Prep 3 hrs
Cook 0 mins
These are so good. I have to make 2 dozen for my grandmother every Christmas and she refuses to share them. She actually hides them and pulls them out one at a time! I really have no idea how many this makes as I usually double or triple the recipe. Also it depends on how much of the center you like . UPDATE: some people have had difficulty with the filling being to runny....adding more powdered sugar is not going to alter the taste so feel free to add another 1/2 c to a cup with out worry :)
- Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
- Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
- Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
- Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
- Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
- Remove cherries carefully as not to break them open and loose the center.
- Place in an airtight plastic container and keep in a cool dry place for up to 1 month.
I've tried making these 3 times. The first 2 times were delish...but a terrible, terrible mess! The 3rd time was a charm and they turned out beautifully! I used cherries with stems (so much easier!) and I added 1.5 cups powdered sugar to give it more of a sugar cookie dough consistancy.
I put powdered sugar in my hand and patted out a silver-dollar-size disk in my palm. It kept it from sticking to my fingers but wrapped beautifully around the cherry. I found it much easier to place cherry on the disk, then turn it upside down and let the disk "fall" onto the cherry and finally pinching it around the stem.
I froze the wrapped cherries before dipping in chocolate. Perfect! Thanks so much :)
These are quite amazing. The first time I used the recipe exactly and they were most excellant. Now I change it. The best idea was to use a candy mold. Much easier than trying to dip them. Also, instead of that condensed milk I use a combination (or entirely) Baily's Irish Cream. Also, I use about 1/2 a tsp of the fondant (very chilled) and roll it in a little ball and stuff it inside the maraschino cherry (after chilling again). Then I pop those into the molds that I've brushed 4 or 5 coats of chocolate into. Fill in around them and voila.
This is the easiest and most incredibly delicious recipe out there!!! I used Baily's, Raspberry liqueur and Amaretto for flavoring and Oh My God!!! To die for!!! I decorated them with red holly berries with leaves piped frosting, and chocolate frosting trunks and green evergreen needles piped frosting and swirled chocolate piped frosting and chocolate jimmies!!! Beautiful! Thanks a hundred times over for this easy and yummy recipe!!! I made tons of them and gave them as gifts in lovely Christmas paper candy cups in wonderful Christmas tins!!! A very huge hit with everyone!!! Always, Jelly :)