With that said, these chocolate covered cherries were supposed to have liquid centers. However, the centers stayed cream, a very tasty cream, but still a cream. So if you're looking for a recipe for chocolate covered cherries with liquid inside, this recipe isn't for you.
Fair warning, these need to age for about a month to get the best flavor so you have to start early, like in November.
2 5-ounce jars of maraschino cherries (roughly 60)
1/3 cup butter, softened
1/3 cup corn syrup
1/2 teaspoon salt
2 teaspoon cherry liquid from the jar of cherries (you can also use vanilla extract, almond extract, or brandy)
3 3/4 cups powdered sugar, sifted
2 cups chocolate chips*
Drain the cherries in a strainer and dry the cherries using paper towel. You want to get the cherries as dry as you can, but be careful not to crush them. Reserve 2 teaspoons of cherry liquid.
*The original recipe calls for 2 cups chocolate chips. I probably used double that. I always end up using a ton of chocolate when coating stuff.
2012 Christmas Baking List
Christmas Kiss Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn: Peppermint and Cinnamon
Sea Salt Nutella Fudge
Peanut Butter Fudge
Spiced Cranberry Juice
Check out last year's baking list!