- 10 oz Maraschino cherries
- 1 tbsp butter, softened
- 1 tsp corn syrup
- Warm water
- 1 tbsp juice from maraschino cherry jar
- 1 1/2 cups powdered sugar
- 12 oz semi sweet chocolate chips
Line baking sheet with paper towels and remove the cherries from the jar and place them on the baking sheet. Remove the stems if they have them. Line another baking sheet with parchment paper. In a mixing bowl, add the powdered sugar. Add 1 tbsp of warm water to it it is dissolved. Add as little water as possible. When the powdered sugar is just barely dissolved, add the softened butter, corn syrup, and 1 tbsp juice from cherry jar. Form this mixture into 1/2 inch balls and flatten them. Place a cherry in the middle of each flattened ball and wrap the cherry up. Place each ball on the prepared baking sheet. Place the baking sheet in the freezer for 30 minutes to 1 hour. Melt the chocolate in a microwave safe bowl for about 3 minutes or until melted ad smooth, stirring every 30 seconds. Dip the balls in the chocolate using a fork or toothpick. Shake of the excess chocolate and return each ball to the baking sheet. Refrigerate for at least 30 minutes on the baking sheet. Serve or store in a airtight container.
*The original recipes calls for 1/2 tsp Invertase, which is a enzyme used in candy making and it helps to dissolve sugar. I couldn’t find it at good old trusty Walmart so I just used water.
*If you happen to have or can find some Invertase, mix it in with the butter, corn syrup, and cherry juice; then add the powdered sugar.