3 tablespoons butter
1/4 cup evaporated milk
1 teaspoon vanilla extract
3 to 4 cups confectioners' sugar, sifted
48 maraschino cherries with stems, drained
6 ounces semisweet chocolate chips
Drain cherries. Dry on paper towels overnight.
Melt butter over low heat. Stir in evaporated milk, vanilla extract and salt. Remove from heat and gradually stir in sifted confectioners' sugar. Turn out onto board, lightly sprinkled with confectioners' sugar. Work with hands until smooth. Cover cherries completely by shaping about 2 teaspoons fondant around each cherry. Place on a foil-lined cookie sheet. Chill for 1 hour.
Melt semisweet chocolate chips in a double boiler. Hold fondant-covered cherries by the stem and dip into melted chocolate. Place on foil to cool. If a second coating of chocolate is necessary, chill cherries for 30 minutes before re-dipping. Chill cherries after final dip until chocolate is set.
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