50 Maraschino cherries; drained
3/4 c Brandy
3 tb Butter
3 tb White corn syrup
1/4 ts Salt
2 c Confectioners sugar; sifted
1 1/2 lb Dipping chocolate
Pour brandy over drained cherries; let set for 2 days.
Combine butter, corn syrup and salt; blend until smooth. Add sifted
powdered sugar and mix well. Knead until smooth and shiny; chill
for 1/2 hour wrapped in waxed paper.
While chilling, drain cherries well on paper towels; pat dry.
Reserve brandy marinade for cakes or cooking. Shape a marble-sized
piece of fondant around each cherry; place on waxed paper-lined
tray. Chill until firm, about 2 hours.
Melt chocolate a small amount at a time. Dip cherries and place
back on wax paper-lined tray. Place in refrigerator to set. Store
in covered container in cool dark place for 10 - 14 days to fully
ripen.
Recipe by Alberta Dunbar of San Diego
Posted on GEnie's Food & Wine RT by J.MERRILL1 [Jody] on 10/22/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
