Monday, February 7, 2011

For Adults Only!

 

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Chocolate Covered Cherries Recipe
Photo by Taste of Home

Well, that got your attention, didn't it? You're probably wondering "why the R-rating" on something as innocent as chocolate covered cherries?

Before being coated with dark chocolate, these cherries are soaked in rum. I say "YUM", but if you prefer you can certainly skip that step in the process. 

However, these little gems do take a bit of time and the cherries are a bit pricey. Do you really want your little ones gobbling these up like gumdrops? I think you're entitled to have a few secrets. Hide these from the kids and enjoy them with your sweetheart.





Long-Stemmed Chocolate Covered Cherries

1 10-oz. jar maraschino cherries with stems, drained
2 tablespoons rum
1/3 cup sweetened condensed milk (NOT evaporated milk)
1 tsp. light corn syrup
2 1/4 to 2 1/2 cups powdered sugar
1 12-oz package dipping chocolate


Prepare the cherries:
Drain the syrup from the cherries and pour in the 2 tablespoons of rum. Let sit for two hours and then drain. Place the cherries on paper towels to drain thoroughly while you make the fondant.


Make the fondant:
In a medium bowl combine the sweetened condensed milk and corn syrup; blend well. Add powdered sugar gradually, stirring until the mixture forms a stiff smooth dough. If all powdered sugar cannot be stirred in, knead mixture and sugar on counter until smooth dough forms. Wrap a small amount of fondant around each cherry to cover completely. Refrigerate about 20 minutes or until fondant is firm.


Dip the cherries:
Line a cookie sheet with waxed paper. In the top of a double boiler melt the dipping chocolate. Holding by stem, dip chilled cherries into the melted chocolate, making sure to cover completely. Place on waxed paper-lined cookie sheet; refrigerate unntil chocolate sets, about 10 minutes. Dip chilled cherries in the chocolate again. Place on waxed paper-lined baking sheet; cover loosely with waxed paper. Let stand several days in a cool place to allow fondant to liquify. DO NOT REFRIGERATE. 

Makes about 2 1/2 dozen candies.

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