Chocolate-Covered Brandied Cherries Recipe - Cooking Index
50 | Maraschino cherries - drained | |
3/4 cup | 177ml | Brandy |
3 tablespoons | 45ml | Butter |
3 tablespoons | 45ml | Corn syrup - light |
1/4 teaspoon | 1.3ml | Salt |
2 cups | 396g / 13oz | Powdered sugar - sifted |
1 1/2 lbs | 681g / 24oz | Dipping chocolate - white or |
Pour brandy over drained cherries; let least for two days. Combine butter 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 marinate for brushing on cakes or for cooking)
Shape a marble-sized piece of fondant around each cherry; place on waxed paper lined tray. Chill until firm; about 2 hours. Melt chocolates separately over hot water, stirring constantly. Dip cherries and place on wax paper lined tray. Place in refrigerator to set. Store in covered container in a cool dark place 10-14 days to fully ripen.
Source:
Paul Prudhomme's Seasoned America
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