Double dipped in chocolate and piped with a sweet caramel – These Chocolate Caramel Cherries are fun to make and even more fun to eat!
“I’m a member of the Kraft Tastemakers — A community of kitchen aficionados contributing my recipes and stories to KraftRecipes.com. Kraft compensates me for my time and provides me with materials to make the lovely dishes you see. My stories, my opinions and my tastes are forever my own!”
I am super excited to introduce my Moonbug who helped make these gorgeous Double Dipped Chocolate Caramel Cherries! She’s going to take it away for a bit.
“Hi these are the cherries and THIS. IS. THE MOONBUG!
These cherries tasted SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good and I am excited to show them to you so here we go. That was my hand in some of the pictures! This was fun to make and you know fans, this was made by heart! My favorite part was dipping the cherries although it was hard to stay still in the pictures it was still fun. Love you guys!”
– Written by the The Moonbug.
There you have it, My Moonbug. Hope you enjoyed her. Like her mama, she writes the very same way she speaks.
Now flow with me, let’s talk about these Double Dipped Chocolate Caramel Cherries.
I made these chocolate dipped cherries with My Moonbug. I wanted to make something fun, easy. and very tasty. She had a blast dipping cherries and posing for about 300 photos. No lie.
Now, these aren’t your ordinary run of the mill chocolate dipped cherry situation.
The melted chocolate has a not so secret ingredient: Coconut oil.
Yah. Coconut oil keeps the chocolate fluid for a long, long time. In case you get sidetracked. And when it dries, it’s perfection. Nice and shiny.
The addition of coconut oil ensure the chocolate remains soft to the bite, even when dry. I double dipped them because… Double chocolate is what I do.
Then, you know – I had to get all “this needs a lil’ somethin’ somethin’ extra” and I melted some Kraft caramels. The melted caramel is piped generously on the very top of each chocolate dipped cherry.
You guys! Real talk – These cherries are the shizzle.
I must have eaten at least 20 cherries to, um… Test.
Nah, I’m just a glutton.
The effort is minimal, the ingredients list short. I even used maraschino cherries sold in the supermarket.
If you plan on impressing someone, may I suggest you spring for the fancy Luxardo brand?
I’m pretty sure that will go over much better than picking up a jar at your local bodega.
There’s some inactive time while the chocolate sets. I’m pretty sure you can keep yourselves entertained.
The final result situation is impressive as hell. I mean, dude – Cherries. Double dipped in chocolate and piped with caramel. Doesn’t get better than that.
Be about this situation right here.
Double Dipped Chocolate Caramel Cherries
- maraschino cherries with stems – Rinsed, very well drained, and blotted dry with paper towels - 50
- Semi-sweet chocolate - 5 ounces
- Coconut oil - 2 tablespoons
- Heavy cream - 2 tablespoons
- dulce de leche - 1 cup
- vanilla extract - 1/4 teaspoon
Line a cookie sheet or jelly roll pan with parchment paper and place in the freezer.
Place washed and dried maraschino cherries in a medium bowl and set aside.
In a medium stainless steel bowl placed over a small pot of simmering water, melt the semi-sweet chocolate and coconut oil until melted and completely smooth. Remove bowl from heat and allow the mixture to cool for 3-5 minutes.
Remove parchment lined cookie sheet from the freezer and set on your work surface.
Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture. Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl. Place the cherry on the cold parchment lined cookie sheet. Repeat with remaining maraschino cherries.
Place the cookie sheet in the freezer until the chocolate has set, about 7-10 minutes. While chocolate sets, make the caramel.
Thicken the heavy cream quickly by whipping it with either a small whisk or a fork. Fold into the dulce de leche and add vanilla extract. Transfer mixture to a piping bag with a small round tip. Place in the fridge until ready to use.
Remove cherries from freezer. Hold a maraschino cherry by the stem and dip, submerging cherry completely into the melted chocolate mixture. Lift the cherry from the melted chocolate and allow the excess to drain completely back into the bowl. Place the cherry on the parchment lined cookie sheet. Repeat with remaining maraschino cherries. Place the cherries on the parchment lined cookie sheet and place back in the freezer to set, another 7-10 minutes.
Once the chocolate has set, either pipe a mound of dulce de leche right above the stem of each cherry, or drizzle each cherry with caramel.