10 oz Jar marachino cherries with
-stems,drained
2 tb Rum
--------------------------FONDANT--------------------------
1/3 c Sweetened condensed milk
-(not evaporated)
2 ts Light corn syrup
2 1/2 c Powdered sugar
--------------------------COATING--------------------------
1 c Semi-sweet chocolate chips
1/4 c Light corn syrup
1 tb Water
In small bowl, combine cherries and rum. Let soak
2 hours; drain on paper towels.
In medium bowl, combine condensed milk and corn
syrup; blend well. Add powdered sugar gradually,
stirring until mixture forms a still smooth dough. (if
all powdered sugar can't be stirred in, knead mixture
and sugar on counter until smooth dough forms). Wrap
small amounts of the fondant around each cherry to
cover completely. Refrigerate about 20 minutes or
until fondant is firm.
Line cookie sheet with waxed paper. Prepare
dipping chocolate by cooking ingredients over low heat
until melted, stirring occasionally. Holding by stem,
dip chilled cherries into chocolate, making sure to
cover completely. Place on waxed paper-lined cookie
sheet; refrigerate until chocolate sets, about 10
minutes. Dip chilled candies into melted chocolate
again, making sure to coat ocmpletely. Place on lined
cookie sheet then cover lightly with waxed paper. Let
stand several days in cool place to allow fondant to
liquefy. (do not refrigerate). Store in airtight
container in refrigerator (? >I just format them).
Makes 2 1/2 dozen candies. One candy is 110
calories/4g fat.
