Homemade Chocolate-Covered Cherries
Ingredients
- 1/3 C. soft butter (not margarine)
- 1/3 C. light corn syrup
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 3 1/2-4 C. sifted confectioners' sugar
- 1 1 lb. jar red maraschino cherries, with stems, well drained
- 2 8 oz. milk chocolate candy bars, cut up
Directions
Beat together butter, corn syrup and vanilla in a mixing bowl until smooth, using an electric mixer at medium speed. Gradually add the salt and 3 C. of the confectioners' sugar. Mix well. When the mixture becomes too stiff to beat, stir with a wooden spoon. Add enough confectioners' sugar to make a mixture that can be kneaded. Form mixture into a 10-inch roll. Wrap in plastic wrap or waxed paper. Refrigerate roll until firm.
Cut roll into 1 inch slices. Cut each slice into quarters. Flatten each piece in the palm of your hand. Place a cherry in center. Fold up fondant around cherry until it is completely covered. Place on waxed paper-lined baking sheet. Chill until firm. Melt the milk chocolate in the top of a double boiler over hot water. Cool slightly. Dip fondant-covered cherries in the melted milk chocolate. Place on the waxed paper lined baking sheets. Refrigerate until the chocolate sets. Store in refrigerator.
Yield: about 40 cherries
