow excess to drip off. Return to baking sheets; refrigerate until 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:

• In a bowl, stir together sugar, corn syrup, 1 tablespoon water, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners' sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Scoop 1 teaspoon of dough into your palm and flatten into a 1-inch round. Place a cherry in center of round and wrap dough around cherry, pressing with your fingers, if necessary, to enclose. Gently roll between your palms until smooth. Repeat process with remaining dough and cherries. Make a small loop in one end of each length of wire, then insert a looped end into center of each cherry (loop will prevent wire from slipping out when dipping). Transfer to a parchment-lined sheet. Let stand, uncovered, until hard and dry, at least 2 hours and up to 1 day.
• Using wire stems to hold them, dip each cherry into chocolate, then lift and let excess chocolate drip back into bowl. Transfer to a parchment-lined sheet and let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.

Steps:

• In a bowl, add the marshmallow creme and cream cheese; mix until well blended (adding cherry juice gradually to help blend).
• Stir in the chopped maraschino cherries.
• Serve immediately with fresh fruit, or refrigerate until ready to serve.
• Note: Serve with cantaloupe, honey dew, seedless red and green grapes, fresh pineapple, strawberries and watermelon.

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:

• Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
• Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
• Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
• Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
• Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
• Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

Steps:

• Heat the oven to 300 degrees. Line two baking sheets with parchment, and set aside.
• In a medium bowl, toss red cherries with balsamic vinegar and 1 tablespoon sugar. In another bowl, toss yellow cherries with white balsamic vinegar and remaining tablespoon sugar. Let cherries stand 30 minutes.
• Arrange cherries cut-sides up on the prepared baking sheets. Bake until cherries are wrinkled but still moist, 30 to 40 minutes. Transfer sheets to a wire rack to cool completely. Store the cherries in an airtight container, refrigerated, up to 1 week.