Recipe - Chocolate Covered Brandied Cherries

50 Maraschino cherries, drained
Three fourths cup Brandy
3 tablespoon Butter
3 tablespoon Corn syrup, white
One fourth teaspoon Salt
2 cup Confectioners sugar, sifted
1 One half pound Dipping chocolate

1. Pour brandy over drained cherries; let set for 2 days. 2. Combine
butter, corn syrup and salt; blend until smooth. Add sifted
powdered sugar and mix well. Knead until smooth and shiny; chill for
One half hour wrapped in waxed paper. 3. While chilling, drain cherries well
on paper towels; pat dry. Reserve
brandy marinade for cakes or cooking. Shape a marblesized piece of
fondant around each cherry; place on waxed paperlined tray. Chill
until firm, about 2 hours. 4. Melt chocolate a small amount at a time.
Dip cherries and place back on
wax paperlined tray. Place in refrigerator to set. Store in covered
container in cool dark place for 10 14 days to fully ripen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini