Cherry Bombs

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  • 1 (16 ounce) jar maraschino cherries with stems
  • 4 ounces high quality light rum
  • 8 ounces semisweet chocolate chips


  1. Drain and rinse cherries.
  2. Pour the rum into an airtight container, add the cherries and marinate for 2 to 3 hours.
  3. Remove cherries from rum, place on paper towels, drain and pat dry.
  4. Slowly melt chocolate chips over low heat.
  5. Holding a cherry by the stem, dip bottom half of cherry into chocolate.
  6. Place on wax paper to cool and set.

Yield: 40 cherries

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