Brandied Chocolate Covered Cherries
50 maraschino cherries, well drained
3/4 cup brandy 3 tablespoons butter 3 tablespoons light corn syrup
4/4 teaspoon salt 2 cups sifted confectioners' sugar 1 1/2 pounds dipping chocolate, white or dark
Pour brandy over drained cherries; let set for two days. Combine butter, corn syrup and salt; blend
until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny; wrap in wax paper
and chill for 30 minutes. Meanwhile, drain cherries well on paper towels; pat dry. Shape a marble-
size piece of fondant around each cherry; place on wax paper-lined tray. Chill until firm, about 2
hours. Melt chocolate 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 for 10 to 14
days to fully ripen and to attain the liquid inside.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗