| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Choco2 |
50 |
servings |
INGREDIENTS
| 50 |
|
Maraschino cherries; Drained |
| 3/4 |
c |
Brandy |
| 3 |
tb |
Butter |
| 3 |
tb |
Corn syrup; light |
| 1/4 |
ts |
Salt |
| 2 |
c |
Powdered sugar; sifted |
| 1 1/2 |
lb |
Dipping chocolate; white or |
INSTRUCTIONS
Pour brandy over drained cherries; let sest for two days. Combine
butter and salt; blend until smooth. Add sifted powdered sugar and
mix well. Knead until smooth and shiny; chill for 1/2 hour wrapped in
waxed paper. While chilling, drain cherries well on paper towels; pat
dry. (reserve brandy marinate for brushing on cakes or for cooking)
Shape a marble-sized piece of fondant around each cherry; place on
waxed paper lined tray. Chill until firm; about 2 hours. Melt
chocolates separately over hot water, stirring constantly. Dip
cherries and place on wax paper lined tray. Place in refrigerator to
set. Store in covered container in a cool dark place 10-14 days to
fully ripen.
Recipe by: Leanda Goss <ldgoss@METRONET.COM>
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