Chocolate Covered Cherries

I love chocolate covered cherries!  And they make a simple, cheap gift that most people can enjoy. Apparently they taste better after a couple weeks, so this year I actually made them ahead of time.  They are amazing fresh too, but the additional time allows the cherry juices to soak into the candy giving it that sweet, juicy center.  Either way, chocolate covered cherries have quickly become one of my favorite things to make around the holidays.

INGREDIENTS:

60 maraschino cherries (with or without stems, stems just make them easier to dip and handle)
3 TBSP butter substitute, softened
3 TBSP corn syrup
2 CUP confectioner sugar
1 bag chocolate chips

 

Drain the cherries (save the juice for mixed drinks or other desserts later!).  Let the cherries dry on paper towels or in a colander.

 

Combine the butter and corn syrup until smooth.

 

 

Add the confection sugar and form into dough. 

 

 

 

 

 

 

Chill if necessary to keep dough firm.

Coat each cherry with the sugar dough, using about a teaspoon of dough per cherry.  I usually flatten the dough into a disk, wrap it around the cherry, and then roll the dough around the palm of my hand until the cherry is evenly coated.  (It doesn’t have to be perfect :)

 

Let chill until firm.

 

Melt the chocolate chips in a double boiler, or microwave.  Dip each cherry in the chocolate and coat.  Let dry on wax lined paper and store in an air tight container.

Vegan Fudge

 

I always forget about fudge until the holiday season.  And then I make tons of it :) I thought fudge was so good, because it used real butter and milk.  I was wrong!  It’s all about the chocolate!  I use Earth Balance vegan butter, homemade rice milk, and unrefined sugar to replace the animal derived ingredients in in an old recipe. Tastes exactly the same as when I made it non-vegan in the past.

INGREDIENTS:

2 cup sugar
¼ TSP salt
4 oz unsweetened chocolate (or ½ CUP powder)
1 TBSP corn syrup
1 CUP rice milk
2 TBSP vegan butter
1 TSP vanilla

Using a wooden spoon, mix the sugar and salt together; then add the chocolate, corn syrup and milk.  Turn the heat to low and mix until everything dissolves.

 

 

 

 

 

 

Let the mixture heat up until it reaches between 234-240°F.  Stir as little as possible, the chocolate will boil over so use a large pot.

 

(If you don’t have a thermometer you can test the fudge by dropping a little in a glass of cold water.  When it’s ready it will be firm enough to form a soft ball.)

 

Add the vegan butter to the fudge and remove from heat.  Do not stir the butter in until the fudge cools to about 110°F (I usually just wait until I can easily touch the outside of the pot).

 

 

 

Add the vanilla and stir vigorously until the fudge loses its glossy finish and looks more matte.  Pour into a butter pan and let sit at room temperature until hardened.

 

 

 

 

 

Here are some fudge repair tips I found in an old cookbook:

To soften fudge: knead with hand until it becomes smooth, and then flatten into pan

To stiffen fudge:  add ¼ CUP milk, stir, heat to proper temperature, beat and pour.

Wish I had known those tricks before; the main thing with fudge is getting it to that perfect temperature.  But even mistake fudge can usually be used for something.  If the mixture doesn’t get hot enough it doesn’t solidify, but it’s great as a fudge sauce for other desserts.  If you heat the fudge over the 240°, it gets too stiff and brittle, but can be used as chocolate shavings in desserts and hot drinks.  You can’t go wrong!

 

 

Vegan Chocolate Chip Pretzel Cookie Bars

These cookies are simple and tasty.  I make this cookie dough recipe just to eat the cookie dough.  I had planned to add it to some almond milk ice cream, but we ate all the ice cream too quickly!  So I came up with this.

 

First I oiled my mini loaf pan (You could also use a cupcake pan or a large pan and cut the bars into pieces).  I layered the bottom with pretzel pieces.

 

 

 

 

 

 

 

 

 

I used a cookie recipe from How It All Vegan.  First mix:

1 ¾ flour

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt

¾ cups sugar

 

Then add:

½ cup oil

½ tsp vanilla

½ cup rice milk

1 cup chocolate chips (I used dark chocolate chunks)

 

Stir it all together and spoon the mixture over the pretzels.  Push the dough into the pretzels so they stick together.  Then bake at 350° for 30 minutes or until golden brown.  Pop them out of your pan and allow to cool.

 

 

 

 

 

 

 

Not bad for vegan cookies, but next time I will add a layer of chocolate chips and maybe put more pretzels on the top!  And they taste great dipped in coffee or rice milk.