Chocolate Cherry Cordials
60 maraschino cherries with stems (about 2 10-ounce jars)
3 Tablespoons butter, softened
3 Tablespoons light corn syrup
2 cups sifted confectioners' sugar
1 pound dipping chocolate or confectioners' coating
Drain cherries thoroughly on sheets of paper toweling (several hours or, preferably, overnight). In a small bowl, combine softened butter and corn syrup. Stir in sifted confectioners' sugar. Knead mixture until smooth. If mixture is too soft to handle, put it in the refrigerator to chill well. Shape about 1/2 teaspoon of the confectioners' sugar mixture around each cherry. Place the coated cherries upright on a baking sheet lined with waxed paper or parchment paper. Chill until firm. Melt chocolate or confectioners' coating according to package directions. Holding cherries by the stem, dip one at a time into the chocolate. Spoon chocolate over the cherries to coat. Be sure to completely seal the cherries, otherwise the cherry juice may leak out after the chocolate has set. Let excess chocolate drip off cherries. Place the dipped cherries stem side up on a baking sheet lined with waxed paper. Chill until chocolate is firm. Place the candies in a tightly covered container. Let stand in the refrigerator for 1 to 2 weeks before serving. Store tightly covered in the refrigerator. Makes 60 candies.