Chocolate-dipped cherries with a liquidty ooey-gooey center!
*Need to make a min. of 2 weeks prior to serving!
16 oz. jar maraschino pitted cherries with stems, 25-30 cherries
1-1/2 Tbs. unsalted butter, softened at room temp.
1-1/2 Tbs. light-colored corn syrup
1 cup sifted powered sugar (sift then measure)
1/2 Lb. milk chocolate almond bark, for melting
Drain cherries (with stems on) on paper towels for 4 hours, or until most liquid is absorbed. Line a baking sheet with wax paper and set aside.
In a small mixing bowl combine butter and corn syrup. Stir in powdered sugar; knead mixture until smooth. Shape about 1/2 teaspoon powdered sugar mixture completely around each cherry. Place coated cherries, stem side up, on the wax paper-lined baking sheet. Chill 1 hour, uncovered, in refrigerator. Do not chill too long, as sugar mixture will began to dissolve.
Melt chocolate coating according to package directions. Line another baking sheet with wax paper. Holding cherries by stem, dip one at a time into chocolate. Seal cherries completely to prevent juice from leaking out later. Place cherries, stem side up, on prepared baking sheet.
Chill until chocolate coating is firm. Once firm, if you see any holes in chocolate that liquid could later leak out of (especially on the bottom) then repatch with more melted coating and chill again until firm. Once done, transfer to a tightly covered container and place in the refrigerator for 2 weeks. This allows time for the powdered sugar mixture to soften and liquefy around the cherries.
Makes about 25-30
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