Decadent Chocolate-Dipped Cherries
This delightful recipe transforms maraschino cherries into an exquisite treat perfect for Valentine's Day or any special occasion. The key is to use cherries with stems, which not only simplifies the dipping process but also creates a convenient handle for enjoying these indulgent bites. Incorporating paraffin wax into the chocolate ensures a polished and smooth finish. Make these confections two weeks in advance to allow the fondant to liquefy and envelop the cherries, creating a luscious filling. These candies are sure to impress and make for a memorable dessert.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Sweetened Condensed Milk
14 ounces (none)
Butter
1/2 cup (none)
Confectioners' Sugar
2 pounds (none)
Vanilla Extract
1 teaspoon (none)
Maraschino Cherries
3 jars (10 ounces each) (with stems and drained well)
Dark Chocolate Chips
11.5 ounces (none)
Paraffin Wax
2 ounces (1/2 bar) (chopped)
Instructions
1
In a stand mixer fitted with a paddle attachment, combine the sweetened condensed milk, butter, confectioners' sugar, and vanilla extract. Mix on medium speed, occasionally scraping down the sides, until a smooth and cohesive dough forms. If a stand mixer is unavailable, mix the ingredients by hand, kneading thoroughly as this dough is stiff.
2
Allow the dough to rest for 1 hour at room temperature. Break off small portions of the dough and flatten them slightly between your palms. Carefully wrap each portion around a maraschino cherry, ensuring a tight seal to prevent filling leakage. Set the cherries on a sheet of waxed paper to dry for about 30 minutes. Flip the cherries over to dry the other side for another 30 minutes.
3
In a double boiler over simmering water, combine the chocolate chips and chopped paraffin wax. Stir continuously until the mixture is fully melted and reaches a smooth consistency.
4
Holding a cherry by its stem, dip it into the chocolate mixture, ensuring an even coating. Allow excess chocolate to drip off before placing the cherry back onto the waxed paper to harden.
5
Store the coated cherries in a cool, dry place away from direct sunlight for 2 weeks before serving. Avoid refrigeration, as it may cause the chocolate coating to discolor and affect the texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate-Dipped Cherries?
These are a confectionery treat made by wrapping maraschino cherries in a fondant dough and dipping them into a mixture of dark chocolate and paraffin wax.
Why should I use cherries with stems?
Using cherries with stems simplifies the dipping process and provides a convenient handle for eating the candy.
What is the purpose of adding paraffin wax to the chocolate?
Paraffin wax is used to give the chocolate coating a polished, smooth, and professional finish.
Why do the cherries need to be stored for two weeks before serving?
Storing them for two weeks allows the fondant layer inside to liquefy and completely envelop the cherry in a luscious filling.
What ingredients are needed for the fondant dough?
The dough consists of sweetened condensed milk, butter, confectioners' sugar, and vanilla extract.
How long should the fondant dough rest before use?
The dough should rest at room temperature for 1 hour after mixing.
Should these chocolate-dipped cherries be refrigerated?
No, refrigeration should be avoided as it can discolor the chocolate coating and negatively affect the texture.
How should the maraschino cherries be prepared for dipping?
The cherries should be drained well while keeping the stems intact.
What type of chocolate is recommended for this recipe?
The recipe calls for 11.5 ounces of dark chocolate chips.
How do I melt the chocolate coating?
Combine the chocolate chips and chopped paraffin wax in a double boiler over simmering water and stir until smooth.
Can the dough be mixed without a stand mixer?
Yes, if a stand mixer is unavailable, you can mix the ingredients by hand, though it requires thorough kneading because the dough is stiff.
How do I prevent the cherry filling from leaking?
Ensure a tight seal when wrapping the fondant dough around each cherry to prevent any leakage.
What is the drying process for the fondant-wrapped cherries?
Place them on waxed paper to dry for 30 minutes, then flip them over to dry the other side for another 30 minutes.
What mixer attachment is best for the dough?
A stand mixer fitted with a paddle attachment is recommended for creating a smooth and cohesive dough.
How should I store the finished candies?
Store them in a cool, dry place away from direct sunlight for the aging process.
How many jars of cherries are required?
The recipe requires three 10-ounce jars of maraschino cherries.
What amount of paraffin wax is used?
The recipe uses 2 ounces of paraffin wax, which is typically half of a standard bar.
Is this recipe suitable for special occasions?
Yes, these cherries are considered an exquisite treat perfect for Valentine's Day or other special events.
How do I ensure an even chocolate coating?
Hold the cherry by the stem, dip it fully into the chocolate, and allow the excess to drip off before placing it on waxed paper.
What happens if I use refrigeration during storage?
Refrigeration may cause the chocolate coating to discolor and change the intended texture of the confection.
What is the total amount of confectioners' sugar needed?
The recipe calls for 2 pounds of confectioners' sugar.
How much butter is used in the fondant?
The recipe requires 1/2 cup of butter.
What amount of sweetened condensed milk is needed?
You will need one 14-ounce container of sweetened condensed milk.
Does the recipe include vanilla?
Yes, 1 teaspoon of vanilla extract is added to the fondant dough for flavor.
Can I make these as a gift?
Yes, these homemade candies are described as an impressive and memorable dessert that makes a great gift.
How should the paraffin wax be prepared?
The paraffin wax should be chopped into smaller pieces before being added to the chocolate for melting.
What is the final texture of the fondant after two weeks?
The fondant transforms from a stiff dough into a liquefied, luscious filling.
Can I use cherries without stems?
While possible, stems are highly recommended for easier dipping and handling.
What type of paper should be used for drying?
Waxed paper should be used to prevent the fondant and chocolate from sticking.
How do I achieve a professional look for the candies?
By using paraffin wax in the chocolate and allowing the candies to age properly, you achieve a polished and smooth finish.