Sweet Chocolate Cherries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounces of semi-sweet chocolate (or a mix of dark and semi-sweet chocolate)
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4 tablespoons of softened salted butter
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1 jar of maraschino cherries with stems (about 25 cherries, 16 ounces) and save the juice
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4 cups of powdered sugar (390-520 grams, split into portions)
→ Optional Decorations
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Melted red candy wafers for a decorative drizzle
# Instructions:
01 -
Take the cherries out of the jar, saving around 1/4 cup of the juice. Lay them on paper towels to soak up the extra liquid, then gently blot them dry. Make sure they're really dry so the fondant sticks.
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Mix 3 cups of powdered sugar, softened butter, and 1/4 cup of cherry juice in a big bowl. Use a hand mixer to blend everything until smooth and combined.
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Slowly add the rest of the powdered sugar, a little at a time (about 1/4 cup per batch), until the mixture turns into a soft dough that can be easily molded. If needed, leave some sugar unused. Chill the dough for 20 minutes to help it firm up.
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Lightly dust your hands with powdered sugar so the dough doesn’t stick. Break off a 1 1/2-inch piece of fondant and flatten it with your hands. Put a dried cherry in the middle and wrap the fondant completely around it, sealing it up. Roll it in your hands to make a smooth ball.
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Line a tray with parchment paper and place the cherries on it. Chill them in the fridge for about 20 minutes to keep their shape before coating.
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While the cherries are in the fridge, microwave the chocolate in a microwave-safe bowl for 30 seconds at a time, stirring after each interval. Heat it gently to avoid overheating or clumping.
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Grab the cherries by their stems and dip them one at a time into the melted chocolate so they’re fully coated. Let the extra chocolate drip off back into the bowl. Place each cherry on a baking sheet lined with parchment or wax paper.
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If you want to, melt some red candy wafers and drizzle them over the chocolate-covered cherries. This tip is handy for hiding any uneven spots on the coating.
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Leave the dipped cherries at room temperature until the chocolate firms up. Once set, keep them in an airtight container, out of the fridge.
# Notes:
01 -
This old-fashioned treat wraps cherries in a sweet fondant and coats them in chocolate for a rich, melt-in-your-mouth candy.
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No stems? Use a fork to help with dipping the cherries. If the chocolate thickens, stir in a little coconut oil or shortening to thin it out.