Chocolate Covered Cherries Recipe

Chocolate Covered Cherries Recipe
 
Author: 
Nutrition Information
  • Serves: 3
  • Calories: 234
  • Fat: 22 g
  • Carbohydrates: 8 g
  • Sugar: 1 g
  • Sodium: 1039 mg
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 22 mg

Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Cherries are loved by everyone, including children and adults. Same is the case with chocolates. What if both add together to form something more delicious and delectable? Yes, you can create Chocolate Covered Cherries by following some easy steps and undoubtedly everyone in the house will love to consume them.
Ingredients
  • Maraschino cherry, drained well: 1 jar
  • Butter, melted: 3 tablespoons
  • Evaporated milk: ¼ cup
  • Vanilla: 1 teaspoon
  • Salt: ¼ teaspoon
  • Sifted powdered sugar (may need more): 4½ cups
  • Bag semi-sweet chocolate chips: 1 (12 ounce)
  • Shortening: 2 tablespoons
Instructions
  1. Drain Cherries and put them on a towel and tap well until they become dry. Put them aside.
  2. Take a bowl and put sifted powdered sugar it. Take melted evaporated milk, vanilla, butter, and salt and mix them well, before adding them into powdered sugar.
  3. Use your hands to mix them with the sugar, to create stiff dough, rather than a sticky one. If needed, one can add more powdered to sugar to make dough.
  4. Pinch a small amount of dough and use it to cover a cherry. Remove extra dough from cherry if required. Repeat the process for each cherry.
  5. Place the cherries on wax paper lined cookie sheets and put them in the refrigerator for around 1 hour.
  6. Melt chocolate chips and shortening by using double boiler and putting that in boiling water. Dip the cherries in the melted chocolate one by one and take them out immediately using a fork. Try to tap the fork in order to remove excessive chocolate layer on the cherries.
  7. Once again, put the cherries back in the refrigerator and allow the chocolate layer to get hard. The Chocolate Covered Cherries are ready.

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