Chocolate-Covered Brandied Cherries
CHOCOLATE-COVERED BRANDIED CHERRIES
Recipe By :
Serving Size : 50 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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50 Maraschino cherries -- Drained
3/4 cup Brandy
3 tablespoons Butter
3 tablespoons Corn syrup -- light
1/4 teaspoon Salt
2 cups Powdered sugar -- sifted
1 1/2 pounds Dipping chocolate -- white or
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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