Long Stemmed Çherries

Makes 2 1/2 dozen
NOTES: hmmmmmmmmmmm - good!!! * TIP: Substitute 6 oz. pkg. of chocolate chips, 1/4 cup light corn syrup and 1 tablespoon water. Cook over low heat until melted, stirring ocassionally. Dip and store as directed.
INGREDIENTS:
Supreme:
2 Tblespns rum
10 oz jar maraschino cherries\stems
Fondant:
2 tsp. light corn syrup
1\3 c. sweetened condensed milk
2 1\4 to 2 1\2 c. powdered sugar
Çoating:
12 oz pkg. dipping chocolate *
DIRECTIONS:
In small bowl, combine cherries and rum; stir. Allow to soak for 2 hrs. Drain on paper towel.
In medium bowl, combine corn syrup and condensed milk; blend well. Add powdered sugar gradually, stirring until mixture forms a stiff smooth dough. (If all powdered sugar cannot be stirred in knead mixture and sugar on counter until smooth dough forms.) Wrap small amount of fondant around each cherry to cover completely. Refrigerate about 20 minutes or until fondant is firm.
In top of double boiler or in heavy sauce-pan over low heat, melt dipping chocolate, stirring constantly. Holding by stem, dip chilled cherries into chocolate, making sure to coat completely. Place on waxed paper; cover loosely with waxed paper. Let stand for several days in cool place to allow fondant to liquify.DO NOT refrigerate. Then store in tightly covered container in refrigerator.

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Last updated on Friday, February 20, 2009