Ingredients Jump to Instructions ↓

  1. 50 Maraschino cherries - drained

  2. 3/4 cup 177ml Brandy

  3. 3 tablespoons 45ml Butter

  4. 3 tablespoons 45ml Corn syrup - light

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 2 cups 396g / 13oz Powdered sugar - sifted

  7. 1 1/2 lbs 681g / 24oz Dipping chocolate - white or

Instructions Jump to Ingredients ↑

  1. Pour brandy over drained cherries; let least for two days. Combine butter 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 marinate for brushing on cakes or for cooking)

  2. Shape a marble-sized piece of fondant around each cherry; place on waxed paper lined tray. Chill until firm; about 2 hours. Melt chocolates separately over hot water, stirring constantly. Dip cherries and place on wax paper lined tray. Place in refrigerator to set. Store in covered container in a cool dark place 10-14 days to fully ripen.


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