Aunt Beas Chocolate Covered Cherries Recipes

CHOCOLATE COVERED CHERRIES

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.

CHOCOLATE COVERED CHERRIES

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.

CHOCOLATE-COVERED CHERRIES

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.

OLD FASHIONED CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towel to dry
• In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary.
• Wrap each cherry in about 1 tsp of dough. Chill until firm.
• In a microwave-safe bowl melt chocolate chips with oil for about 20 seconds at a time (stirring each time) until chocolate is just melted and completely smooth.
• Dip each cherry in by its stem and place on wax paper-lined sheets. Place in an air-tight container (like a large tupperware) and store in a cool place for TWO WEEKS (yes, it is a long time-- but patience... I promise they taste best if you wait until the fondant softens)!

AUNT BEA'S CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries.
• Prepare fondant.
• Add all fondant ingrediants together in a large bowl and mix together.
• Knead fondant adding powdered sugar just until the fondant no longer sticks to the table or board.
• Roll fondant into one inch balls, flatten and wrap around cherries, sealing at the stem.
• Place into refrigerator to chill.
• Add both bags of chips to top of double boiler with water in bottom half simmering.
• Add approximately a two inch square of paraffin to chip (as shavings).
• Let melt, stirring occasionally.
• When fully liquid dip cherries into chocolate and place on waxed paper to set.
• Store in the refrigerator until ready to eat.

CHOCOLATE COVERED CHERRIES

Steps:

• Melt 4oz of Parowax in Double Boiler.
• Add the 12 oz bag of Nestle Semi-Sweet Morsels.
• Stir occassionally untill melted.
• Stick a cherry with a tooth pick in then dip it in the chocolate then place on a cookie sheet that is covered with wax paper.
• Repeat untill all cherries are gone.
• Let cool.
• The tooth pickes can be removed.
• When cooled peel of wax paper and place chocolate covered cherries in refrigerater untill cold.
• They are ready to be eaten.