Bourbon Cherries

I made these chocolate covered cherries for my son-in-law for Christmas and I wanted to make them "just a little different" so I added his favorite bourbon. Now it's a tradition for every gift giving occasion, that boy just loves these cherries. Of course if you don't like bourbon, just leave it out; the only difference is the kick when you pop one in your mouth.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • CHERRIES:

  • 3

    (10-ounce) jars maraschino cherries with stems, drained

  • Jim Beam Borbon

  • FONDANT:

  • 1

    ⁄3 cup butter, softened

  • 2

    1⁄4 cups sifted powdered sugar

  • 3

    teaspoons heavy whipping cream

  • DIPPING CHOCOLATE:

  • 4

    cups of semisweet chocolate chips

  • 3

    tablespoons shortening

Directions

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.

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