60maraschino cherries with stems (about 3 10 ounce jars)
3 Tbspbutter or margarine, softened
3 Tbsplight corn syrup
2 csifted powdered sugar
1 1/2 lbdipping chocolate
How to Make Chocolate-Covered Cherries
- Drain the cherries on paper toweling for several hours or overnight.
In a small mixing bowl combine the softened butter or margarine and light corn syrup. Stir in the sifted powdered sugar; knead till the mixture is smooth (chill the mixture if it is too soft to handle.)
- Shape about 1/2 teaspoon of the powdered sugar mixture around each cherry. Place the coated cherries on a waxed-paper lined baking sheet; chill.
- Melt the dipping chocolate. Holding the cherries by the stems, dip the cherries, one at a time, in the melted chocolate; spoon chocolate over the cheries to coat. (Be sure to completely seal the cherries in chocolate; otherwise, cherry juice may leak out near the stem after the chocolate has set.)
- Let excess chocolate drip off cherries. Place the chocolate-covered cherries, stem side up, on a waxed-paper lined baking sheet. Chill the dippped cherries till the chocolate is firm. Place the cherries in a covered container and let them ripen in the refrigerator for 1-2 weeks before serving. (ripening is necessary to allow the powdered sugar mixture around the cherries to soften and liquefy). Store cherries in the refrigerator. Makes 60 chocolate-dipped cherries.