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This chocolate covered cherries recipe is perfect for the holidays! Make them for friends and family as gifts or enjoy them year round! Looking for the perfect chocolate covered cherry mold? See our large selection of cherry molds here.

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Sift powdered sugar: Place sifter in a large bowl. Pour powdered sugar into sifter and sift all sugar. Check the Chocolate using a instant read thermometer, remove at 88°F for milk chocolate or 91°F for dark chocolate.

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Wrap 1 circle around each cherry and lightly roll in hands. Place with stems up on a waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set.

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Place the chocolate and 1/4 teaspoon kosher salt in a dry, medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is mostly melted, about 90 seconds total. Stir until the residual heat melts the remaining chocolate. Remove the wrapped cherries from the refrigerator.

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It's National Chocolate Covered Cherry Day!! Celebrate by making chocolate covered cherries--more specifically--cherry cordials with liquid centers! Join re.

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Use a second toothpick the push the cherry off the toothpick and onto the parchment. Immediately dip a toothpick into the chocolate and cover the small hole at the top made by the toothpick. Repeat the process until all the cherries have been dipped. Allow them to rest on the baking sheet until firm.

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Making homemade chocolate covered cherries is WAY easier than you might think! You can even cut your cherry drying time by 75% with this tested method. These.

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Drain cherries and set on paper towel to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Place wrapped cherries on a cookie sheet and chill until firm.

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Holding the cherry by the stem, wrap each cherry with the flattened filling. Then, place cherries on a baking sheet lined with parchment paper and freeze for 30 minutes. 4. Melt the chocolate. Put a heat-proof bowl over a pan of simmering water. Then, add the chocolate chips and oil and stir until smooth. 5.

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Making chocolate covered cherries in a mold can be quite simple and straightforward. First, gather all the ingredients together which include maraschino cherries, heavy cream, sugar, corn syrup and of course melted chocolate. Begin by draining all the liquid from maraschino cherries to make them ready for dipping. Then place them on paper.

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In a medium size bowl, mix 3 cups powdered sugar, butter and ¼ cup cherry juice together. Add in the last cup of powdered sugar, ¼ of a cup at a time, until the mixture forms a soft dough. Refrigerate the dough for 20 minutes. Roll the dough into 1 inch balls. Make small balls, about 1 inch in diameter.

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The first step is to make the creamy white filling for the chocolate covered cherries. Start by melting butter, then add in vanilla and almond extract. Mix in powdered sugar and milk, starting with 1 tbsp. milk and adding more as needed to get filling to just a slightly thicker consistency. You want the filling to be somewhat thin but thick.

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Fondant. Using a stand mixer, hand mixer, or a bowl and a wooden spoon, combine the powdered sugar, butter, cherry emulsion, invertase, light corn syrup, and 1 tablespoon of cherry juice. Mix or blend on low speed until the ingredients are combined. If the mixture is the texture of playdough, you are done.

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Slowly add in the powdered sugar one cup at a time and mix until a dough forms. 2. Refrigerate dough for a few hours until it stiffens and is easy to work with. 3. Prepare your cherries by removing them from their juice and drying them on a paper towel. 4. Take a piece of wax paper and place it on a baking sheet.

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Dipping the Cherries. Once your chocolate is properly tempered, it's time to dip the cherries. Using a fork or dipping tool, carefully lower each cherry into the chocolate, making sure it is completely coated. Gently tap the fork against the side of the bowl to remove any excess chocolate, and then place the cherry in the mold.

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When all holes are covered, place the mold in the freezer for 10 to 15 minutes. Put the chocolate back into the oven to stay melted. STEP 4: In a bowl, mix fondant with 4 Tablespoons of the reserved cherry juice. If it seems too thick, add more juice one teaspoon at a time.