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Chocolate-Covered Brandied Cherries

Chocolate-Covered Brandied Cherries is built on Maraschino Cherries, Brandy, Butter, Corn Syrup Light, and Salt. Serves 50. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 50
• 3/4 cup
• 3 tbsp
• 3 tbsp
• 1/4 tsp
• 2 cup
• 1 1/2 lb

Method (preview)

1. 1

   Pour brandy over drained cherries; let sit for two days.

2. 2

   Combine butter and salt; blend until smooth.

3. 3

   Add sifted powdered sugar and mix well.

4. 4

   Knead until smooth and shiny; chill for 1/2 hour wrapped in waxed paper.

5. 5

   While chilling, drain cherries well on paper towels; pat dry (reserve brandy marinate for brushing on cakes or for cooking).

6. 6

   Shape a marble-sized piece of fondant around each cherry; place on waxed paper-lined tray. Chill until firm; about 2 hours.

7. 7

   Melt chocolates separately over hot water, stirring constantly.

8. 8

   Dip cherries and place on wax paper-lined tray. Place in refrigerator to set.

9. 9

   Store in covered container in a cool dark place 10-14 days to fully ripen.

10. 10

    Recipe by Alberta Dunbar of San Diego.

11. 11

    MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)

12. 12

    Contributed to FareShare IRC Chat 15 December 1999 by Alaska_Michael.