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These chocolate-covered cherries are great
for gift-giving, and can also be made without the liqueur.
- At least 2 months in advance:
- 1 (16-ounce) jar plus 1 (10-ounce)
jar maraschino cherries with stems
- Brandy, rum or desired flavored
- 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
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
- Drain about 50 cherries; pat cherries
dry on absorbent paper towels and set aside. Reserve remaining
cherries for other uses.
- Combine butter, syrup and salt, stirring
well. Stir in powdered sugar and knead in bowl until smooth.
- Shape 1/2 teaspoon fondant mixture around
each cherry. Place on a waxed paper-lined baking sheet; chill
about 2 hours or until firm.
- 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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