Prep 45 mins
Cook 15 mins
I've been making this recipe for many years. I'm not sure where it originally came from. The recipe is somewhat time consuming, but well worth it. I usually make two batches because one just isn't enough. This candy is easy to make and it also makes a great gift.
- 1⁄3 cup soft butter
- 1⁄3 cup light corn syrup
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon salt
- 4 cups sifted confectioners' sugar
- 2 cups red maraschino cherries, with stems (16 oz. jar)
- 16 ounces milk chocolate (cut up candy bars)
- Drain juice from cherries, set cherries aside until ready to use. To make fondant: Using a electric mixer at medium speed beat together butter, corn syrup and vanilla in a mixing bowl until smooth. Gradually add salt and 3 cups of the sugar, mixing well. When mixture becomes too stiff to beat, stir with spoon. Add 1/2 - 1 cup of sugar to make a mixture that can be kneaded. Form mixture into 10" roll. Wrap in plastic wrap and refrigerate roll until firm.
- Cut roll into 1" slices. Cut each slice into quarters. Flatten each piece in palm of hand; place cherry in center. Fold up fondant around cherry until it is completely covered. Place on waxed paper-lined baking sheet. Chill until firm.
- Melt milk chocolate in the top of double boiler over hot water. Cool slightly. Holding each fondant-covered cherry by the stem, quickly dip it in the melted chocolate until the fondant is covered. Place on waxed paper-lined baking sheets. Refrigerate until chocolate sets. Store in air-tight container in the refrigerate. Make 40-50 cherries, depending on the size of the cherries.