Preparation:
Drain cherries; let dry on paper towel overnight. In small bowl, combine butter, liqueur and corn syrup. Stir in powdered sugar; knead until smooth. Form a heaping 1/2 tsp. fondant around each cherry. Place on waxed paper-covered cookie sheet; refrigerate.
In small saucepan over low heat, melt candy coating, stirring constantly until smooth. remove from heat; set over pan of hot water. Holding cherries by the stems, dip quickly into the melted coating. Be sure to completely cover; set on waxed paper-covered cookie sheet. Refrigerate for 30 minutes to set coating. Dip each coated cherry a second time in coating. It may be necessary to reheat coating over low heat. Refrigerate double dipped cherries to set coating. Store in covered container at room temperature for 2 weeks to allow cherries to ripen. Makes 40 cherries. |
