Ingredients Jump to Instructions ↓

  1. 60 maraschino cherries with stems

  2. 3 tablespoons butter or margarine

  3. 3 tablespoons corn syrup

  4. 1/4 teaspoon salt

  5. 2 cups sifted powdered sugar

  6. 1 1/2 pounds chocolate or white chocolate for coating candy

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Drain cherries well; let stand on paper toweling.

  2. Combine butter or margarine, corn syrup and salt; stir in powdered sugar. Knead until smooth.

  3. Chill if too soft. Shape a marble-size piece of powdered sugar mixture (about 1 teaspoon) around each cherry.

  4. Place on waxed paper-lined baking sheet; chill.

  5. In small heavy saucepan or deep bowl over pan of hot water, melt chocolate coating, stirring constantly.


  7. Holding onto stems, dip cherries, one at a time, into melted mixture.

  8. Spoon mixture over cherries to coat.

  9. Place on waxed paper-lined baking sheet.

  10. . Place in refrigerator to harden. Store in covered container in cool place. Let ripen a week or two so fondant will begin to liquefy. Makes 60 chocolate-covered cherries.


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