50 maraschino cherries, drained 3/4 cup brandy 3 tablespoons butter 3 tablespoons white corn syrup 1/4 teaspoon salt 2 cups confectioners sugar, sifted 1 1/2 pound dipping chocolate
Pour brandy over drained cherries; let set for 2 days.
Combine butter, corn syrup 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 marinade for cakes or cooking.
Shape a marble-sized piece of fondant around each cherry; place on waxed paper-lined tray. Chill until firm, about 2 hours.
Melt chocolate a small amount at a time. Dip cherries and place back on wax paper-lined tray. Place in refrigerator to set. Store in covered container in cool dark place for 10 - 14 days to fully ripen.
116 calories, 5 grams fat, 16 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.