These are the best cordial, or chocolate covered cherries you will have... and they are easy and therapeutic to make!
For last week's artist's date I chose to make some chocolate covered cherries, I researched the best methods, or the way I wanted to do them, and recipes and found this tutorial helpful from my favorite source, YouTube, cheek it out!
My biggest hurdle for making these have always been that I couldn't eat them right away... I had to wait a whole week, seriously that's like a lifetime away I don't have patience! It was totally worth the wait and they are so good!!!
Cordial Cherries have always been on my "If I had time to do what ever I wanted list" for years, so I thought why not? Cherries and sugar aren't that expensive, and I will know right away if it doesn't work out... so no pressure right? I am glad I took this challenge, They are so good! I estimated that with the chocolate and the cherries and sugar I spent about $8-$10 on materials... (so getting at lest 60 cherries for $10, isn't too bad, and they are really yummy!) So really a decent frugal/economic hand made gift that the receiver would like! Now, as for my labor, it was expensive! We're not counting the time I spent, it's the process right?
Here's the recipe, I adapted a bit from Laurice's Kitchen
60-90 large maraschino cherries, stems attached, drained (I used a jar from Sams club, and used about half)
12-24 ounces semi sweet chocolate chips
1 cup sweetened condensed milk (not evaporated milk), 237ml
1 tablespoon + 1 teaspoon light corn syrup, 20ml
½ teaspoon almond extract, 2ml, or a splash if you don't like to measure like me...
4-6 cups confection sugar (powdered sugar), approximately 454 grams plus additional if needed ( needed a bit more.)
Mix the milk, corn syrup, extract and powdered sugar, by hand/mixer, until it resembles clay. Do not over mix, but more powdered sugar can be added if the mixture is too soft to handle.
Flatten a teaspoon of the sugar mixture into a thin disk and cover the maraschino cherry, pressing to seal the “clay” around the stem. Set cherries aside on a baking sheet covered with parchment paper. If the clay separates from the cherries, pat the cherries dry.
Melt the semi sweet chocolate in the top of a double boiler until everything is smooth and melted.
Dip each sugar-covered cherry in the candy covering slightly onto the stem to ensure the sugar is completely covered and allow the excess to drip off for a few seconds. Place each covered cherry in a small candy baking cup. Store the cherries in a sealed container for a week. Enjoy after the long wait!
If you have any questions on how I did it, comment bellow, and Happy creating!