Yesterday Andrew and I made something I intended to make for Christmas: Chocolate Covered Cherries. They are super yummy – way better than those boxed ones – and the perfect Valentine treat! I originally got the recipe from the Arkansas Democrat-Gazette and I’ve never seen it on another food blog (except the one that I contributed to - check it out if you want step-by-step photo illustrations) or even on Pinterest. They are delicious eaten just as soon as the chocolate hardens (or while they’re still gooey, who am I to argue) but wait a week (if you can) and the insides turn to liquid, just like the store-bought variety (but better.) Either way they are irresistable!
CHOCOLATE COVERED CHERRIES
45 Marschino Cherries with stems (1 1/2 jars)
3 T softened butter
3 T Karo syrup (light)
1 t vanilla
2 cups sifted powdered sugar
1 pound melting chocolate (milk chocolate or dark chocolate)
Drain Cherries and place on paper towels to dry. Some may need a gentle squeeze to remove the liquid from the inside. Use an electric mixer to combine butter, Karo syrup, vanilla and powdered sugar until smooth. Using additional powdered sugar to coat your hands if the dough is sticky, take a bit of dough about the size of a cherry, flatten it, place a cherry in the middle, and wrap the dough around the cherry, completely covering it. Place on a sheet of parchment paper. Chill in the refrigerator until firm.
Melt the chocolate. Dip each coated cherry into the chocolate, shaking gently to remove all the excess chocolate, and place on parchment paper. Chill until set. Place cherries in an airtight container in a cool place.
P.S. I found that after dipping them in chocolate there was a hole in the bottom where the filling leaked out, so I dipped them twice. Nothing wrong with a little more chocolate, right?