| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Candies, Fruits, Chocolate | 60 | Servings | |
INGREDIENTS
| 60 | Marachino cherries,w/stem | |
| 3 | tb | Butter or margarine,softened |
| 3 | tb | Light corn syrup |
| 1/4 | ts | Salt |
| 2 | c | Confectioner's sugar, sifted |
| 1 1/2 | lb | Dipping chocolate or white chocolate ( for coating) |
INSTRUCTIONS
Drain marachino cherries thoroughly, Place on paper toweling. Combine butter or margarine, corn syrup and salt. Stir in sifted confectioner's sugar. Knead sugar mixture until smooth ( chill if mixture is too soft.) Shape 1 teaspoon of the sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill. In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT ADD ANY LIQUID! Holding cherries by stems, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is hardened. Store candy in a covered container in a cool place. Let candies ripen a week or two. makes 60 chocolate-covered cherries. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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