Chocolate Covered Cherries

CHOCOLATE COVERED CHERRIES MAKES 150-200 CHERRIES 3 LARGE BAGS NESTLE SEMI CHIPS 2 LBS. CONFECTIONER SUGAR 1 CUP BUTTER SOFTENED (NOT MELTED) 1 CAN CONDENSED MILK 1 TSP. VANILLA 3/4 TO 1 WHOLE SQUARE PARAFIN WAX (SHREDDED) ROUND TOOTHPICKS LOTS OF THEM CHERRIES (DO NOT BUY THE CHERRIES THAT HAVE THE STEM ALREADY REMOVED, THEY ARE HARDER TO WORK WITH. ) FOR SOME REASON THEY MAKE THE SLIT TOO WIDE WHEN THEY REMOVE PIT) FONDANT: MIX SUGAR, MILK, VANILLA AND BUTTER WITH YOUR HANDS. DO NOT USE MIXER OR A FOOD PROCESSOR. MIX UNTIL YOU CAN PULL APART LIKE DOUGH. REFRIGERATE AT LEAST 1 HOUR. WHILE DOUGH IS CHILLING. TAKE CHERRIES, CAREFULLY REMOVE STEM. RINSE UNDER COLD WATER. ON A LARGE BAKING PAN LAY DOWN PAPER TOWELS. PUT CHERRIES ON PAPER TOWELS. TAKE MORE PAPER TOWELS AND LAY OVER THE CHERRIES. GENTLY MOVE THE PAPER TOWEL BACK AND FORTH TO REMOVE MOISTURE. (YOU DO NOT WANT CHERRIES TO BE WET AT ALL WHEN YOU FOLD FONDANT OVER IT). IF CHERRIES ARE MOIST, FONDANT TURNS TO MUSH. WHEN FONDANT IS CHILLED: TAKE A SMALL PAT OF FONDANT. PUT IN PALMS OF HANDS. FLATTEN LIKE PANCAKE AND BIG ENOUGH TO WRAP AROUND CHERRY. DO NOT MAKE IT THICK!! YOU MAY HAVE TO KEEP WIPING YOUR PALMS TO GET MOISTURE OFF. KEEP HANDS DRY. WHEN YOU RINSE YOUR HANDS OFF DO NOT USE SOAP JUST WARM WATER. DON'T WANT CHERRIES TASTING LIKE SOAP. USE PAPER TOWELS. DO NOT USE MATERIAL TOWELS, LINT WILL END UP ON HANDS AND IN CHERRIES. PLACE THEM ON A LARGE PAN COVERED WITH WAX PAPER. (DO NOT SPRAY A PAN WITH PAM AND PLACE THEM ON IT, THEY WILL STICK AND YOU WILL LOSE BOTTOM OF CHERRY) WHEN DONE WRAPPING CHERRIES. REFRIGERATE. WHILE CHERRIES ARE CHILLING. USE DOUBLE BOILER PAN MAKE SURE WATER DOES NOT BOIL OUT, AND DOESN'T GET TOO HOT. MEDIUM HEAT IS GOOD UNTIL CHOCOLATE MELTS, THEN TURN DOWN JUST A LITTLE. PUT 1/2 WAX IN PAN, THEN CHOCOLATE MORSELS ON TOP. AS CHOCOLATE MELTS KEEP STIRRING, DO NOT OVER HEAT. AS NEEDED WHILE DIPPING CHERRIES, ADD MORE WAX AND LET MELT BEFORE DIPPING MORE CHERRIES. TAKE A TOOTHPICK AND POKE IN CENTER OF FONDANT. GENTLEY DIP CHERRY, AS YOU PULL OUT OF CHOCOLATE, MAKE SURE YOU LET EXTRA CHOCOLATE DRIP OFF BACK INTO PAN. (IF NOT YOU WASTE OF ALOT OF CHOCOLATE). PLACE ANOTHER LARGE PAN OR COOKIE SHEET COVERED WITH WAX PAPER TO PUT THE DIPPED CHOCOLATE CHERRIES ON. WHEN PAN IS FULL, PULL OUT TOOTHPICKS. NOW USING A TEASPOON. PUT A LITTLE (AND I MEAN LITTLE) AMOUNT OF CHOCOLATE ON SPOON. GENTLY COVER HOLES IN CHERRY THAT THE TOOTHPICK MADE. IF YOU GIVE THE SPOON A LITTLE SWIRL WHEN DONE, WILL LOOK LIKE IT CAME FROM CANDY STORE. REFRIGERATE CHERRIES FOR AT LEAST 20 MINUTES UNTIL THEY HAVE A SHINY EXTERIOR. IF YOU HANDLE THEM TOO SOON, THEY ARE STILL TOO SOFT. ENJOY. Recipe courtesy of MomsMenu.com http://www.momsmenu.com May be printed for personal and educational purposes only. Copyright © 2009, MomsMenu.com All Rights Reserved Click to return to the recipe