Best 6 Chocolate Covered Bourbon Cherries Recipes

BOURBON CHERRIES RECIPE - (4.3/5)

Steps:

• If you are using the bourbon, pour the liquid out of the cherries and replace it with bourbon. Let marinate for at least 48 hours. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, and whipping cream beating well until a "dough" ball forms. Set aside. Drain cherries and reserve the bourbon for sipping later. If there are any stemless cherries in the jar add them to the "cherry infused bourbon" for added flavor. The fondant will be sticky, place a couple of Tablespoons of powdered sugar on a plate to frequently dip hands into while handling the fondant. Shape the fondant around the cherries, by pinching some fondant (about the size of a cherry roll into a ball with sugar powder coated hands. Press the ball into a flat round disc and using your thumbs continue to press into a thin circle. Wrap the circle of fondant around a cherry covering completely. Gently roll the covered cherry between your hands to smooth. Place fondant covered cherry on wax paper. Repeat until all cherries are covered.  Dipping: Microwave chocolate chips and shortening in a small microwavable bowl on HIGH for 90 seconds or until melted, stirring twice. Coat cherries by holding stems and dipping them into the chocolate mixture, allowing excess to drip; place on wax paper. Let stand until firm. If chocolate becomes hard to work with, return chocolate to microwave for 30 seconds. Store loosely covered in a cool place 1 week or until centers soften. Cherries can be eaten immediately, but they seem to get better after "resting" a while.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHOCOLATE-COVERED CHERRIES

Steps:

• In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

CHOCOLATE-COVERED BOURBON CHERRIES

Steps:

• Pour bourbon over drained cherries. Cover, refrigerate and allow to set for 2 days.
• Combine butter, corn syrup and salt. Blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny. Chill for 30 minutes wrapped in waxed paper.
• While chilling, drain cherries well on paper towels. Pat dry. Reserve bourbon marinade for a cake or other dish (will keep if it is covered and refrigerated).
• Shape a marble-sized piece of fondant around each cherry. Place on waxed paper and chill at least 2 hours until firm.
• Melt chocolate in top of a double boiler over simmering water. Dip cherries in chocolate and set back on waxed papers. Allow trays to cool in refrigerator. Store in airtight containers.
• Candy will ripen well in about 2 days.

BOURBON-SOAKED CHERRIES

Steps:

• Bring bourbon and sugar to a gentle simmer in a small saucepan over low heat. (Watch carefully, since bourbon may ignite.) Simmer, stirring, until sugar dissolves.
• Pour bourbon syrup over cherries in a 12-ounce glass jar. Let stand overnight to macerate.

CHOCOLATE CHERRIES

Steps:

• Pat cherries dry with paper towels; set aside. In a small bowl, combine the sugar, butter, corn syrup and salt; mix well. Knead until smooth. Cover and refrigerate for 1 hour. , Roll into 1/2-in. balls; flatten each into a 2-in. circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries with stems up on waxed paper-lined baking sheets. Cover loosely and refrigerate for 1 hour., In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding onto the stem, dip each cherry into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Refrigerate until hardened. Store in a covered container. Refrigerate for 1-2 weeks before serving.