FONDANT FOR CHOCOLATE CHERRIES
Chocolate cherries fondant. I use this inside the chocolate shell. It melts into a great liquid within 5 days. It is imperative to sift the powdered sugar.
Provided by Cammy Kinstedt
Categories Desserts Frostings and Icings Fondant Recipes
Time 45m
Yield 40
Number Of Ingredients 4
Steps:
- Sift confectioners' sugar several times into a bowl to eliminate all lumps.
- Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners' sugar until thoroughly incorporated.
- Turn fondant out onto a work surface generously dusted with confectioners' sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 7.4 g, Cholesterol 2.3 mg, Fat 0.9 g, SaturatedFat 0.5 g, Sodium 21.7 mg, Sugar 6.6 g
CHOCOLATE-COVERED CHERRIES WITH MELTING FONDANT FILLING
Maraschino cherries covered in fondant then dipped in chocolate. Over the course of a few days, the fondant then melts within the chocolate coating.
Provided by Mimi
Categories Candy
Number Of Ingredients 7
Steps:
- Open and drain cherries. Spread on paper towel and let dry.
- In bowl of mixer combine first three fondant ingredients. Mix on medium speed until light and fluffy for about five minutes. Sift powdered sugar to get rid of lumps - this is a vital step. Add to mixture in mixer bowl and continue to beat until well incorporated. Pull out of mixing bowl and on powder sugar-dusted counter top, knead fondant for five minutes. Cut fondant in half and wrap each piece in plastic wrap, then place in refrigerator for at least 30 minutes to chill.
- With powder sugar covered hands, pinch off small amounts of fondant and cover a dried maraschino cherry with the fondant. Continue until all cherries are covered in fondant.
- Put chocolate candy coating in a microwave safe bowl. Place in microwave oven, microwave on high for 30 seconds, stir well. Microwave in 10-second intervals, stirring after each until chocolate is melted. Take cherries and dip one at a time using a fork. Make sure that the entire cherry and fondant is completely covered! If you leave holes, the fondant will leak out. Place on wax paper or parchment paper-covered cookie sheet. If desired, use sprinkles before chocolate hardens. Cool and let candy harden. Serve in individual candy cups, if desired.
- Store in a covered container with wax paper between the layers. You can store them individually in #4-sized cupcake/candy holders.
- PLEASE NOTE: Chocolate covered cherries need to set up for at least five days for the fondant to dissolve!
Nutrition Facts :
CHOCOLATE-COVERED CHERRIES
Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can (and should) prepare these ahead. The candy gets better as it's stored, with the centers becoming even juicier. -Linda Hammerich, Bonanza, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.
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
HOMEMADE CHOCOLATE-COVERED CHERRIES
Chocolate-covered cherries are a classic candy recipe. Juicy cherries, sweet fondant, and dark chocolate combine in this beloved dessert.
Provided by Elizabeth LaBau
Categories Dessert Snack Cookies & Candy
Time P4DT10m
Yield 20
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- The day before you want to make the chocolate-covered cherries, drain the cherries from their soaking liquid and reserve 2 tablespoons of the liquid. Pat the cherries dry between sheets of paper towels and let them sit on a wire rack overnight to dry.
- The next day, prepare the fondant filling. In the large bowl of a stand mixer , combine the butter, corn syrup, reserved cherry liquid, almond extract, and liquid invertase, and beat until combined. It is okay if the butter separates at this point-it will all come together soon.
- Stop the mixer and add the confectioners' sugar to the bowl, then mix on low speed until the candy comes together in a ball around the mixing paddle.
- Scrape the bottom of the bowl to make sure everything is incorporated, and check the texture of the candy: it should be quite soft, but not so sticky that you cannot handle it.
- If necessary, add a little more confectioners' sugar to make it workable, but remember: the softer it is, the sooner it will liquefy.
- Use a small candy scoop or a teaspoon to form a quarter-sized ball of fondant, and roll it in your hands to get it round. Flatten the ball between your palms, and place a cherry in the center of the fondant.
- Bring together the outer edges and pinch the fondant together at the top where the stem extends from the cherry. Make sure the cherry is covered completely, then roll it between your palms to smooth out any seams or wrinkles and get it round.
- Place the cherry on a waxed paper-covered baking sheet , then repeat with the remaining cherries until they are all covered with fondant. Refrigerate the tray until the fondant feels firm, at least 30 minutes.
- While you are waiting for the fondant to firm up, melt the chocolate candy melts over medium heat in a double boiler.
- When the fondant is firm, begin the dipping process. Holding a cherry by the stem, dip just the bottom in the chocolate, coming about 1/4-inch up the sides of the cherry. Place the cherry back on the baking sheet and repeat with the remaining cherries.
- By the time you have finished dipping the bottom of the last cherry, the first cherry will probably be set and ready to be fully dipped. (If not, refrigerate the tray briefly to set the chocolate bottoms.) Hold a cherry by the stem and drag it through the chocolate, coating it completely. Be sure that there is absolutely no fondant showing through. When it is fully covered with chocolate, let the excess drip over the bowl, then gently drag the bottom edge over the lip of the bowl to remove any excess. Replace the cherry on the baking sheet and repeat with the remaining cherries.
- Set cherries aside at room temperature for 2 to 3 days to allow the centers to begin to liquify. (Cold temperatures will slow down the invertase's work). Test the liquid centers after 2 to 3 days, and continue to monitor their progress via the occasional taste test until the centers have completely liquified.
Nutrition Facts : Calories 245 kcal, Carbohydrate 34 g, Cholesterol 7 mg, Fiber 3 g, Protein 2 g, SaturatedFat 7 g, Sodium 7 mg, Fat 12 g, ServingSize 40 cherries (20 servings), UnsaturatedFat 4 g
FONDANT-FILLED CANDIES
Meet the Cook: Here's an easy way to make two festive and unique candies from one basic recipe! Half of the creamy fondant is flavored with mint for the centers of peppermint patties. Then you mix a little maraschino cherry juice with the rest of the fondant and use it to "wrap" cherries before dipping them in chocolate. -Debbi Loney, Central City, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.
Nutrition Facts : Calories 343 calories, Fat 13g fat (11g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 1g fiber), Protein 1g protein.
DOUBLE CHOCOLATE COVERED CHERRIES
These candies are delectable. Covered first with chocolate and than white chocolate, they are truly decadent! If you're really a chocolate fanatic (like me), try using semisweet chocolate instead of white for the second coating.
Provided by Karen..
Categories Candy
Time 35m
Yield 24 candies
Number Of Ingredients 8
Steps:
- Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
- Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
- Stir in confectioner's sugar (mixture will seem dry).
- When most of the sugar is mixed in, turn out onto counter and knead until smooth.
- Divide into 24 pieces (about 2 tsp each) and shape into balls.
- Flatten each ball and mold around cherries, covering cherry completely (leaving stem out).
- Refrigerate at least an hour or until very cold and very firm.
- Line large cookie sheet with waxed paper.
- In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
- Place pan or bowl over hot water to keep dipping consistency.
- Holding stems (or use toothpicks if your cherries have no stems), dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
- Place on waxed papered cookie sheet to set.
- Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.
AUNT BEA'S CHOCOLATE COVERED CHERRIES
My family has made these for years as part of the annual holiday baking and candy making. I do sometimes temper the chocolate instead of using the paraffin depending on time.
Provided by gloamingwood
Categories Candy
Time 45m
Yield 40 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140.8, Fat 4.5, SaturatedFat 2.7, Cholesterol 4.4, Sodium 19.1, Carbohydrate 26.4, Fiber 0.9, Sugar 23.6, Protein 0.5
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