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Chocolate Covered Cherries

Recipe by Janet Gill, Canton, Ohio
First place, Candies (Chocolate), 2017

Baking temperature:
Baking time:
Yield: 36


  • 36 maraschino cherries with stems
  • 3 T butter, softened
  • 3 T corn syrup
  • 2 c sifter powdered sugar
  • 8 oz. chocolate coating


  • Drain cherries, set on paper towels to dry
  • Combine butter and corn syrup in a medium bowl. Stir in powdered sugar and knead to form dough. Chill to stiffen if necessary. Wrap each cherry with about 1 t of dough. Chill until firm.
  • When firm, dip each cherry into melted chocolate and place on wax paper lined sheets. Chill until set. Store in an airtight container in a cool place. Best after 1-2 weeks.
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