Tag: corn syrup

Chocolate Covered Cherries

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!

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Chocolate Covered Cherries

Course Candy
Author Amye Melton

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.

Pecan Pie Truffles

 

pecan-pie-truffles-11

If you serve chocolate, they will come! Yes, it’s true, for me, anyway. I will pick anything chocolate above all other desserts on the dessert table—any time of the day, any day of the year. Honestly, that is a lie. Chocolate may be the first dessert I pick. However, my dessert plate usually looks like a smorgasbord of samples!

If you have pecan trees, then I’m sure you have an abundant supply this year! I have seen more pecans this year than any year that we have lived on the farm. So naturally, my mind goes to pecan pie when I made my Thanksgiving menu.

These sinful little truffles also come to mind. They taste amazing and are super easy to make. They are a perfect addition to any dessert table, especially in the fall.

If you are looking for something just a little bit different, give these delicious truffles a try. Then grab a cup of coffee and devour away!

Pecan Pie Truffles
 
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Ingredients
  • 2½ c. pecans, toasted and finely chopped
  • 1 c. graham cracker crumbs
  • 1 c. light brown sugar
  • ½ tsp. salt
  • 2 tbsp. maple syrup
  • ¼ c. light corn syrup
  • 1½ tsp. vanilla extract
  • 1 pkg. Candiquik candy coating, white chocolate or chocolate or combination
Instructions
  1. In a medium bowl combine the pecans, graham cracker crumbs, brown sugar, and salt.
  2. Add maple syrup, corn syrup, and vanilla and mix well.
  3. Refrigerate mixture for 15 minutes.
  4. Line a baking sheet with wax paper. Remove pecan mixture from the refrigerator and roll into 1-inch balls. (I use a scoop to get all of the truffles the same size.) Place on the wax paper and return to the refrigerator for 30 minutes.
  5. Melt Candiquik according to package directions.
  6. Coat truffles with chocolate and return to the wax paper. Return to the refrigerator to allow the coating to harden.