Chocolate Covered Cherries

1/3 cup (5-1/3 Tbsp.) softened Butter
1/3 cup white corn syrup
1/2 tsp. salt
1 tsp. vanilla
1 pound sifted powdered sugar
1 bottle of maraschino cherries


To make no-cook fondant:
Blend butter, syrup, salt and vanilla in large mixing bowl. Add sugar all
at once, mix well. Turn onto smooth bread board or other surface that
you've lightly dusted with powdered sugar. Knead mixture until it is
smooth
and well blended. Wrap in plastic wrap and refrigerate. After fondant is
well chilled

While fondant is chilling, drain well and dry a bottle of maraschino
cherries. Take a pinch of fondant and flatten out well. Lay drained and
dried cherry in the center and wrap fondant carefully around cherry
smoothing where fondant meets and overlaps. Do not use much pressure or
you
will squeeze cherry and juice will run out of it and make a hole in the
fondant. Place wrapped cherry ball onto cookie sheet you have lined with
foil. Repeat until you have used all the fondant and cherries. Cover
cherries with more foil and freeze for 2 hours.

Chocolate Coating:

1 package Chocolate Bark
2/3 slab grated Paraffin Wax

In a double boiler, heat chocolate bark and paraffin wax until nice and
creamy. Have on hand some 6 inch skewer sticks. Lay a large nice flat
surface with newspaper. Cover newspaper with waxed paper.
Make sure your coating is medium hot. Remove cherry balls from freezer.
Gently push the first 1/4 inch of wooden skewer into cherry ball without
breaking ball open. Dip in coating and let excess chocolate run back into
pot. Gently shake covered cherry off skewer onto waxed paper to set.
Repeat until all cherry balls are covered. You may have to reheat your
coating a little half way through the dipping process.

If you make these now, the centers will sometimes become clear around the
cherries just like the ones you buy.

Pastel Bon Bons:

Make a batch of the no-cook fondant. Separate after kneading is down into
about 4 balls. Add different things to these fondant balls like
Coconut

chopped candied Pineapple
chopped Nuts
Lemon Extract
Cherry Extract

Make up fondant into balls again and place on the covered cookie sheets.
Cover and refrigerate a couple of hours. In a double boiler, melt 1 or
more cans of pillsbury ready to spread frosting for coating for bon bons.
Stick your 6" skewer into ball gently and dip in heated frosting coating.
Shake off gently onto waxed paper covered surface. Let set up at least 24
hours before storing in containers with tight fitting lids.

If you wrap some coconut fondant around an almond, you can make almond joy
balls if you use the chocolate coating mix. You can make chocolate fondant
by adding 6 to 8 Tbsp. cocoa to batch of fondant mix. Roll into balls and
dip in chocolate coating or one of pillsbury's frosting you've heated in
double boiler and you will have chocolate creams.

[Moderator: Some recipes advise adding paraffin to chocolate chips and
baking bars. It prevents the chocolate from sweating, thins it for dipping
and adds shine to the finished project. Today there.s debate about whether
paraffin is safe to eat. If you read the label on the paraffin box, it
will probably say "Not for human consumption." It is not an FDA approved
food additive. You can go to a specialty store (candy/cake decorating) to
obtain chocolate with added cocoa butter marketed especially for dipping
candies. It does not require the addition of paraffin wax, so use it in
this recipe instead of the baking chocolate or chocolate chips and the
paraffin.]

Patty
St. Joseph, Mo.

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