Prep 1 hr
Cook 0 mins
These are delicious cherries. It's best to let the candies ripen for 1 to 2 weeks, as they keep getting better and better with time. If you can't wait that long, it's understandable! :-)
- 60 maraschino cherries, with stems
- 3 tablespoons butter, softened
- 3 tablespoons corn syrup
- 2 cups sifted confectioners' sugar
- 1 lb semisweet chocolate, coating
- Drain cherries and set on paper towels to dry.
- In a medium bowl, combine butter and corn syrup until smooth.
- Stir in confectioners' sugar and knead to form a dough.
- Chill to stiffen if necessary.
- Wrap each cherry in about 1 teaspoon of dough.
- Chill until firm.
- Melt chocolate coating in a heavy saucepan over low heat.
- Dip each cherry in by its stem, and place on waxed paper lined sheets.
- Chill until completely set.
- Store in an airtight container in a cool place.
- Best after 1 or 2 weeks.
These came out so pretty and a wonderul little indulgence. A couple of tricks I picked up while wrapping the cherries with the dough:roll the dough in a small ball and then flatten out to a round'oval shape before wrapping around the cherry, the cherries were easier to wrap if the dough is not too cold, and if the dough gets sticky while wrapping the cherry dab your finger in a little powdered sugar and that will help you smooth it out. I ran out of chocolate coating so I mixed 1 cup of semi-sweet chocolate chips with 1 tablespoon shortening and used it to dip the remainder of my cherries. I took a preview of the cherries before the 1-2 week waiting period and WOW!!!