| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Candies, Fruits, Holiday, Info/tips |
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Jar marachino cherries with stems,drained |
| 2 |
tb |
Rum |
| 1/3 |
c |
Sweetened condensed milk (not evaporated) |
| 2 |
ts |
Light corn syrup |
| 2 1/2 |
c |
Powdered sugar |
| 1 |
c |
Semi-sweet chocolate chips |
| 1/4 |
c |
Light corn syrup |
| 1 |
tb |
Water |
INSTRUCTIONS
FONDANT
COATING
In small bowl, combine cherries and rum. Let soak 2 hours; drain on
paper towels.
In medium bowl, combine condensed milk and corn syrup; blend well. Add
powdered sugar gradually, stirring until mixture forms a still smooth
dough. (if all powdered sugar can't be stirred in, knead mixture and sugar
on counter until smooth dough forms). Wrap small amounts of the fondant
around each cherry to cover completely. Refrigerate about 20 minutes or
until fondant is firm.
Line cookie sheet with waxed paper. Prepare dipping chocolate by
cooking ingredients over low heat until melted, stirring occasionally.
Holding by stem, dip chilled cherries into chocolate, making sure to cover
completely. Place on waxed paper-lined cookie sheet; refrigerate until
chocolate sets, about 10 minutes. Dip chilled candies into melted chocolate
again, making sure to coat ocmpletely. Place on lined cookie sheet then
cover lightly with waxed paper. Let stand several days in cool place to
allow fondant to liquefy. (do not refrigerate). Store in airtight container
in refrigerator (? >I just format them). Makes 2 1/2 dozen candies. One
candy is 110 calories/4g fat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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