The Cross Country Cookery cookbook has a host of delightful sweet treats. These chocolate covered cherries sounds like a pretty make ahead sweet treat for the holiday season.
Chocolate Covered Cherries
- 60 maraschino cherries with stems
- 3 tablespoon oleo
- 3 tablespoon corn syrup
- 1/4 teaspoon salt
- 2 cup powdered sugar sifted
- 1 1/2 lb chocolate
Drain cherries well. Let stand on paper toweling.
Combine butter, corn syrup and salt. Stir in powdered sugar. Knead til smooth. Chill if too soft. Place on waxed paper lined baking sheet. Chill.
Shape a marble size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet. Chill.
In small heavy saucepan over hot water, melt the chocolate; stir constantly. Do Not Add Any Liquid.
Holding onto stems, dip the cherries, one at a time, into melted mixture. Spoon over cherries to coat. Place on waxed paper in cool place to harden. Let ripen a week or two so fondant will begin to liquefy.