Chocolate Covered Cherries
These are great when eaten right away, but they're best when prepared about two weeks in advance and allowed to "ripen" in the fridge.
About 20 maraschino cherries from an 18oz (532ml) jar, preferably with stems
1 Tbsp butter, room temp
1 Tbsp corn syrup
2/3 c (103g) confectioners' sugar
5 oz (142g) chocolate or chocolate candy melts
Line a baking sheet with parchment paper and set aside.
Drain cherries and set on paper towels to dry.
In a medium bowl, beat together butter and corn syrup until smooth. Slowly work in confectioners' sugar and knead to form a dough. Add more sugar if the dough is too sticky to handle or more corn syrup if it's too stiff.
Pinch off about 1 tsp of the dough and press it into an oval shape between your fingers. Wrap around a cherry and pinch to seal. Set on parchment-lined baking sheet and repeat. Chill wrapped cherries until firm, about 1 hour.
Melt chocolate in a double boiler or in the microwave and transfer to a tall thin vessel for dipping. Dip each chilled cherry in the chocolate, letting excess drip off, then set on the parchment to harden. If any cherries leak on the bottom or crack, dip them again. Store in the refrigerator.
Set cherries can be eaten immediately, but the filling will become more liquid after about two weeks.