Chocolate covered cherries #1

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.



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, .

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