Marshmallow Chocolate Covered Cherries Food

CHOCOLATE-COVERED CHERRIES

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.

CHOCOLATE COVERED CHERRIES - SIMPLE STYLE

Steps:

• Cream butter and beat in marshmallow creme and salt.
• Add powdered sugar.
• Turn and kneed until mixed thoroughly.
• Refrigerate the mixture for 2 hours .
• De-stem, drain and dry the cherries.
• Cover each individual cherry with some of the marshmallow mixture until completely covered and freeze solid. (usually about an hour).
• Melt chocolate in double broiler. (you can also use your microwave on a very low power setting, just be careful not to burn the chocolate).
• Dip marshmallow covered cherries in chocolate and place an a wax paper-lined cookie sheet.
• Refrigerate for 2 hours and serve.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries well; let stand on paper toweling.
• Make fondant: Combine butter or margarine, corn syrup and salt; stir in powdered sugar.
• Knead until smooth.
• Chill if too soft.
• Shape a teaspoon of the fondant around each cherry.
• Place on waxed paper-lined baking sheet; chill.
• In small heavy saucepan or deep bowl over pan of hot water, melt chocolate coating, stirring constantly.
• Holding onto stems, dip fondant-covered cherries, one at a time, into melted chocolate.
• Spoon mixture over cherries to coat.
• Place on waxed paper-lined baking sheet.
• Place in refrigerator to harden.
• Store in covered container in cool place.
• Let ripen a week or two and fondant will begin to liquefy.
• Makes 60 chocolate-covered cherries.

CHOCOLATE-COVERED MARSHMALLOW COOKIES

Steps:

• Cookies:
• Whisk almond flour and rice flour in a medium bowl. In the bowl of a stand mixer, on medium speed, beat butter, granulated sugar, powdered sugar, and salt until light and fluffy, about 2 minutes. Reduce speed to low and beat in egg yolk, then dry ingredients.
• Roll out dough between 2 sheets of parchment paper to 1/4" thick. Using parchment, slide dough onto a baking sheet and chill until firm, 30-40 minutes.
• Preheat oven to 350°F. Peel away top layer of parchment paper from dough and punch out rounds with cutter; transfer cookies to another parchment-lined large baking sheet, spacing at least 1" apart. (You should have 36 cookies; if desired, gather scraps and save for another use.)
• Bake cookies until edges are golden but centers are still pale, 10-12 minutes. Let cool on baking sheets.
• Line another rimmed baking sheet with foil and set a wire rack inside. Transfer cooled cookies to rack.
• Marshmallow and assembly:
• Pulse strawberries in a food processor until finely ground. Pass through a fine-mesh sieve into a small bowl to remove larger pieces; set strawberry powder aside.
• Place 1/4 cup cold water in a small bowl and sprinkle gelatin over top; let sit until gelatin is softened, 10-15 minutes.
• Beat egg whites, salt, and 2 tsp. granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to soft peaks.
• Heat corn syrup, remaining 1/2 cup granulated sugar, and 3 Tbsp. water in a small saucepan over medium-low, stirring with a heatproof spatula until sugar is dissolved. Fit saucepan with thermometer and bring syrup to a boil; cook, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 242°F. Working quickly through the next few steps, immediately remove syrup from heat and add gelatin mixture, stirring with spatula just until melted. With mixer on medium speed, gradually stream syrup into egg whites, aiming for the space between the sides of the bowl and the whisk. Increase speed to high and beat until marshmallow is very light, thick, and glossy and the sides of the bowl feel cool to the touch, 10-12 minutes. Beat in reserved strawberry powder.
• Transfer marshmallow mixture to a disposable pastry bag and snip a 1" opening off the end (or use a resealable plastic bag and cut off 1 corner). Position end of piping bag 1/2" from surface of cookie, holding bag perpendicular; applying even pressure, begin slowly piping (do not move the bag). Pipe until marshmallow has expanded to the diameter of the cookie, then slowly lift the tip upward to create a soft peak. (Imagine a tall Hershey's Kiss shape about 2" high.) When all the cookies have been topped with marshmallow, chill uncovered on baking sheet until marshmallow is set, 2-2 1/2 hours. (Loosely cover at this point and chill up to 12 hours if desired.)
• Heat chocolate and oil in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and incorporated. Let cool slightly.
• Drizzle a level tablespoon of chocolate mixture over each marshmallow cookie, coating completely. Sprinkle with pearl and/or sanding sugar if desired.
• Once all cookies have been coated, use a small offset spatula to nudge at the base across the rack to remove any drips. Chill until chocolate is set, at least 30 minutes. Decorate with luster dust if desired.

CHOCOLATE COVERED CHERRY FUDGE

Steps:

• Combine margarine, evaporated milk, and sugar. Heat to rolling boil. Boil for four minutes on medium heat, stirring constantly to avoid scorching.
• Remove from heat.
• Add chocolate chips, marshmallow creme, and 1/4 cup of the cherry chips to sugar mixture- MIX WELL.
• Add vanilla.
• Immediately poor into 9x13 foil lined pan.
• Microwave remaining cherry chips (about 2 minutes until smooth).
• Use pastry bag (or ziploc w/ small hole at end) to drizzle the melted cherry chips on top of the fudge.
• Cool fudge for 4 hours at room temperature.
• Seal in airtight container.
• Makes 3 pounds.