Chocolate Covered Cherries

These little delicacies make excellent gifts.
Revised: Dec 2009

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.
Wrap the fondant around a marachino cherry...

Crimp the edges to enclose the cherry thoroughly.

When you're finished, your fondant-covered cherry should look like this!
Place covered cherries on waxed paper lined cookie sheets, and place in the refrigerator until ready to cover with chocolate.   Meanwhile, melt chocolate over a double-boiler (or in a microwave safe bowl at 50% power). Temper melted chocolate with a few solid shards of chocolate -- and stir until smooth. Take cherry, holding by stem, and cover with chocolate (using a spoon to assist, if desired).

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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