60 maraschino cherries with stems:
3 tablespoons butter or margarine, softened:
3 tablespoons light corn syrup:
1/4 teaspoon salt:
2 cups sifted powdered sugar:
1 1/2 pounds candy-making milk chocolate, cut
up.
Recipe Directions:
Drain cherries thoroughly on paper toweling.
Combine butter or margarine, sorn syrup, and
salt. Stir in powdered sugar; kneed mixture till
smooth.
Shape 1 teaspoon of the sugar mixture around
each cherry. Place coated cherries on a baking
sheet lined with wax paper; chill.
In a heavy 1-quart saucepan melt chocolate
over low-heat, stirring constantly. Holding by
cherry stems, dip coated cherries, one at a time,
into chocolate. Spoon chocolate over cherries to
coat. Place cherries on a baking sheet lined with
wax paper. Chill. Store in refrigerator in a
covered container. Let candies ripen in
refrigerator for one or two weeks before serving.
Chocolate cherries allamanda are actually flowers that are peach in color with "chocolate" type swirls on the underpart of the petals.
