Yield: 60 servings
|60 \N||Marachino cherries with stems|
|3 tablespoons||Butter or margarine softened|
|3 tablespoons||Light corn syrup|
|2 cups||Confectioner's sugar sifted|
|1½ pounds||Dipping chocolate or white chocolate ( for coating)|
Drain marachino cherries thoroughly, Place on paper toweling. Combine butter or margarine, corn syrup and salt. Stir in sifted confectioner's sugar. Knead sugar mixture until smooth ( chill if mixture is too soft.) Shape 1 teaspoon of the sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill.
In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT ADD ANY LIQUID! Holding cherries by stems, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is hardened.
Store candy in a covered container in a cool place. Let candies ripen a week or two. makes 60 chocolate-covered cherries.