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Name: Chocolate-Covered Cherries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 2 Bittersweet chocolate bars; 2 Jars Maraschino cherries; 2 oz Paraffin; 3 tb Butter softened; 3 tb Light corn syrup; 1/4 ts Salt; 2 c Sifted powdered sugar

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INGREDIENTS

2 Bittersweet chocolate bars
2 Jars Maraschino cherries
2 oz Paraffin
3 tb Butter ; softened
3 tb Light corn syrup
1/4 ts Salt
2 c Sifted powdered sugar
; (7 oz ea)

INSTRUCTIONS

Drain cherries. Pat dry on paper towels and set aside. Mix together butter, corn syrup and salt in medium mixing bowl. Stir in powdered sugar and knead with hands in bowl until smooth to make fondant. Shape about 1/2 teaspoon fondant around each cherry. Place on baking sheet lined with wax paper. Chill about 2 hours or until firm. Break chocolate bars into pieces. Melt chocolate and paraffin in top of double boiler over simmering water over low heat, stirring occasionally. Remove from heat. Dip each fondant-covered cherry by stem into chocolate. Place on baking sheet lined with wax paper. Chill until firm. Place each candy in paper candy cups, if desired. Refrigerate in airtight container until ready to serve. Yields about 40 pieces. Each serving: 97 calories; 26 mg sodium; 2 mg cholesterol; 5 grams fat; 16 grams carbohydrates; 1 gram protein; 0.18 gram fiber Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Chocolate-Covered Cherries

2 Bittersweet chocolate bars
2 Jars Maraschino cherries
2 oz Paraffin
3 tb Butter softened
3 tb Light corn syrup
1/4 ts Salt
2 c Sifted powdered sugar
 ; (7 oz ea)

Drain cherries. Pat dry on paper towels and set aside. Mix together  butter, corn syrup and salt in medium mixing bowl. Stir in powdered  sugar and knead with hands in bowl until smooth to make fondant.  Shape about 1/2 teaspoon fondant around each cherry. Place on baking  sheet lined with wax paper. Chill about 2 hours or until firm. Break  chocolate bars into pieces. Melt chocolate and paraffin in top of  double boiler over simmering water over low heat, stirring  occasionally. Remove from heat. Dip each fondant-covered cherry by  stem into chocolate. Place on baking sheet lined with wax paper.  Chill until firm. Place each candy in paper candy cups, if desired.  Refrigerate in airtight container until ready to serve. Yields about  40 pieces.    Each serving: 97 calories; 26 mg sodium; 2 mg cholesterol; 5 grams  fat; 16 grams carbohydrates; 1 gram protein; 0.18 gram fiber    Recipe Source: Los Angeles Times - 12-16-1998    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 40 servings

Calories: 31
Calories from Fat: 8 (26%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 2.3mg		1 %
Sodium 6.4mg		0 %
Potassium 0.8mg		0 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.9g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 31

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