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My review
Liquor-Infused Chocolate-Covered Cherries
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Fred Norris
"This is a great recipe for the holidays (but not for kids!). Please prepare ahead of time, as for this recipe takes a week to make."
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Ingredients
7 d 2 h servings 190Original recipe yields 24 servings (2 dozen chocolate-covered cherries)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour cherries, with their juice, into a glass bowl. Cover cherries with rum. Cover with plastic wrap and store in the refrigerate for 1 week.
- Drain and dry rum-infused cherries.
- Line a baking sheet with waxed paper.
- Mix confectioners' sugar, 1/2 cup butter, milk, and maple syrup together in a bowl until smooth and pliable. Wrap each cherry with sugar mixture. Arrange on baking sheet. Cover loosely with plastic wrap and chill until firm, about 30 minutes.
- Combine chocolate chips, semisweet chocolate, 2 tablespoons butter, and paraffin wax in a saucepan. Heat over medium-low heat, stirring, until melted, about 5 minutes.
- Dip each wrapped cherry into the melted chocolate mixture using a toothpick. Return to baking sheet. Repeat with remaining cherries. Cover loosely with plastic wrap and chill until set, about 1 hour.
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Footnotes
- Cook's Notes:
- When draining cherries in step 2, you can save the juice and use it to make cherry colas.
- Substitute cream for the milk if desired.