My Famous Chocolate Covered Cherries Food

CHOCOLATE COVERED CHERRIES

Steps:

• Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.
• Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.
• Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.
• Refrigerate for about 40 minutes, or until set.

CHOCOLATE COVERED CHERRIES

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 chocolate 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.

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 CHERRIES

Steps:

• Melt the chocolate over hot water in a double boiler. Remove from heat. Holding the cherries by their stems, dip each into the melted chocolate, twirling to coat. Place on a tray covered with aluminum foil and refrigerate for at least 1 hour.

CHOCOLATE COVERED CHERRIES

Steps:

• Combine all ingredients in a stand up mixer and mix until smooth. You will need to knock it down every so often. If you don't have a mixer, use your hands. This is a very stiff dough.
• Let stand 1 hour. Pinch of small amounts, flatten slightly and press around each cherry, sealing well. Place on waxed paper to dry. Let stand about 30 minutes, turn cherries over and dry another 30 minutes.
• Combine chocolate and paraffin in double boiler until melted and smooth. Dip balls into chocolate mixture. Place on waxed paper to harden.
• Keep cherries in a cool, dry place for 2 weeks before serving. Do not store in the refrigerator as this will discolor the chocolate coating.