Recipe - Chocolate Covered Cherrys

Chocolate Covered Cherries



1 large jar Maraschino Cherries

3 tablespoons butter, softened

3 tablespoon corn syrup

2 cups confectioners’ sugar

1 lb. Milk chocolate



Drain cherries, place on a paper towel overnight. Cherries must be dry before placing sugar mixture around.



Place butter and corn syrup in a bowl, cream together until it reaches a smooth consistence. Stir in half confectioners’ sugar, with your hand mix in the reminder of confectioners’ sugar. Knead sugar mixture to form a ball. Chill if needed to make working with it easier. Take 1 teaspoon of sugar mixture and roll a small ball in your hand, mash flat into a round flat disk. Place cherry in the center of disk, bring up sides to enclose the entire cherry. Pinch together seams or holes in the sugar mixture. Chill until firm.



Melt chocolate in a double boiler or place a bowl over hot water. Stir until chocolate is melted. Dip each cherry to cover sugar mixture completely. Place on cookie sheets, lined with wax paper. Chill until firm. Dip cherry a second time. Cherries test better after aging for 1 to 2 weeks. Store in an airtight container, in a cool place.