Chocolate-Covered Liqueur Cherries
Start the process of making liqueured cherries at least two months in advance. These chocolate-covered cherries are perfect for gift-giving, and can also be made without the liqueur.
1 (16-ounce) jar plus 1 (10-ounce) jar maraschino cherries with stems, drained
Brandy, rum or desired flavored liqueur
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 chips or preferred chocolate
1 tablespoon vegetable shortening (do not use butter, margarine, spread or oil)
- At least 2 months in advance: Drain liquid from cherries; place in a large, covered glass jar or container and cover cherries with brandy, rum or desired liqueur. Store in refrigerator for two months or longer. There is no "shelf-life", these last forever.
- To Make Chocolate Covered Cherries: 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.