Chocolate covered brandied cherries

Yield: 50 servings

Measure Ingredient
50 \N Maraschino cherries, drained
¾ cup Brandy
3 tablespoons Butter
3 tablespoons Corn syrup, white
¼ teaspoon Salt
2 cups Confectioners sugar, sifted
1½ pounds Dipping chocolate

1. Pour brandy over drained cherries; let set for 2 days. 2. Combine butter, corn syrup and salt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smooth and shiny; chill for

½ hour wrapped in waxed paper. 3. While chilling, drain cherries well on paper towels; pat dry. Reserve brandy marinade for cakes or cooking. Shape a marble-sized piece of fondant around each cherry; place on waxed paper-lined tray. Chill until firm, about 2 hours. 4. Melt chocolate a small amount at a time. Dip cherries and place back on wax paper-lined tray. Place in refrigerator to set. Store in covered

container in cool dark place for 10 - 14 days to fully ripen.

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