Chocolate Covered Cherries
Makes approximately 60 cherries
60 maraschino cherries with stems (I used two jars)
3 tablespoons butter, softened
3-4 tablespoons corn syrup
2 cups confectioner’s sugar, sifted
1 lb. chocolate candy coating (I also used vanilla-flavored candy coating. I found these in my grocery store’s baking aisle.)
1. Drain cherries and set on paper towels to dry.
2. In a mixing bowl, combine butter and corn syrup until smooth.
3. Add confectioner’s sugar gradually and mix until a dough forms (I used the paddle attachment for the mixer-this helped a lot.)
4. At this point, you may have to refrigerate the dough until it stiffens a little (about 10 minutes). Wrap each cherry in about 1 teaspoon of dough. (I actually ended up doing this in batches because the Indiana humidity was making the dough extremely sticky, and I had to chill the dough several times during this process.)
5. Chill the dough-covered cherries until ready to dip.
6. Melt the chocolate candy coating in a saucepan over low heat.
7. Dip each cherry in by its stem, rolling to completely cover.
8. Place cherries on waxed paper until hardened. (The bottoms will end up being a little flat…if anyone has any good suggestions on how to avoid this, let me know.)
9. Place in an airtight container in the refrigerator for 1-2 weeks.