Make your own batch of sophisticated chocolate covered brandied cherries. It's a recipe that combines the charm of homemade candy with the allure of a fine liqueur-infused treat.
50 maraschino cherries, drained
3/4 cup brandy
3 tablespoons butter
3 tablespoons white corn syrup
1/4 teaspoon salt
2 cups confectioners sugar, sifted
1 1/2 pound dipping chocolate
Pour brandy over drained cherries; let set for 2 days.
Combine butter, corn syrup and salt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smooth and shiny; chill for 1/2 hour wrapped in waxed paper.
While chilling, drain cherries well on paper towels; pat dry. Reserve brandy marinade for cakes or cooking.
Shape a marble-sized piece of fondant around each cherry; place on waxed paper-lined tray. Chill until firm, about 2 hours.
Melt chocolate a small amount at a time. Dip cherries and place back on wax paper-lined tray. Place in refrigerator to set. Store in covered container in cool dark place for 10 - 14 days to fully ripen.
Try adding flavor extracts like vanilla or almond to the fondant for variety and extra flavor.
When dipping the cherries, make sure the chocolate is not too hot, as it can melt the fondant underneath.
Let the chocolate covered cherries come to room temperature before serving for improved texture and flavor.
Use a fork to dip the cherries and tap gently on the side of the bowl to remove excess chocolate.
Try rolling the chocolate covered cherries in chopped nuts, coconut, or sprinkles before the chocolate sets for added texture and decoration.
Make sure the cherries are thoroughly dried after soaking in brandy to make sure the fondant adheres properly.
Allow the fondant to warm up a little bit before kneading and shaping if it seems too hard to work with.
The cherries should soak in brandy for at least 2 days and up to 5 days to absorb the flavors. The longer they soak, the more pronounced the brandy flavor will be.
You can substitute other liqueurs like bourbon, rum, or cherry liqueur to create different flavors.
Corn syrup helps to prevent crystallization in the fondant, keeping it smooth and pliable when shaping around the cherries.
Choose high-quality dipping chocolate or chocolate chips that are at least 60% cocoa for the best flavor and melting properties. Dark, milk, or white chocolate can all work, depending on your preference.
Melt the chocolate using a double boiler to avoid direct heat, which can scorch the chocolate. Alternatively, you can microwave it in short bursts, stirring in between until smooth.
The fondant should be smooth, shiny, and pliable. If it feels too sticky, knead in a small amount of sifted confectioners' sugar until the desired texture is reached.
Store them in a covered container in a cool, dark place (not the refrigerator) for 10 to 14 days to allow the flavors to ripen. Refrigeration can cause the chocolate to bloom.
It's not recommended to freeze them because the chocolate can become dull and the texture may change upon thawing. However, un-dipped cherries soaked in brandy may be frozen before dipping.
The chocolate is set when it appears hard and glossy, and no fingerprints remain when you touch the surface lightly.
Double Boiler or Heatproof Bowl: Used for melting the chocolate gently to avoid scorching. A double boiler provides a controlled environment for melting chocolate. If a double boiler is unavailable, a heatproof bowl set over a pot of simmering water can be a substitute.
Measuring Cups and Spoons: For measuring ingredients like the brandy, corn syrup, and confectioners sugar.
Mixing Bowls: A sturdy mixing bowl is needed for combining the butter, corn syrup, salt, and sifted powdered sugar. A separate bowl should used for marinating the cherries in brandy.
Waxed Paper: For lining the tray where the shaped fondant-covered cherries will be placed.
Paper Towels: Used for draining the excess brandy from the cherries after marination and patting them dry before covering them with fondant.
Plastic Wrap or Waxed Paper: To wrap the kneaded fondant during refrigeration.
Tray: A tray lined with waxed paper or parchment paper for placing the cherries once they are shaped and before the chocolate coating is applied.
Spatula: Used for mixing the chocolate.
Melon Baller or Small Scoop (optional): Helpful for creating a uniform size of the fondant.
Cheese Platter: Pair with a selection of soft cheeses like Brie or goat cheese. The creamy texture and mild flavors will balance the rich sweetness of the chocolate and cherries.
Vanilla Ice Cream: Serve the cherries over vanilla ice cream for a decadent dessert. The cold creaminess of the ice cream will contrast nicely with the rich chocolate.
Chocolate Cake: Create a layer cake incorporating the brandied cherries between layers (and arranged on top). The cherries will add an unexpected burst of flavor.
Whipped Cream: Top a dessert, like a trifle, with whipped cream and add the chocolate-covered cherries on top.
Charcuterie Board: Include the cherries on a charcuterie board alongside cured meats. The sweet and tangy notes of the cherries will complement the saltiness of the meats.
Chocolate Mousse: Fold the chopped brandied cherries into a chocolate mousse. The cherries will add a delightful texture and a hint of boozy flavor.
Espresso: Pair with a strong espresso. The bitterness of the coffee will contrast beautifully with the sweetness of the cherries and chocolate.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
October 28, 2021
These are delicious!
February 9, 2021
These were wonderful! I gave out to family in a Christmas tin this year and everyone loved them! I am making a second batch today and hope they turn out as amazing as the first.
Can a "cool, dark place" be the fridge for 10-14 days? Or will the fondant not break down in the fridge?
The fridge will be too cold. You really just want somewhere that is away from direct sunlight and heat like a pantry or lower kitchen cabinet.
September 26, 2020
morning, i made it, it looks so pretty. Now for the waiting game of 14 days. I tried 1, so yummy. I used Jack Daniel Honey liquor. Thank you for a great recipe Thanks Elaine
January 4, 2019
HI there! Love these cherries. They came out wonderful the first time, but the 2nd time I didn't do so well with them and cannot figure out what I did wrong. It seems the juice seeped out of the fondant and chocolate dipping. What can I do to have it come out right?
March 13, 2008
Everyone I have ever given these too wants the recipe and can't stop eating them. Get more potent the longer they sit too.