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Chocolate
Covered Cherries
| 60 maraschino cherries with stems
3 T butter, softened 3 T corn syrup 2 cups sifted confectioners' sugar 1 pound chocolate confectioners' coating Drain cherries and set on paper towels
to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir
in confectioners' sugar and knead to form a dough. Chill to stiffen if
necessary. Wrap each cherry in about 1 t of dough. Chill until firm. Melt
confectioners' coating in a heavy saucepan over low heat. Dip each cherry
in by its stem, and place on waxed paper lined sheets. Chill until completely
set. Store in an airtight container in a cool place. Best after 1 or 2
weeks. Makes 60 pieces.
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