Chocolate-Covered Bourbon Cherries

READY IN: 97hrs
YIELD: 4 dozen




  • Pour bourbon over drained cherries. Cover, refrigerate and allow to set for 2 days.
  • Combine butter, corn syrup and salt. Blend until smooth. Add confectioners’ sugar and mix well. Knead until smooth and shiny. Chill for 30 minutes wrapped in waxed paper.
  • While chilling, drain cherries well on paper towels. Pat dry. Reserve bourbon marinade for a cake or other dish (will keep if it is covered and refrigerated).
  • Shape a marble-sized piece of fondant around each cherry. Place on waxed paper and chill at least 2 hours until firm.
  • Melt chocolate in top of a double boiler over simmering water. Dip cherries in chocolate and set back on waxed papers. Allow trays to cool in refrigerator. Store in airtight containers.
  • Candy will ripen well in about 2 days.