Double Chocolate Covered Cherries

These candies are delectable. Covered first with chocolate and than white chocolate, they are truly decadent! If you're really a chocolate fanatic (like me), try using semisweet chocolate instead of white for the second coating.

• Ready In: 35 mins
• Yields: 24 candies

Ingredients

• 1 (10 ounce) jar maraschino cherries (with stems if possible)

• Chocolate Fondant

• 3  tablespoons butter, softened
• 2  tablespoons light corn syrup
• 1  ounce  unsweetened chocolate, melted
• 2  teaspoons milk
• 2  cups confectioners' sugar

• Coating

• 1 (12 ounce) package white chocolate chips
• 1  tablespoon shortening or 1⁄4  paraffin wax block

Directions

1. Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
2. Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
3. Stir in confectioner's sugar (mixture will seem dry).
4. When most of the sugar is mixed in, turn out onto counter and knead until smooth.
5. Divide into 24 pieces (about 2 tsp each) and shape into balls.
6. Flatten each ball and mold around cherries, covering cherry completely (leaving stem out).
7. Refrigerate at least an hour or until very cold and very firm.
8. Line large cookie sheet with waxed paper.
9. In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
10. Place pan or bowl over hot water to keep dipping consistency.
11. Holding stems (or use toothpicks if your cherries have no stems), dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
12. Place on waxed papered cookie sheet to set.
13. Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.