Chocolate-Covered Liqueur Cherries

Start the process of making liqueured cherries at least two months in advance. These chocolate-covered cherries are perfect for gift-giving, and can also be made without the liqueur.

Recipe Ingredients:

1 (16-ounce) jar plus 1 (10-ounce) jar maraschino cherries with stems, drained
Brandy, rum or desired flavored liqueur

To Make Chocolate Covered Cherries:
3 tablespoons butter, softened
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups sifted powdered sugar
1 (12-ounce) package semisweet chocolate chips or preferred chocolate
1 tablespoon vegetable shortening (do not use butter, margarine, spread or oil)

Cooking Directions:

1. At least 2 months in advance: Drain liquid from cherries; place in a large, covered glass jar or container and cover cherries with brandy, rum or desired liqueur. Store in refrigerator for two months or longer. There is no "shelf-life", these last forever.
2. To Make Chocolate Covered Cherries: Drain about 50 cherries; pat cherries dry on absorbent paper towels and set aside. Reserve remaining cherries for other uses.
3. Combine butter, syrup and salt, stirring well. Stir in powdered sugar and knead in bowl until smooth.
4. Shape 1/2 teaspoon fondant mixture around each cherry. Place on a waxed paper-lined baking sheet; chill about 2 hours or until firm.
5. Melt chocolate and shortening in top of a double boiler over simmering water. Dip each cherry by the stem into chocolate. Place on a waxed paper-lined baking sheet; chill until firm. Store in an airtight container in the refrigerator.

Makes about 50 confections.