Tag: maraschino cherries

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!

Print Pin

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.

Chocolate Covered Cherries (Keto/Gluten Free)

keto-chocolate-covered-cherries

Most of you know that I enjoy baking and making candy during the Christmas holiday season. It’s a tradition that I have continued with my family, just as my mother did. It just feels like Christmas to me.

Last week, while trying to make some of my favorite recipes low carb/gluten free, I wasted more groceries than ever before!  I was just about to throw in the towel when I decided to experiment with some homemade candy.

Homemade Chocolate Covered Cherries is always a must at Christmas. The recipe I have made forever was an old recipe handed down from my mother. It was a staple at Christmas when I was growing up and has remained one until now. I am sure I will make mama’s old recipe again someday. For now, I am down 23 pounds, and I do not plan to blow it during the holidays. I have found that an occasional carb-up us helpful to me. However, I can’t carb-up the entire season.

This recipe makes 17 cherries but can easily be doubled if you are preparing for a crowd. The fondant seems to soften much quicker than traditional chocolate covered cherries. Instead of placing the bowl of fondant in the refrigerator to cool, I scooped 17 fondant balls onto a pan lined with wax paper and then refrigerated. When I was ready to start covering the cherries, I took out a few pieces of fondant at a time, covered the cherries, then placed them back into the refrigerator.
Because the fondant is softer than my traditional recipe, they do not require standing at room temperature before serving.

keto-chocolate-covered-cherries
Print Pin

Chocolate Covered Cherries (Keto/Gluten Free)

One of my mother's Christmas candy recipes made low carb!
Course Keto
Servings 17
Calories 51kcal
Author Amye Melton

Ingredients

  • 17 maraschino cherries drained and dried
  • 3 Tbsp. unsalted butter softened
  • 3 Tbsp. cream cheese softened
  • 1/4 tsp. salt
  • 1/2 c. Stevia
  • 1/2 c. Swerve Confectioners
  • 1 scoop vanilla protein powder
  • 1/2 tsp. vanilla extract
  • 2 servings Lily's Sugar-Free Dark Chocolate Chips (120 chips)
  • 1 tsp. coconut oil

Instructions

  • Place 17 cherries on a double layer paper towel to drain.  Blot dry with another paper towel before using.
  • Line a baking sheet with wax paper, set aside.  
  • In a medium bowl, using an electric mixer combine butter and cream cheese.
  • Gradually add salt, Stevia, and Confectioners Swerve, and protein powder and mix until well blended.  
  • Add vanilla extract and mix until combined.
  • Scoop fondant using a small scoop or spoon, making 17 evenly sized balls and place on wax lined baking sheet.  Refrigerate at least 30 minutes.  
  • Remove a few fondant balls at a time and cover each cherry with one ball.  Return to the refrigerator onto the wax paper.
  • Place chocolate chips and coconut oil in a small bowl and microwave 30 seconds.  Stir.  If the chips have melted most of the way continue stirring until completely melted.  You may need to microwave a few more seconds to get them to this stage.
  • Remove the pan of cherries from the refrigerator.  Using a small spoon, drizzle the cherries with melted chocolate.  Return to the refrigerator until the chocolate has set.
  • Store in an airtight container in the refrigerator or freezer.  

Notes

For 1 chocolate covered cherry:  Net carbs = 3 g; Fat = 4 g; Protein = 1 g; Calories = 51