---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Gifts
       Yield: 50 Servings
      50    Maraschino cherries;
     3/4 c  Brandy
       3 tb Butter
       3 tb Corn syrup, light
     1/4 ts Salt
       2 c  Powdered sugar; sifted
   1 1/2 lb Dipping chocolate; white or
    Pour brandy over drained cherries; let sest for two days. Combine butter
   and salt; blend until smooth.
    Add sifted powdered sugar and mix well. Knead until smooth and shiny;
   chill for 1/2 hour wrapped in waxed paper. While chilling, drain cherries
   well on paper towels; pat dry. (reserve brandy marinate for brushing on
   cakes or for cooking) Shape a marble-sized piece of fondant around each
   cherry; place on waxed paper lined tray. Chill until firm; about 2 hours.
   Melt chocolates separately over hot water, stirring constantly. Dip
   cherries and place on wax paper lined tray. Place in refrigerator to set.
   Store in covered container in a cool dark place 10-14 days to fully ripen.
   Recipe by Alberta Dunbar of San Diego.
    Posted on GEnie’s Food & Wine RT by J.MERRILL1 [Jody] on 10/22/93
    MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;