Dip the candy-coated cherries into the melted chocolate, turning to coat. Allow excess chocolate to drip off.
PREP: 1 hour 15 minutes STAND: 3 hours CHILL: 1 hour MAKES: 40 candies
2 10-oz. jars maraschino cherries with stems (40 cherries)
3 Tbsp. butter, softened
3 Tbsp. light-color corn syrup
2 cups powdered sugar
8 oz. chocolate-flavor candy coating (almond bark), cut up
8 oz. bittersweet or semisweet chocolate, cut up
1. Let cherries stand on paper towels for 2 hours to drain. Line a baking sheet with waxed paper; set aside.
2. In a bowl combine butter and corn syrup; stir in powdered sugar. Knead until smooth (chill if mixture is too soft to handle). Shape about ¾ teaspoon mixture around each cherry. Place coated cherries, stem sides up, on the prepared baking sheet. Chill 1 to 4 hours or until firm.
3. In a medium heavy saucepan melt candy coating and chocolate over low heat, stirring constantly until smooth. Line another baking sheet with waxed paper. Holding cherries by stems, dip one at a time into melted mixture. If necessary, spoon mixture over cherries to cover completely (to prevent juice from leaking). Let excess mixture drip off. Place coated cherries, stem sides up, on prepared baking sheet. Let cherries stand until coating is set (1 to 2 hours).
To Store: Transfer candies to an airtight container. Store in the refrigerator up to 1 month. (The longer the cherries are stored, the more the mixture around the cherries will soften and liquify.)
PER CANDY: 117 cal., 5 g fat (3 g sat. fat), 2 mg chol., 7 mg sodium, 19 g carb., 1 g fiber, 0 g pro.
Dip the candy-coated cherries into the melted chocolate, turning to coat. Allow excess chocolate to drip off.