Brandied Chocolate Covered Cherries

If you desire a non-alcoholic version, do not soak cherries in brandy. Proceed with the, omitting that step.


  • 50 maraschino cherries, well drained
  • 3/4 cup brandy
  • 3 tablespoons butter
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 2 cups sifted confectioners' sugar
  • 1 1/2 pounds dipping chocolate, white or dark


  1. Pour brandy over drained cherries; let set for two days.
  2. Combine butter, corn syrup and salt; blend until smooth.
  3. Add confectioners' sugar and mix well. Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes.
  4. Meanwhile, drain cherries well on paper towels; pat dry. Shape a marble-size piece of fondant around each cherry; place on wax paper-lined tray.
  5. Chill until firm, about 2 hours.
  6. Melt chocolate over hot water, stirring constantly. Dip cherries and place on wax paper-lined tray.
  7. Place in refrigerator to set.
  8. Store in covered container in a cool, dark place for 10 to 14 days to fully ripen and to attain the "liquidy" inside.

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