Chocolate Covered Bourbon Cherries Recipe

Ingredients for Chocolate Covered Bourbon Cherries

How to Make Chocolate Covered Bourbon Cherries

1. Drain 1 pint of fresh or frozen cherries and place them in a medium bowl.
2. Pour 1/4 cup of bourbon over the drained cherries.
3. Cover the bowl and refrigerate for at least 48 hours to allow the cherries to fully soak in the bourbon.
4. In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/4 cup light corn syrup, and 1/4 teaspoon salt.
5. Cook over low heat, stirring constantly, until the butter is melted and the mixture is smooth.
6. Remove from heat and gradually add 2 cups of confectioners' sugar, mixing until well combined and smooth.
7. Turn the mixture out onto a lightly floured surface and knead until smooth and shiny (about 5-7 minutes).
8. Form the fondant into a ball, wrap it tightly in waxed paper, and chill in the refrigerator for at least 30 minutes.
9. While the fondant chills, thoroughly drain the bourbon-soaked cherries on paper towels, patting them dry.
10. Reserve the bourbon marinade for another recipe, like a cake or cocktail.
11. Roll the chilled fondant into small marble-sized balls.
12. Wrap each bourbon-soaked cherry with a fondant ball, ensuring it's completely covered.
13. Place the covered cherries on waxed paper-lined baking sheets and chill in the refrigerator for at least 2 hours, or until firm.
14. Melt 8 ounces of semi-sweet chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth and melted.
15. Dip each chilled cherry into the melted chocolate, ensuring it's fully coated.
16. Place the chocolate-covered cherries back onto the waxed paper-lined baking sheets.
17. Refrigerate the trays until the chocolate is set (about 30 minutes).
18. Store the chocolate-covered bourbon cherries in an airtight container at room temperature for up to a week or in the refrigerator for up to 2 weeks.