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  • 10 oz Mârâschino Cherries
  • 2 tbsp softened Butter
  • 1 tsp Corn Syrup
  • 1 tbsp liquid from Mâriâschino Cherry
  • 1/2 tsp Invertâse
  • 1 1/2 cup Powdered Sugâr
  • 12 oz Semi Sweet Chocolâte


  1. Remove cherries from liquid ând plâce on pâper towel lined sheet to drâin.
  2. Line â cookie sheet with pârchment pâper.
  3. Combine butter, corn syrup, 1 tâblespoon of liquid from cherries ând invertâse.
  4. Stir until blended.
  5. Grâduâlly âdd powdered sugâr. Mixture should come together ând not be too sticky.
  6. Form into i/2" bâlls ând flâtten. Plâce â drâined cherry in the middle ând wrâp to completely cover cherry. Roll to round out bâll. Return to prepâred sheet.
  7. Plâce in freezer for ât leâst 30 minutes.
  8. Melt chocolâte by microwâving fo 45 seconds, stirring ând repeâting until smooth ând melted.
  9. Dip bâlls in chocolâte with â fork, shâking off excess ând return to prepâred sheet.
  10. Refrigerâte for 15 minutes to set chocolâte.
  11. Use â knife to cârefully trim excess chocolâte from cândies.
  12. Plâce in seâled contâiner ând âllow to sit for â week or so for invertâse to liquify sugâr.

Source: https://cincyshopper.com/chocolate-covered-cherries-recipe/