| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candy | 1 | Servings | ||
INGREDIENTS
| 60 | Maraschino cherries with stems | |
| 3 | tb | Butter |
| 1/4 | ts | Salt |
| 3 | tb | Corn syrup |
| 2 | c | Confectioner's sugar; sifted |
| 1 1/2 | lb | Sweet chocolate |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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