The DoItYourself Mom DIY Chocolate Covered Cherries

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Add a small amount of chocolate to each mold, spreading to the top using a candy paintbrush. Allow it to harden for 3 minutes. Add 1/2 tsp fondant filling to each chocolate cavity of the chocolate bon-bon mold. Press a maraschino cherry into the fondant. Spoon chocolate over the top, sealing each cherry.

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Fondant. Using a stand mixer, hand mixer, or a bowl and a wooden spoon, combine the powdered sugar, butter, cherry emulsion, invertase, light corn syrup, and 1 tablespoon of cherry juice. Mix or blend on low speed until the ingredients are combined. If the mixture is the texture of playdough, you are done.

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Wrap 1 circle around each cherry and lightly roll in hands. Place with stems up on a waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set.

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Freeze the cherries for 1 hour. Melt the chocolate in a CLEAN AND DRY bowl at 30 second increments in the microwave, stirring between each increment until chocolate is smooth. It should only take 3-4 increments. Pop the cherries out of the molds and place them in the melted chocolate one at a time.

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This chocolate covered cherries recipe is perfect for the holidays! Make them for friends and family as gifts or enjoy them year round! Looking for the perfect chocolate covered cherry mold? See our large selection of cherry molds here.

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Use a second toothpick the push the cherry off the toothpick and onto the parchment. Immediately dip a toothpick into the chocolate and cover the small hole at the top made by the toothpick. Repeat the process until all the cherries have been dipped. Allow them to rest on the baking sheet until firm.

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It's National Chocolate Covered Cherry Day!! Celebrate by making chocolate covered cherries--more specifically--cherry cordials with liquid centers! Join re.

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Place the chocolate and 1/4 teaspoon kosher salt in a dry, medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is mostly melted, about 90 seconds total. Stir until the residual heat melts the remaining chocolate. Remove the wrapped cherries from the refrigerator.

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Making chocolate covered cherries in a mold can be quite simple and straightforward. First, gather all the ingredients together which include maraschino cherries, heavy cream, sugar, corn syrup and of course melted chocolate. Begin by draining all the liquid from maraschino cherries to make them ready for dipping. Then place them on paper.

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Holding the cherry by the stem, wrap each cherry with the flattened filling. Then, place cherries on a baking sheet lined with parchment paper and freeze for 30 minutes. 4. Melt the chocolate. Put a heat-proof bowl over a pan of simmering water. Then, add the chocolate chips and oil and stir until smooth. 5.

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Drain cherries and set on paper towel to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Place wrapped cherries on a cookie sheet and chill until firm.

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2. Mix together on low until the butter softens and mixture clumps together, taking about 20 - 30 seconds. Scrape down side and bottom of bowl with a large rubber spatula. 3. Then mix on medium speed until smooth and the mixture forms a soft paste, taking about 45 seconds to 1 minute.

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Sift powdered sugar: Place sifter in a large bowl. Pour powdered sugar into sifter and sift all sugar. Check the Chocolate using a instant read thermometer, remove at 88°F for milk chocolate or 91°F for dark chocolate.

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In a medium size bowl, mix 3 cups powdered sugar, butter and ¼ cup cherry juice together. Add in the last cup of powdered sugar, ¼ of a cup at a time, until the mixture forms a soft dough. Refrigerate the dough for 20 minutes. Roll the dough into 1 inch balls. Make small balls, about 1 inch in diameter.

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When all holes are covered, place the mold in the freezer for 10 to 15 minutes. Put the chocolate back into the oven to stay melted. STEP 4: In a bowl, mix fondant with 4 Tablespoons of the reserved cherry juice. If it seems too thick, add more juice one teaspoon at a time.

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The first step is to make the creamy white filling for the chocolate covered cherries. Start by melting butter, then add in vanilla and almond extract. Mix in powdered sugar and milk, starting with 1 tbsp. milk and adding more as needed to get filling to just a slightly thicker consistency. You want the filling to be somewhat thin but thick.