DOUBLE CHOCOLATE COVERED CHERRIES

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Double Chocolate Covered Cherries image

These candies are delectable. Covered first with chocolate and than white chocolate, they are truly decadent! If you're really a chocolate fanatic (like me), try using semisweet chocolate instead of white for the second coating.

Provided by Karen..

Categories     Candy

Time 35m

Yield 24 candies

Number Of Ingredients 8

1 (10 ounce) jar maraschino cherries (with stems if possible)
3 tablespoons butter, softened
2 tablespoons light corn syrup
1 ounce unsweetened chocolate, melted
2 teaspoons milk
2 cups confectioners' sugar
1 (12 ounce) package white chocolate chips
1 tablespoon shortening or 1/4 paraffin wax block

Steps:

  • Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
  • Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
  • Stir in confectioner's sugar (mixture will seem dry).
  • When most of the sugar is mixed in, turn out onto counter and knead until smooth.
  • Divide into 24 pieces (about 2 tsp each) and shape into balls.
  • Flatten each ball and mold around cherries, covering cherry completely (leaving stem out).
  • Refrigerate at least an hour or until very cold and very firm.
  • Line large cookie sheet with waxed paper.
  • In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
  • Place pan or bowl over hot water to keep dipping consistency.
  • Holding stems (or use toothpicks if your cherries have no stems), dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
  • Place on waxed papered cookie sheet to set.
  • Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.

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