Chocolate Covered Cherry Day 2025 is on Friday, January 3, 2025: what is the best chocolate covered cherry recipe?

Friday, January 3, 2025 is Chocolate Covered Cherry Day 2025. Mo Rage: Happy National Chocolate Covered Cherry Day! Chocolate Covered Cherry

Just just in case you haven’t participated enough within the festive and year periods, Chocolate Covered Cherry Day is definitely an excuse to interrupt open another box of cherry liqueurs and search in.

Chocolate Covered Cherries

40 maraschino cherries with stems (packed in very heavy syrup), drained well

1 cup (6 ounces) semisweet chocolate morsels

1 cup (6 ounces) white chocolate morsels

Directions

Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.

Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.

Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.

Refrigerate for about 40 minutes, or until set.

HERE'S A LITTLE TWIST...BUT SO GOOD....

Chocolate-Covered Cherry Cake

Ingredients

Cake:

Vegetable oil spray for misting

1 package (18.25 ounces) plain devil's food cake mix or devil's food mix with pudding

1 can (21 ounces) cherry pie filling

2 large eggs

1 teaspoon pure almond extract

Chocolate Glaze:

1 cup sugar

1/3 cup butter

1/3 cup whole milk

1 package (6 ounces; 1 cup) semisweet chocolate chips

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.

For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.

Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

ENJOY.....

Does anyone know where I can find a good recipe for bourbon soaked chocolate covered cherries?

Chocolate-Covered Bourbon Cherries

4 dozen 4 days 1 hour prep

4 dozen maraschino cherries, drained

3/4 cup bourbon

3 tablespoons unsalted butter

3 tablespoons white corn syrup

1/4 teaspoon salt

2 cups confectioners' sugar

1 1/2 lbs dipping chocolate

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.

Liqueur Soaked Chocolate Maraschino Cherries

5 Doz apprx. 30 min 20 min prep

2 (10 ounce) jars maraschino cherries, with stems,well drained,dried on paper towels

cognac or vanilla vodka or brandy or rum, rye or bourbon, your choice,enough to cover the cherries

1 (12 ounce) package semi-sweet chocolate chips

Drain the cherries; dry well; place in a container; pour enough liqueur over the cherries to cover them, seal well and place at room temperature overnight.

Drain the cherries, saving the liqueur for another use.

Again dry the cherries well with cheese cloth or a clean cotton cloth. Paper towels will stick. Be careful not to break off the stems.

Place chocolate chips in a heavy saucepan over LOW heat until the chocolate has melted, stirring constantly. DO NOT let the chocolate get too hot.

Remove from heat.

Dip cherries into the chocolate; swirl to coat.

Place dipped cherries on wax paper; refrigerate to set.

Desert Recipes, please? [Candies, chocolate, surgar stuff]?

Brandied Chocolate Covered Cherries

50 Maraschino cherries, drained

3/4 cup Brandy

3 tablespoons Butter

3 tablespoons Corn syrup, white

1/4 teaspoon Salt

2 cups Confectioners sugar, sifted

1 1/2 pound Dipping chocolate

Pour brandy over drained cherries; let set for 2 days.

Combine butter, corn syrup and salt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smooth and shiny; chill for 1/2 hour wrapped in waxed paper.

While chilling, drain cherries well on paper towels; pat dry. Reserve brandy marinade for cakes or cooking. Shape a marble-sized piece of fondant around each cherry; place on waxed paper-lined tray. Chill until firm, about 2 hours.

Melt chocolate a small amount at a time. Dip cherries and place back on wax paper-lined tray. Place in refrigerator to set. Store in covered container in cool dark place for 10 - 14 days to fully ripen.

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ROCK CANDY

4 cups sugar

1 cup water

Food coloring

Clean glass jar

String, cut into 6-inch lengths

Pencil

In a medium saucepan, heat 2 cups of the sugar and the water. Do not boil! Stir until the sugar is completely dissolved. Gradually add a few drops of the food coloring of your choice and the additional sugar, stirring continuously until all the sugar is dissolved.

Pour the solution into a clean glass jar and tie the pieces of string to the pencil and suspend them across the mouth of the jar so that the ends hang into the sugar water.

Crystals suitable to eat will form in an hour and continue for several days to a week. Pieces can be broken off and eaten after the first hour. (But, try to hold out for big crystals!)

Although you may see quick results in small measure, the larger rock candy crystals you're accustomed to seeing in the candy store will take some time to form.

Yield: 12 ounces

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DIVINITY

2 2/3 cups granulated sugar

2/3 cup light corn syrup

1/2 cup water

1/4 teaspoon salt

2 large egg whites

1 teaspoon vanilla extract

Walnut halves

Combine sugar, syrup, water and salt in a 3-quart saucepan. Cover pan and bring to a boil. Remove cover and cook, stirring occasionally, to hard ball stage (260*F - 130*C), or until a small amount of mixture is dropped into cold water and forms a ball that holds its shape but is pliable.

Meanwhile, beat egg whites in large mixing bowl until stiff. Gradually pour in hot syrup in small stream while continuing to beat. Add vanilla and continue beating until mixture will hold its shape when dropped from spoon.

Drop by spoonfuls onto waxed paper and top with a walnut half.

Makes about 4 dozen candies.

Variation: Mix in 1 cup (6-ounces) miniature semisweet chocolate chips and 1/2 cup chopped walnuts just before spooning onto waxed paper. Omit walnut halves.

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GOOBER CLUSTERS

1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels

1/4 cup creamy or chunky peanut butter

3 cups toasted rice cereal

1 (7-ounce) package or 1 cup NESTLÉ® GOOBERS® Milk Chocolate-Covered Peanuts

Line tray or baking sheet with waxed paper.

Place morsels and peanut butter in large microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until morsels are melted.

Stir in cereal and Goobers until combined. Drop by rounded tablespoon onto waxed paper; let stand until set.