Chocolate-Covered Brandied Cherries

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Title: CHOCOLATE-COVERED BRANDIED CHERRIES
Categories: Candies, Gifts
Yield: 50 Servings

50 Maraschino cherries;
-Drained
3/4 c Brandy
3 tb Butter
3 tb Corn syrup, light
1/4 ts Salt
2 c Powdered sugar; sifted
1 1/2 lb Dipping chocolate; white or
-dark

Pour brandy over drained cherries; let sest for two days. Combine butter
and salt; blend until smooth.
Add sifted powdered sugar and mix well. Knead until smooth and shiny;
chill for 1/2 hour wrapped in waxed paper. While chilling, drain cherries
well on paper towels; pat dry. (reserve brandy marinate for brushing on
cakes or for cooking) Shape a marble-sized piece of fondant around each
cherry; place on waxed paper lined tray. Chill until firm; about 2 hours.
Melt chocolates separately over hot water, stirring constantly. Dip
cherries and place on wax paper lined tray. Place in refrigerator to set.
Store in covered container in a cool dark place 10-14 days to fully ripen.
Recipe by Alberta Dunbar of San Diego.

Posted on GEnie's Food & Wine RT by J.MERRILL1 [Jody] on 10/22/93

MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)

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