Drain cherries thoroughly on paper towel for
several hours. Combine butter and syrup. Stir in
powdered sugar. Knead this mixture until smooth.
Chill the mixture if it is too soft to handle.
Shape 1/2 tsp. of mixture around each cherry and
place coated cherry upright on baking sheet of
waxed paper. Chill 1 hour or until firm.
Hold cherry by stem and dip in melted chocolate.
Be sure to completely seal chocolate over the
cherry or the filling will leak. Place cherry
(stem side up) on baking sheet and chill. Can be
stored in air tight container in refrigerator for
up to 2 week to ripen.
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