| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La times, Latimes1 |
40 |
servings |
INGREDIENTS
| 2 |
|
Jars Maraschino cherries with stems -; (9 oz ea) |
| 3 |
tb |
Butter; softened |
| 3 |
tb |
Light corn syrup |
| 1/4 |
ts |
Salt |
| 2 |
c |
Sifted powdered sugar |
| 2 |
|
Bittersweet chocolate bars ; (7 oz ea) |
| 2 |
oz |
Paraffin |
INSTRUCTIONS
Drain cherries. Pat dry on paper towels and set aside. Mix together
butter, corn syrup and salt in medium mixing bowl. Stir in powdered
sugar and knead with hands in bowl until smooth to make fondant.
Shape about 1/2 teaspoon fondant around each cherry. Place on baking
sheet lined with wax paper. Chill about 2 hours or until firm. Break
chocolate bars into pieces. Melt chocolate and paraffin in top of
double boiler over simmering water over low heat, stirring
occasionally. Remove from heat. Dip each fondant-covered cherry by
stem into chocolate. Place on baking sheet lined with wax paper.
Chill until firm. Place each candy in paper candy cups, if desired.
Refrigerate in airtight container until ready to serve. Yields about
40 pieces.
Each serving: 97 calories; 26 mg sodium; 2 mg cholesterol; 5 grams
fat; 16 grams carbohydrates; 1 gram protein; 0.18 gram fiber
Recipe Source: Los Angeles Times - 12-16-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Shock your mom – go to church”