Recipe by Redneck Epicurean
This is a Kentucky twist to the Christmas favorite. Yeah, we got Bourbon balls and I love 'em, but I bet if you give these this holiday season, your gonna hear RAVE reviews!
Top Review by clickhere4dawn
We were in a pickle.....every year my coworkers ordered 3 dozen of chocolate covered bourbon cherries for our boss for Christmas. This year the person never called and were sold out of them. So to the internet we went to find a recipe. We crossed our finger and gave it our best shot! I am a cook and a baker but never made candy.
They were easy to make and turned out awesome! We were surprised at how well they turned out. Our boss loved them. Next year we are going to start earlier and soak the cherries longer and use fresh cherries!
- 4 dozen maraschino cherries, drained
- 3⁄4 cup Bourbon
- 3 tablespoons unsalted butter
- 3 tablespoons white corn syrup
- 1⁄4 teaspoon salt
- 2 cups confectioners' sugar
- 1 1⁄2 lbs dipping chocolate
Directions See How It's Made
- 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.