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Chocolate-covered Brandied Cherries

Source of Recipe

Sandy H.


List of Ingredients

50 maraschino cherries, drained
3/4 cup brandy
3 tablespoons butter
3 tablespoons white corn syrup
1/4 tsp. salt
2 cups powdered sugar, sifted
1-1/2 pounds dipping chocolate - white or dark


Recipe

Pour brandy over drained cherries; let sit for two days.

To make the fondant, combine butter, salt and corn syrup; blend until smooth. Add powdered sugar and mix well. Knead until smooth and shiny; chill 1/2 hour wrapped in waxed paper.

While chilling, drain cherries and reserve brandy marinade for another use, if desired. Shape a marble-sized piece of the fondant around each cherry; place on wax-paper lined tray. Chill about 2 hours.

Melt chocolate in a double boiler, stirring constantly. A small slow cooker may also be used. Dip the cherries and place on wax paper-lined tray. Place in refrigerator to set. Store in a covered container in a cool dark place, to ripen, for 10-14 days.

From Shanny: An alternate dipping mixture is 12 oz. chocolate chips melted together with 1/3 bar of paraffin. Or just use almond bark.