| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| La times, Latimes1 | 40 | Servings | ||
INGREDIENTS
| 2 | Jars Maraschino cherries | |
| with stems – 9 oz ea | ||
| 3 | T | Butter, softened |
| 3 | T | Light corn syrup |
| 1/4 | t | 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:
“Quit griping about your church; if it was perfect, you couldn’t belong.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 2.3mg
Sodium: 15.8mg
Potassium: <1mg
Carbohydrates: 11.3g
Fiber: 0g
Sugar: 11.2g
Protein: <1g