Ingredients
⅓ cup butter, soft, not margarine
⅓ cup light corn syrup
½ tsp vanilla
½ tsp salt
4 cups confectioners’ sugar, sifted and divided
1 lb red maraschino cherries, (from 1 jar), with stems, well drained
16 oz dark chocolate candy bars, chopped
Preparation
Using an electric mixer, beat together the butter, corn syrup, and vanilla at medium speed until smooth.
Gradually add the salt and 3 cups of the confectioners’ sugar. Mix well.
When the mixture becomes too stiff to beat, stir with a spatula.
Add the remaining confectioners’ sugar enough to make a mixture that can be kneaded.
Form mixture into a 10-inch roll. Place on a parchment paper-lined baking sheet and cover in plastic wrap or waxed paper.
Refrigerate the roll until firm.
Dust the working area with flour then cut the roll into 1-inch slices.
Then, cut each slice into quarters.
Flatten each piece in the palm of your hand then place a cherry in the center.
Fold up the fondant around the cherry until it is completely covered.
Place on a parchment paper-lined baking sheet. Chill until firm.
Melt the dark chocolate on top of a double boiler over hot water. Cool slightly.
Dip fondant-covered cherries in the melted milk chocolate.
Place on the parchment paper-lined baking sheets.
Refrigerate until the chocolate sets then serve!
