Wednesday, December 14, 2016

Day #8 of the 12 Days of Christmas Cookies-- For Adults Only

Well, that got your attention, didn't it? You're probably wondering "why the R-rating" on something as innocent as chocolate covered cherries?

Before being coated with dark chocolate, these cherries are soaked in rum. I say "YUM", but if you prefer you can certainly skip that step in the process. 

However, these little gems do take a bit of time and the cherries are a bit pricey. Do you really want your little ones gobbling these up like gumdrops? I think you're entitled to have a few secrets. Hide these from the kids and enjoy them with your sweetheart.



Long-Stemmed Chocolate Covered Cherries

1 10-oz. jar maraschino cherries with stems, drained
2 tablespoons rum (optional)
1/3 cup sweetened condensed milk (NOT evaporated milk)
1 tsp. light corn syrup
2 1/4 to 2 1/2 cups powdered sugar
1 12-oz package dipping chocolate






Prepare the cherries:
Drain the syrup from the cherries and pour in the 2 tablespoons of rum. Let sit for two hours and then drain. Place the cherries on paper towels to drain thoroughly while you make the fondant. (NOTE: If you prefer to make these without alcohol you can skip this step).

Make the fondant:
In a medium bowl combine the sweetened condensed milk and corn syrup; blend well. Add powdered sugar gradually, stirring until the mixture forms a stiff smooth dough. If all powdered sugar cannot be stirred in, knead mixture and sugar on counter until smooth dough forms. Wrap a small amount of fondant around each cherry to cover completely. Refrigerate about 20 minutes or until fondant is firm.

Dip the cherries:
Line a cookie sheet with waxed paper. In the top of a double boiler melt the dipping chocolate. Holding by stem, dip chilled cherries into the melted chocolate, making sure to cover completely. Place on waxed paper-lined cookie sheet; refrigerate unntil chocolate sets, about 10 minutes. Dip chilled cherries in the chocolate again. Place on waxed paper-lined baking sheet; cover loosely with waxed paper. Let stand several days in a cool place to allow fondant to liquify. DO NOT REFRIGERATE.  

Makes about 2 1/2 dozen candies.



By the way, if baking is not your thing 
and you enjoy cooking
please visit my page hubpages.com/@carbdiva 


(Carb Diva is my alter-ego and super hero persona)

4 comments:

  1. Houston, we have a problem!

    I can't do the rum thing and I don't like cherries.

    Now what, oh cooking master????

    Stay warm and Happy Baking to you!

    ReplyDelete
  2. Bill, the rum thing is optional, but I agree with you on the cherries. I can't stand them, but Mr. LOVES them, so he gets to keep these all to himself.

    But stay tuned. This is only Day #8. Four more recipes are on the way to you.

    ReplyDelete
  3. These sound a tad too sweet for me. I love cherries, especially Ranier cherries, but don't care for the maraschino variety.

    ReplyDelete
  4. Shauna - I believe that these are definitely an acquired taste. I love fresh cherries but, like you, I also find maraschino cherries to be much too sweet. But Mr. loves them, so there you go. I make them for him because after 35 years of marriage I still kinda like the guy! LOL.

    ReplyDelete