This recipe came from a friend. I made them one year for my dad because he loves chocolate covered cherries. He said they were good but quite strong from being soaked in alcohol for a month. So make sure to plan ahead because this recipe takes over a month to make!
1 large jar Maraschino cherries with stems Rum or whiskey 1/3 cup butter at room temperature 1/3 cup white Karo syrup 1 pound powdered sugar 1 teaspoon vanilla 12 – 24 ounces chocolate chips ¼ square paraffin
About 1 month before you want to make the cherries, drain all juices and replace with booze. Let sit in cupboard until ready to use.
Mix butter, sugar, syrup and vanilla into a pastry dough.
Knead until smooth.
Refrigerate until cool.
In double boiler melt chocolate chips and paraffin.
Drain cherries on paper towel until quite dry.
Wrap cherry completely in cooled fondant.
Dip in melted chocolate.
Put directly into candy paper cups.
Allow to cure for about 10 days so the fondant liquifies.
ENJOY!
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