My favorite time of year is in full swing, and so is my calendar! I do not recall a season as busy as this one has shaped up to be in years. I love it, though. All of the hustle and bustle helps only to spur me on.
Christmas candy has always been a part of the holidays for me. It’s more than the sweet, deliciousness; it’s the memories it stirs. Making it alone has me reminiscing of being in the kitchen with my mother. I am blessed to have my mama still, but she does not do all of the cooking that she once did.
Last year I made keto chocolate-covered cherries, which were a great treat and kept me on plan. However, this year, although I am keto, I plan to make my mama’s recipe for chocolate-covered cherries. Honestly, I look forward to these cherries more than any Christmas meal!
Chocolate Covered Cherries
Ingredients
- 26 ounces maraschino cherries approximately
- 3 tablespoons unsalted butter softened
- 3 tablespoons light corn syrup
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 12 ounces semisweet chocolate chips
- 1 tablespoon Crisco shortening
Instructions
- Drain cherries, pat dry with paper towels. Set aside.
- Combine butter, syrup, and salt. Blend in powdered sugar. Knead until smooth.
- Shape 1/2-1 teaspoon of the mixture around each cherry. Place on a wax paper covered cookie sheet. Chill.
- In a heatproof medium bowl, combine the chocolate chips and shortening. Place the bowl over a small saucepan with and inch or two of water, over low heat. Stir occasionally, until the chocolate is completely melted. Keep the bowl over the water, do not boil.
- Remove cherries from refrigerator and dip each cherry in chocolate. Place the cherries back on the cookie sheet. Pleace the chocolate-covered cherries back into the refrigerator for about 2 hours.
- Once they are set you can transfer them to an airtight container with wax paper between each layer. Will keep in the refrigerator for up to 1 month.
- Remove from refrigerator about 15 minutes before serving.
