Prep 30 mins
Cook 20 mins
Found this on a recipe board a couple of years ago
- 60 maraschino cherries, with stems
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons corn syrup
- 1⁄4 teaspoon salt
- 2 cups sifted powdered sugar
- 1 1⁄2 lbs chocolate, for coating candy
- Drain cherries well; let stand on paper toweling.
- Make fondant: Combine butter or margarine, corn syrup and salt; stir in powdered sugar.
- Knead until smooth.
- Chill if too soft.
- Shape a teaspoon of the fondant around each cherry.
- Place on waxed paper-lined baking sheet; chill.
- In small heavy saucepan or deep bowl over pan of hot water, melt chocolate coating, stirring constantly.
- Holding onto stems, dip fondant-covered cherries, one at a time, into melted chocolate.
- Spoon mixture over cherries to coat.
- Place on waxed paper-lined baking sheet.
- Place in refrigerator to harden.
- Store in covered container in cool place.
- Let ripen a week or two and fondant will begin to liquefy.
- Makes 60 chocolate-covered cherries.
I found this same recipe in my Better Homes & Garden Cookbook last night. I tried one as soon as the chocolate was set enough to touch. They are wonderful. I don't know if I can wait the week for the center to become liquid. They will become a new holiday tradition.
This is the same recipe I use. I found it in a Christmas cookbook a few years ago- posting our photo. We love these- very yummy !
I tried this for a Thanksgiving party. When I found I had no corn syrup, I substutied 3T of eagle brand comdenced milk. Could not of come out any better. Wonderful treat.