Yum. I love baking, cooking, and “freezing,” the latter is more of a realistic category of which I would put these delicious treats into. I found this recipe in a book I received as a gift for my husband’s and my engagement. The book is called Taste of Home Christmas Cookies & Candy. The recipe was submitted by a lady (who I have never met but am going to call wonderful) named Sedora Brown from Waynesboro Virginia! I have made these a few times now, the first time was during the holiday season and they fit really nicely into miniature cupcake papers, I used these which I purchased at Walmart during the holiday season:
The most recent time I just allowed them to display freely as they were just for family and visitors, not a get-together. Anyway, I’m already salivating thinking about these (and secretly I don’t even like cherries) but they seem to be a hit, so here we go!
1 jar (10 oz) maraschino cherries with stems, well drained
3 tablespoons butter, melted
2 tablespoons light corn syrup
1 square (1 oz) unsweetened chocolate (I used the powder and it worked just fine)
2 teaspoons half-and-half cream
2 cups confectioners’ sugar
1 cup vanilla or white chips
2 1/2 teaspoons shortening, divided
1/2 cup semisweet chocolate chips
Pat cherries dry with paper towels and set aside.
In a large bowl, combine the butter, corn syrup, unsweetened chocolate and cream.
Stir in the confectioners’ sugar.
Knead until smooth. Roll into 18 balls; flatten each into a 2-inch circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow paper lined container. Cover and freeze for at least 2 hours.
The day before serving, remove the cherries from freezer. In a microwave-safe bowl, melt vanilla chips and 1 1/2 teaspoons shortening; stir until smooth.
Holding onto the stem, dip each cherry into vanilla mixture; set on waxed paper to set.
Melt chocolate chips and remaining shortening; stir until smooth. Drizzle over the candies. Refrigerate until firm. Store candies in an airtight container.
I got a little messy with the semi-sweet chocolate drizzle which is why it is inconsistent and on the stems, but I’m ay-okay with that as it looks good and they’re messy to eat anyway.
I plan on making them again soon and will *hopefully* remember to take more photos as I go along in order to fill in the remainder of the recipe!
The book this recipe comes from made a great gift, it is absolutely packed with unique recipes and I recommend purchasing for yourself or another! I hope you enjoy, please comment and let me know how they turn out if you give them a shot! 😀