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Chocolate Cherries

Ingredients
  • 10 ounces jar maraschino cherries with stems, drained
  • 2 tablespoons amaretto
  • 1/2 cup condensed milk
  • 2 teaspoons Karo
  • 2 1/4 to 2 1/2 cups icing sugar
  • 6 ounces semisweet chocolate morsels
  • 1/4 cup Karo
  • 1 tablespoon water
Instructions

In small bowl, combine cherries and amaretto. Let stand 2 hours. Drain. In medium bowl, combine condensed milk and corn syrup. Blend well. Add icing sugar and mix until a stiff dough forms. Knead in remaining powdered sugar, if needed, until a smooth dough forms. Wrap a small amount of fondant around each cherry and refrigerate for about 20 minutes. The fondant should be firm. Line a cookie sheet with wax paper. Make the coating by melting the chocolate chips, corn syrup and water over low heat. Carefully dip each fondant covered cherry in chocolate and place on wax paper. Refrigerate about 10 minutes until chocolate sets. Dip in chocolate again making sure the cherries are well covered. Place on a wax paper covered cookie sheet, cover loosely with wax paper, and let sit several days to allow centers to liquefy. Store in airtight container in refrigerator. Makes 2 1/2 dozen candies

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