maraschino cherries (with stems)
dark chocolate confectionary coating (chopped into small pieces)
1 lb. powdered sugar
1/3 cup light corn syrup
1/3 cup butter
1/2 ts. vanilla
It all begins with scads of maraschino cherries (we use about 650 cherries each year). Empty the jars of cherries of their liquor, and fill jars with brandy. Allow to steep for at least 1 week.
When the cherries have steeped sufficiently, drain the jars and dry the cherries thoroughly.
While the cherries are draining, mix together the fondant. Combine butter, corn syrup, vanilla, and powdered sugar. Mix together until the ingredients form a dough. Continue kneading the dough until smooth and silken. Refrigerate for 1-2 hours (or overnight).
Take approximately 1 teaspoon of the chilled fondant, and roll it out into a circle.
Crimp the edges to enclose the cherry thoroughly.
When you're finished, your fondant-covered cherry should look like this!
Place chocolate coated cherries on another waxed paper coated cookie sheet and allow to set.
Cherries should be stored in a cool, dark place for 3-4 weeks to allow the fondant to liquify.
NOTE: one batch of fondant covers 2-2.5 lbs of cherries
We talk about this recipe HERE.
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