| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candies | 50 | Servings | ||
INGREDIENTS
| 50 | Maraschino cherries, drained | |
| 3/4 | c | Brandy |
| 3 | tb | Butter |
| 3 | tb | Corn syrup, white |
| 1/4 | ts | Salt |
| 2 | c | Confectioners sugar, sifted |
| 1 1/2 | lb | Dipping chocolate |
INSTRUCTIONS
1. Pour brandy over drained cherries; let set for 2 days. 2. Combine butter, corn syrup and salt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smooth and shiny; chill for 1/2 hour wrapped in waxed paper. 3. While chilling, drain cherries well on paper towels; pat dry. Reserve brandy marinade for cakes or cooking. Shape a marble-sized piece of fondant around each cherry; place on waxed paper-lined tray. Chill until firm, about 2 hours. 4. Melt chocolate a small amount at a time. Dip cherries and place back on wax paper-lined tray. Place in refrigerator to set. Store in covered container in cool dark place for 10 - 14 days to fully ripen. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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