Chocolate Covered Cherries Recipe

Chocolate covered cherries have to be one of my most favorite sweet treats in the world.  I remember way back, trying one for the first time and I think I was hooked then.  Well, I have seen a few recipes out there, and some are definitely better than others.  Here is what I have settled on, as my favorite for home made chocolate covered cherries.  Should the occasion ever arise, I hope maybe you will give this recipe a go. This recipe will make about 120 pieces of candy. 

When I first made this, it was at Christmas time, and we were having a get together at our house.  I didn't really have the time for this recipe, but I forced myself to do it , and on short notice.  They turned out great, and everyone was surprised to see homemade chocolate covered cherries.  My sister in law, was so impressed and wanted the recipe.  Its very sweet, but such a treat.

Chocolate Covered Cherries

Ingredients:

2 pounds of your favorite baking chocolate, for dipping the cherries in

4 - 8 ounce bottles of maraschino cherries.  The best kind for this recipe are the ones that aren't very large.  The smaller the better actually. 

2 sticks of butter, melted (you can use margarine, but I think butter is best)

1 - 14 ounce can of sweetened condensed milk (Eagle brand is my favorite, but any is fine I am sure)

3 cups of pecans, ground up finely (If you prefer walnuts, those work too, I just prefer pecans)

1 - 3 and  half ounce can of coconut

1 teaspoon of salt

2 and a 1/2 pounds of confectioners sugar, or powdered sugar.

Directions for the Fondant:

First, you want to drain your cherries, and set them aside.  Next, you want to melt your butter in a heavy saucepan, over low heat.  Once melted, remove butter from the heat, and set aside to cool somewhat. Pour butter into a large mixing bowl, and add the milk, and all the other ingredients except cherries and the chocolate. 

Mix this all up with a wooden spoon, or your hands until the fondant is totally mixed.  You want this to be smooth and creamy.  Its okay if it is very stiff, you want it that way.  Have your cherries handy, and your fondant along with a waxed paper lined cookie sheet.  Take enough of the fondant to make a small ball in your hands, then flatten that some.  Take a cherry and wrap this flattened circle of fondant around the cherry.  Roll again into a ball, being gentle through the whole process.  Place the fondant wrapped cherry on your cookie sheet.  Keep repeating this process until all your fondant is used.  Put these cherries in a cool place while you prepare your chocolate for dipping.

The best environment for dipping your chocolate is a moderately heated space, with low humidity if possible.  You want the area free of steam, as well as free of any drafts in the chocolate dipping area. 

You want to melt your two pounds of chocolate slowly.  If you are using a double broiler, the water in the bottom should never be boiling, nor steaming.  The water should also not touch the bottom of the pan that your chocolate is in. 

Before you begin, break up the chocolate into tiny pieces, or grate it, for more even melting.  Stir it occasionally with a rubber spatula or a wooden spoon to make sure its melting evenly.   You can use the microwave to melt your chocolate, but that is my least favorite way.  Some use a bit of paraffin wax, but I have yet to do that.  I just melt it very carefully in a double broiler or a small pan usually. 

Carefully dip your cherries into your melted chocolate, and lift out with your fingers in the shape of a V, OR you can use a fork, to dip in and pull out (while the cherry is sitting on the fork) and use the bottom of the fork to wipe against the side as chocolate will be dripping off. They have dipping forks at candy supply stores. 

After dipping them, place in a cool place, until the chocolate is completely hardened.  Once hardened, you can store these in containers separated by layers of waxed paper.  They keep for a while, so you can make ahead of time, then keep them on hand.  Enjoy your cherries!