Liquor Infused Chocolate Covered Cherries Recipes
LIQUOR-INFUSED CHOCOLATE-COVERED CHERRIES
This is a great recipe for the holidays (but not for kids!). Please prepare ahead of time, as for this recipe takes a week to make.
Provided by Fred Norris
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P7DT2h
Yield 24
Number Of Ingredients 10
Steps:
- Pour cherries, with their juice, into a glass bowl. Cover cherries with rum. Cover with plastic wrap and store in the refrigerate for 1 week.
- Drain and dry rum-infused cherries.
- Line a baking sheet with waxed paper.
- Mix confectioners' sugar, 1/2 cup butter, milk, and maple syrup together in a bowl until smooth and pliable. Wrap each cherry with sugar mixture. Arrange on baking sheet. Cover loosely with plastic wrap and chill until firm, about 30 minutes.
- Combine chocolate chips, semisweet chocolate, 2 tablespoons butter, and paraffin wax in a saucepan. Heat over medium-low heat, stirring, until melted, about 5 minutes.
- Dip each wrapped cherry into the melted chocolate mixture using a toothpick. Return to baking sheet. Repeat with remaining cherries. Cover loosely with plastic wrap and chill until set, about 1 hour.
Nutrition Facts : Calories 190 calories, Carbohydrate 29 g, Cholesterol 12.9 mg, Fat 7.7 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 4.7 g, Sodium 36.3 mg, Sugar 24.5 g
CHOCOLATE COVERED CHERRIES
Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.
Provided by Meredith
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 10.5 g, Cholesterol 1.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 5.1 mg, Sugar 4.5 g
CHOCOLATE RUM-SOAKED CHERRIES
I adore chocolate-covered cherries. Who doesn't? But there's something extra special about making them in my own kitchen for my very favorite people! -Catherine M. Schultz, Racine, Wisconsin
Provided by Taste of Home
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 130 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
LIQUEUR SOAKED CHOCOLATE MARASCHINO CHERRIES
Maraschino dipped cherries are great but liqueur soaked dipped cherries Wowser! These are so easy to make too. You don't waste the liqueur as you can use it in your favorite cocktail after soaking the cherries. This recipe is from The American cooking club magazine.
Provided by Bergy
Categories Candy
Time 30m
Yield 5 Doz apprx.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 513, Fat 20.6, SaturatedFat 12.1, Sodium 12, Carbohydrate 90.5, Fiber 7.6, Sugar 81, Protein 3.1
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- Grab your preferred bottle of liquor, drain your maraschino cherries, and put them into a glass jar that has room for one to two cups of liquor. Since I can I have the 32 Oz mason jars handy. Put cherries into jar and cover with your liquor. Put into the fridge and let soak any where from 24 hours to a year. (yep some people soak them that long)
- Sorry, didn't get a picture of this. I make my own fondant, this recipe is a basic nougat which you can add different flavorings to and dip into chocolate, but that is another how to. Melt your 1/2 cup of unsalted butter, add your can of sweetened condensed milk, add 1/4 teaspoon cream of tartar (this helps the sugar crystals reform smaller crystals resulting in a smoother fondant)then work in your two pounds of powdered sugar. You end up with a nice ball of fondant. It should be pliable, but not super sticky, if it is, add a bit more powdered sugar. Wrap in plastic wrap and let rest for 24 hours if you are patient enough. This is enough fondant to make lots of cherries, or some cherries and other goodies.
- Ok, it has been a week, look at how nice and red the liquor got!! Drain your cherries. DON'T THROW AWAY THE LIQUOR, WE WILL USE SOME OF IT! If I am going to make more of the same type of cherries, I will add a bit more liquor to the jar before adding the next batch of cherries.
- Now while your cherries dry, you break off a piece of your fondant, if you are doing about 24 cherries, the piece of fondant should be a bit larger than your fist. You can always melt more, but I always end up melting more than I need. Better safe than sorry. There are commercial fondants you can buy and add the liquor to, or you can make your own. The fondant will liquefy over time, or you can help it liquefy quicker if you add a drop or two of invertase to the fondant when you melt it down to dip. Once you add the invertase you have to use the fondant, because it will break down into a syrup. Dig out your double boiler, or put a metal bowl on top of a pan with simmering water, not boiling, keeping the pan on low heat, put your fondant into the top of your double boiler, break it up and it will melt faster. Add three to four tablespoons of the reserved liquor you soaked your cherries it. It will help melt the fondant and make it a pretty pink. You want the fondant melted enough to dip
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