60 Marachino cherries,w/stem
3 tb Butter or margarine,softened
3 tb Light corn syrup
1/4 ts Salt
2 c Confectioner’s sugar, sifted
1 1/2 lb Dipping chocolate or white chocolate ( for coating)
Drain marachino cherries thoroughly, Place on paper toweling. Combine butter or margarine, corn syrup and salt. Stir in sifted confectioner’s sugar. Knead sugar mixture until smooth ( chill if mixture is too soft.) Shape 1 teaspoon of the sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill. In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT ADD ANY LIQUID! Holding cherries by stems, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is hardened. Store candy in a covered container in a cool place. Let candies ripen a week or two. makes 60 chocolate-covered cherries.
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2 qt Popped Corn
1 c Sugar
1/2 c Water
1/3 c Cornsyrup
1/4 ts Salt
3 tb Margarine
1/3 c Chocolate pieces
1 ts Vanilla extract
Lightly grease large bowl; in it, place popped corn. In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on candy- thermometer. Add marggarine; when it is melted; add chocolate. Stir in vanilla. Slowly pour hot syrup over popped corn, stirring constantly with two forks. Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.
1 lb Pitted dates
2/3 c Walnuts; coarsely chopped
1/4 c Candied red cherries;chopped
5 Pieces candied ginger finely chopped (3 tb)
2 tb Sugar
4 oz Semisweet chocolate squares
1 c Walnuts; chopped
Grind dates through finest blade of meat grinder, or chop very fine in blender or food processor. Combine dates, 2/3 c nuts, the candied cherries and ginger. Turn out on breadboard sprinkled with sugar. Knead with hands to blend thoroughly. Form into a roll, 2″ thick & about 9″ long. Wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate. In top of double boiler, melt chocolate over hot, not boiling, water. Pour over date roll, spreading to coat evenly all over. Roll in chopped walnuts. Refrigerate until chocolate is hard. To serve, cut into thin slices. Makes 1 log, about 1 3/4 lbs.
Fresh Louisiana strawberries
Candymaker’s chocolate (milk, dark, or white);
Look for chocolate labelled as “couverture” chocolate
Wash the strawberries well, but do not remove stems. Spread the berries on towels or absorbent paper in a single layer, and allow to air dry until all water has evaporated (chocolate will not adhere properly if the berries are damp). Melt 1/2 pound chocolate in a double boiler deep enough to cover strawberries. Holding the berries by the stem, hand dip each one 3/4 of the way up to the top. Place on waxed paper and allow to harden or refrigerate until hard. Keep refrigerated until ready to serve.