On Thu, 31 Dec 2009 23:23:27 -0600, Melba's Jammin'
> wrote:

>I've posted this more than once here, I think. John Kuthe's post
>brought it to mind again.
>
>
>
>Chocolate Covered Cherries
>
>Recipe By: posted by Barb Schaller to r.f.cooking, 12/31/2009
>Yield: : 70
snip Barb's goodies..

I made these a couple of days ago, which were a combo of both recipes
below...sort of... I used a commercial fondant, but rolled the
cherries in sugar first.

They were dipped in dark, 75% chocolate.

http://i50.tinypic.com/333hchd.jpg

Neither recipe is my own creation, and you see them as I was given
them, with no editing from me.... I was pretty much winging it.

Boron

Bourbon Cherries #1
They're easy to make yourself though but it takes a few weeks. You'll
need a jar of maraschino cherries (the ones with stems make the
first
dipping easier), high-proof (~100) Bourbon, sugar and semi-sweet
chocolate.
1) Drain the cherries and fill the jar with Bourbon, wait at least
a week (two weeks is better, three if you've got the patience). 2)
Remove the cherries and let dry on a rack for about fifteen
minutes. Roll lightly in sugar.
3) Dip in chocolate (holding by the stem if there is one), let
cool
about fifteen minutes. Remove the stem and dip again. Let cool
completely, put them into mini-muffin cups and box them. Place
the box in a zipper bag and wait another week.


Bourbon Cherries #2
" 2 c confectioners' sugar .
" 4 dozen maraschino cherries, drained .
" 3 tbsps white corn syrup .
" 3/4 c bourbon .
" 1 1/2 lbs dipping chocolate .
" 3 tbsps unsalted butter .
" 1/4 tsp salt

Directions
" Step #1 Pour bourbon over drained cherries.
" Step #2 Cover up, put in the fridge & allow to set for 2 days.
" Step #3 Combine butter, corn syrup & salt.
" Step #4 Blend until smooth.
" Step #5 Add confectioners? sugar & mix well.
" Step #6 Knead until smooth & shiny.
" Step #7 Chill for 30 mins wrapped in waxed paper.
" Step #8 While chilling, drain cherries well on paper towels.
" Step #9 Pat dry.
" Step #10 Reserve bourbon marinade for a cake or other dish
(will keep if it is covered & put in the fridged).
" Step #11 Shape a marble-sized piece of fondant around each
cherry.
" Step #12 Place on waxed paper & chill at least 2 hrs until
firm.
" Step #13 Melt chocolate in top of a double boiler over
simmering water.
" Step #14 Dip cherries in chocolate & set back on waxed papers.
" Step #15 Allow trays to cool in refrigerator.
" Step #16 Store in airtight containers.
" Step #17 Candy will ripen well in about 2 days.