Recipe#4366

Title: Chocolate Cherries 02

From: Mary Ash smile@ridgecrest.ca.us 
 Newsgroups: rec.food.cooking 
 Date: Sun, 03 Nov 1996 09:31:07 -0800 
 Message-ID: <327CD6DB.E55@ridgecrest.ca.us> 

10 oz. jar maraschino cherries with stems, drained
 2 tablespoons rum
 1/2 cup sweetened and condensed milk
 2 teaspoons light corn syrup
 2 1/4 to 2 1/2 cups powdered sugar
 6 oz. package semisweet chocolate chips
 1/4 cup light corn syrup
 1 tablespoon water
 In small bowl, combine cherries and rum. Let stand 2 hours. Drain
 on paper towels.
 In medium bowl, combine sweetened condensed milk and corn syrup.
 Blend well. Add powdered sugar until a stiff dough forms. Knead in
 remaining powdered sugar, if needed, until a smooth dough forms.
 Wrap a small amount of fondant around each cherry and refrigerate
 for about 20 minutes. The fondant should be firm. Line a cookie
 sheet with wax paper.
 Make the coating by melting the chocolate chips, corn syrup and
 water over low heat.
 Carefully dip each fondant covered cherry in chocolate and place
 on wax paper. Refrigerate about 10 minutes until chocolate sets.
 Dip in chocolate again making sure the cherries are well covered.
 Place on a wax paper covered cookie sheet, cover loosely with wax
 paper, and let sit several days to allow centers to liquefy. Store
 in airtight container in refrigerator. I plan on freezing them
 unless someone tells me this is a bad idea. The way I love candy,
 they probably wouldn't make it to Christmas unless I did otherwise!
 8-)
 Makes 2 1/2 dozen candies