I love using the darkest, most luxurious chocolate for this chocolate candy recipe, but you can substitute semi-sweet or bittersweet, even chocolate chips, whatever suits your taste, whatever is available to you.
I think the chocolate covered cherries might be the most fought-over candy in any box of mixed chocolates...
Ingredients:
Maraschino cherries with stems, in heavy syrup - you can remove the stems if you want, but it makes the dipping more of a challenge without them. 3 parts granulated sugar (use a tablespoon as a measure) 1 part milk 1 part syrup from the cherry jar 10-12 ozs. dark, semi-sweet or bittersweet chocolate, or chocolate chips waxed paper on a cookie sheet or pan that will fit into your freezer.
Directions:
Melt the chocolate over very low heat, preferably in a double boiler to prevent scorching, stirring until completely melted and smooth.
Mix the three parts sugar, one part milk, and one part cherry syrup in a small bowl. Depending on how many cherries you are dipping, you may use up this mixture and need more, which is why I gave you the mixture in parts. This is so easy and fun, and the results are so yummy, you may want to dip several jars of cherries.
Remove cherries from jar and freeze on waxed paper for a few minutes.
Dip chilled cherries into sugar mixture, and return them to the freezer for a few more minutes. Repeat the dipping process, and return cherries to freezer just to set.
Either dip the chilled, coated cherries into the melted chocolate, or spoon chocolate mixture over cherries to coat evenly. I like to dip them, the stems makes this easy.
Set the chocolate covered cherries in the freezer for a few minutes, then store in a cool place. If your house is too warm, store them in the refrigerator, but room temperature is much better. Moisture adversely affects chocolate, so be sure they are in an airtight container in the fridge.
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I think the chocolate covered cherries might be the most fought-over candy in any box of mixed chocolates...
