Drain cherries on paper towels. Combine butter, corn syrup and salt. Stir in sugar. Knead until smooth. Chill if dough is very soft. Shape dough into marble-sized pieces and mold around cherries. Place on waxed paper-lined baking sheet and chill. In heavy saucepan over hot water, melt chocolate, stirring constantly. Do not add water. Holding stems of cherries, dip, one at a time, into chocolate. Spoon over cherries to coat. Place on waxed paper in cool place to harden. Store in a covered container in a cool place and let ripen for 1-2 weeks so fondant will begin to liquify. Makes 60. MRS HELEN BEMIS BLACK ARLINGTON HEIGHTS, IL From the book
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|Serving Size: 1 Serving (1064g)|
|Recipe Makes: 1|
|Calories from Fat: 2386 (55%)|
|Amt Per Serving||% DV|
|Total Fat 265.1g||353 %|
|Saturated Fat 156.9g||785 %|
|Monounsaturated Fat 84.5g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 91.5mg||28 %|
|Sodium 395.1mg||14 %|
|Potassium 2041.4mg||54 %|
|Total Carbohydrate 564.2g||166 %|
|Dietary Fiber 47g||188 %|
|Sugars, other 517.3g|
|Protein 27.4g||39 %|
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Calories per serving: 4333
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