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You can also make these without the liqueur.

Chocolate Covered Liqueur Cherries

At least 2 months in advance:

 

1 (16-ounce) jar plus 1 (10-ounce) jar maraschino cherries with stems

Brandy, rum or desired flavored liqueur

1. Drain liquid from cherries and cover cherries with brandy, rum or as desired. Store in refrigerator for two months or longer. There is no "shelf-life", these last forever.

To Make Chocolate Covered Cherries:

3 tablespoons butter, softened

3 tablespoons light corn syrup

1/4 teaspoon salt

2 cups sifted powdered sugar

1 (12-ounce) package semisweet chocolate morsels or preferred chocolate

1 tablespoon vegetable shortening

1. Drain about 50 cherries; pat cherries dry on absorbent paper towels and set aside. Reserve remaining cherries for other uses.
2. Combine butter, syrup and salt, stirring well. Stir in powdered sugar and knead in bowl until smooth.
3. Shape 1/2 teaspoon fondant mixture around each cherry. Place on a waxed paper-lined baking sheet; chill about 2 hours or until firm.
4. Melt chocolate and shortening in top of a double boiler over simmering water. Dip each cherry by the stem into chocolate. Place on a waxed paper-lined baking sheet; chill until firm. Store in an airtight container in the refrigerator.

Makes about 50 confections.

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