Sweetened cocktail cherries are encased in a sweet and buttery mixture. They are then enrobed in dark chocolate. These morsels are delicious for snacking on, as an after-dinner treat or as gifts.
If cocktail cherries (also known as maraschino cherries) aren't available, substitute in glace cherries. It must be noted that the two aren't the same thing. Glace cherries are candied and a lot sweeter.
This recipe worked well and looked good when finished. This Christmas I made all my family and frineds boxes of homemade confectionary - I'm a student so this was a cheap but impressive gift. I made six different sweets, made handmade boxes from recycled Christmas cards and designed and printed my own labels and cards with pictures of each chocolate. The mazipan type stuff in this recipe was a bit sticky and hard to handle without making a mess - but was manageable with lightly floured hands. Thanks for sharing! - 11 Jan 2011
Something else. I soaked the glace cherries in brandy for a few hours before draining them and using them as the recipe says to. Beware - soaking them for any longer can make them quite potent! I also sprinkled the final product with some vermicelli chocolate before the chocolate coating had set. - 11 Jan 2011
This is a great recipe, but I combined it with another one that I found so I'll let you know my helpful tips. I used the maraschino cherries that have the stems still on them, it made it so easy to dip them in chocolate. Plus people will know that they are homemade. You use less chocolate this way as well. I still used slightly more chocolate than the recipe called for, but not much more as you can shake them off a little bit by holding onto the stem and spinning them. I also soaked my cherries in Taylor's Port for a couple of days before hand. This makes them a delicacy. The alchohol combines with the fondant that you wrap around the cherries and makes a great cordial. It also cuts down on the extreme sweetness of the fondant. This recipe would not have been as good without it. I wrapped my cherries in the fondant and then froze them on a cookie sheet for a couple of days before dipping them, that way they were good and hard. I had no trouble with them melting. To wrap the fondant around the cherries with out it sticking to your fingers, it is best to spray your hands with nonstick spray several times throughout the process. It is also good to blot the excess moisture off the cherries with a paper towel after draining them from the Port. I tried dusting my hands with powdered sugar too, and that didn't work as well as the spray. After these were cooled, I arranged them in little foil cups like miniature cupcake cups and placed them in Candy boxes that you can - 02 Jan 2003 (Review from Allrecipes US | Canada)