Elegant Dipped Cherries

Total Time
3hrs
Prep 1 hr
Cook 2 hrs

YUMMY! From the December/January 05' Taste of Home magazine. Can't wait to try these!!! Cooking time is chilling time.

Ingredients Nutrition

Directions

  1. Pat cherries dry with paper towels and set aside.
  2. In a bowl, combine the butter, corn syrup, unsweetened chocolate and cream.
  3. Stir in the confectioners' sugar.
  4. Knead until smooth.
  5. Roll into 18 balls; flatten each into a 2 inch circle.
  6. Wrap each circle around a cherry and lightly roll in hands.
  7. Place cherries, stem side up, in a shallow paper-lined container.
  8. Cover and freeze for at least 2 hours.
  9. The day before serving, remove the cherries from the freezer.
  10. In a microwave safe bowl, melt vanilla chips and 1 1/2 t shortening; stir until smooth.
  11. Holding onto the stem, dip each cherry into vanilla mixture; set on waxed paper to dry.
  12. Melt chocolate chips and remaining shortening; stir until smooth.
  13. Drizzle over candies.
  14. Refrigerate until firm.
  15. Store candies in an airtight container.

Reviews

(1)
Most Helpful

We have been making these for our annual gift bags and trays ever since it appeared in Taste of Home. Delicious and rich. Here are several additional tips to make this experience a pleasant one. 1). Much easier with 2 people working together. 2). We cut pieces of wax paper that are approx. 3" x 6" and then fold them in half so they are 3" square. 3). One person rolls the dough balls while the other person places a ball between the waxed paper sheet and flattens with the bottom of a glass. Set aside. 4). Make sure that the cherries are as dry as possible. We drain on paper towels and blot as much liquid off as possible. 5). Separate a dough "circle" from the waxed paper, place in palm of hand, center a cherry stem side up and mold the dough to cover. 6). Make sure the cherry is ENTIRELY covered with the chocolate dough prior to dipping. Thank you Courtly for posting. I usually have to search high and low for that Taste of Home magazine.

WaCookinFool December 04, 2008

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