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Cherry Creams
prep:
45 mins
cook:
20 mins
cool:
45 mins
stand:
20 mins
Servings:
40
Yield:
about 40 pieces

Ingredients

Directions

  • Butter the sides of a heavy 2-quart saucepan. In pan combine sugar, water, cream, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 240 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 15 to 20 minutes.

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  • Remove pan from heat. Cool, without stirring, to 110 degree F. This should take about 45 minutes. Remove thermometer. Beat with wooden spoon until candy is just beginning to thicken; add candied cherries and cherry flavoring. Continue beating until creamy and slightly stiff. This should take about 5 minutes total.

  • Shape candy into 1-inch balls; place balls on waxed paper. Let stand about 20 minutes or until dry. Melt dipping chocolate or confectioners coating. Dip balls into the melted chocolate. Let stand until dry. Store tightly covered in a cool, dry place. Makes about 40 pieces.

Tips

Up to 3 days ahead prepare creams. Store in a cool dry place in a tightly covered container.

Tips

If desired, immediately after shaping the candy into 1-inch balls, roll the balls in sifted powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.

Nutrition Facts

Per Serving:
107 calories; total fat 4g; saturated fat 3g; cholesterol 1mg; sodium 1mg; carbohydrates 18g; fiber 0g; protein 0g; vitamin a 0IU; vitamin c 0mg; calcium 0mg; iron 0mg.
© Copyright 2021 bhg.com. All rights reserved. Printed from https://www.bhg.com 03/08/2021
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© Copyright 2021 bhg.com. All rights reserved. Printed from https://www.bhg.com 03/08/2021