Chocolate Covered Cherries
Ingredients
- 60 Maraschino cherries, with or without stems, depending on your preference
- 3 Tbsp Butter, softened
- 3 Tbsp Corn Syrup
- 2 cups Powdered Sugar
- 12 ounces Chocolate Candy Melts
Instructions
- Drain cherries and set on paper towels to dry.
- In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen, if necessary (we never need to chill our fondant- ours always ends up a nice texture).
- Wrap each cherry in about 1/2 to 1 tsp of dough. Chill until firm.
- Melt Candy Melts in a double boiler over low heat. Dip each cherry in by its stem (or use dipping tools, if using cherries without stems), and place on waxed paper lined baking sheets. After the chocolate coating sets, decorate tops with colored candy melts. We found that the disposable plastic candy melt bags work perfect for this. We used to use plastic squeeze bottles, but the bags are so much easier!
- Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks because this will give the fondant around the cherry a chance to liquify.