I am a sucker for anything with a maraschino cherry in it. I loved Shirley Temple drinks, Sonics’ Cherry Lime-aid and chocolate covered cherries. When I came across this recipe on Pinterest, I knew I had to try it! Wow oh wow! There is nothing like fresh chocolate covered cherries! Although this was a new recipe addition to my 2012 Christmas Baking Madness, this recipe is a keeper and will be used year round! The recipe I was following said to dip the cherry balls into the chocolate and place on wax paper. I knew I wanted to put them in mini cupcake liners instead. I also used a mini cupcake pan so that the mini cupcake liners would keep their round shapes. I found that dipping the cherry ball worked great on about the first 5 but after that the chocolate got a little gritty. They still tasted fantastic but weren’t as pretty as the ones that were dipped in the beginning. I intend the next time I make these to do it differently and the recipe that follows reflects those changes.
Printable Recipe: Chocolate Covered Cherries
60 stemless maraschino cherries (approximately 3 normal size jars)
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted powdered sugar
1 bag cocoa candy melt
Mini cupcake liners
Mini cupcake pan
Pour cherries into a strainer and drain off liquid.
Place wax paper down on the counter. Place a double layer of papertowels down on top of the wax paper. Spread cherries out over paper towel to dry off (it doesn’t completely dry off). The wax paper will keep those sticky juices from the cherries from making a mess of your work area.
In a medium-sized bowl and using a spatula, combine the butter and corn syrup.
Use a spatula to mix it up until smooth.
Sift powdered sugar over corn syrup mix. Stir until smooth. Place in fridge to firm up for at least 20 minutes. Take a small amount (approximately a teaspoon worth) and flatten it out in your palm. Wrap the cherry in this dough pulling up the sides. Roll the coated cherries into a ball and place on a cookie sheet covered in wax paper.
While waiting for cherries to firm up, melt cocoa candy melts in the microwave, double broiler or chocolate melter (I use my Wilton Chocolate Melter Deluxe) until smooth.
Place mini cupcake liners into the mini cupcake pan. Spoon approximately 1 teaspoon of chocolate into the bottom of the mini cupcake liner. Allow candy to set. Fill all mini cupcake liners. Working with one cherry ball at a time, place cherry ball on to the center of the set candy in the mini cupcake liner. Quickly spoon 2-3 teaspoons over the cherry ensuring cherry is fully covered. Repeat until all cupcake liners are done.
Allow candy to fully set. Remove the mini cup cake liners with the chocolate covered cherry inside and set aside. Repeat steps 8-11 until all cherry balls have been used.
Store in an airtight container in a cool place. Best after 1-2 weeks so that the dough around the cherry liquifies. Makes approximately 60.