January 3 - National Chocolate Covered Cherry Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Amish Chocolate Covered Cherries
Categories: Five, Fruits, Chocolate
Yield: 25 Servings

1 oz Jar maraschino cherries w/
- stems; juice reserved
4 c Powdered sugar
4 tb Salted butter; softened
16 oz Semi-sweet chocolate chips

Drain the cherries, reserving the juice. Let dab the
cherries gently with a paper towel so that they are as
dry as possible. Set them aside on paper towels to
continue to dry while you prepare the sugar filling.

In a medium size bowl, mix 3 cups powdered sugar, butter
and 1/4 cup cherry juice together. Add in the last cup
of powdered sugar, 1/4 cup at a time, until the mixture
forms a soft dough. Refrigerate the dough for 20
minutes.

Roll the dough into 1" balls. Make small balls, about 1"
in diameter. Flatten the dough balls between the palms
of your hands, dusting your hands with powdered sugar if
necessary. Fold the dough over the cherry to completely
cover it, then roll it into smooth ball again.

Refrigerate the covered cherries for 20 minutes. Melt
the chocolate in a double boiler or in the microwave.*
Holding the cherry by the stem, dip it in the melted
chocolate and allow the excess to drip off. Place the
chocolate covered cherry on a baking pan that has been
covered with wax paper. Repeat with the remaining
cherries.

Allow the chocolate to set completely before storing the
cherries in an airtight container.

* Be sure to melt the chocolate slowly or over low heat.
If chocolate gets too hot, it will seize up and become
unusable. If using a double boiler, allow the water in
the bottom pan to steam, but not come to a full boil. If
you're melting the chocolate in the microwave, melt in
about 20-30 second increments, stirring between each
interval.

** If the chocolate is too thick for dipping, add a
tablespoon or two of shortening to the warm chocolate
and stir until it is melted. This will thin the
chocolate.

RECIPE FROM: https://www.tastesoflizzyt.com

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