Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 60 \N | Maraschino cherries with stems |
| 3 tablespoons | Butter |
| ¼ teaspoon | Salt |
| 3 tablespoons | Corn syrup |
| 2 cups | Confectioner's sugar; sifted |
| 1½ pounds | Sweet chocolate |
Drain cherries on paper towels. Combine butter, corn syrup and salt. Stir in sugar. Knead until smooth. Chill if dough is very soft. Shape dough into marble-sized pieces and mold around cherries. Place on waxed paper-lined baking sheet and chill. In heavy saucepan over hot water, melt chocolate, stirring constantly. Do not add water. Holding stems of cherries, dip, one at a time, into chocolate. Spoon over cherries to coat. Place on waxed paper in cool place to harden. Store in a covered container in a cool place and let ripen for 1-2 weeks so fondant will begin to liquify. Makes 60.
MRS HELEN BEMIS BLACK
ARLINGTON HEIGHTS, IL
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .