Categories: Candy
Ingredients
- 50 maraschino cherries with stems (2 10 oz.
- jars)
- 3 Tbsp. butter, softened
- 3 Tbsp. light corn syrup
- 1/2 to 1 tsp. vanilla extract
- 2 cups sifted confectioners' sugar Plus more
- as needed
- About 1 Lb. semisweet or milk chocolate or 2 (7 oz.) packages dipping chocolate.
Directions
- Drain cherries and place in a single layer on paper towels to dry.
- In a medium bowl, combine butter, corn syrup and vanilla extract, blend until smooth. Stir in confectioners’ sugar and knead to form a “dough”. Chill to stiffen if necessary. Wrap each cherry in just enough sugar dough to cover (about half a teaspoon) and place on parchment or wax paper. Chill until firm.
- melt chocolate in double boiler over low heat or in microwave according to package directions, stirring until smooth. Dip each cherry, holding it by its stem, in chocolate and place on baking sheet lined with parchment or wax paper. Chill until set. Store in an air-tight container in a cool place.
- For best results, let candles “cure” for one to 2 weeks before eating. This allows the sugar dough to wrapped around each cherry to liquefy. But they can be eaten as soon as chocolate is set.
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makes about 50 chocolate-covered cherries