| 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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