Chocolate-Covered Cherries

By Hklbrries

"Are you expecting guests this Christmas? Do you have a sweet tooth that loves to make merry during the holidays? If either of these criteria describes you and your planned yuletide revelry, the Dorothy Dean Homemakers Service has the perfect prescription: take these recipes for delicious holiday treats, prepare with care and bon appetit!

The Spokesman-Review invited you to tease your holiday palate with this classic confection. Reprinted here is material from a Dorothy Dean Homemakers Service leaflet from 1978. The Dorothy Dean Homemakers Service was a staple for Spokesman-Review readers from 1935 to 1983, providing kitchen-tested recipes that never go out of style, as well as helpful hints to make any gathering, special occasion or household chore go off without a hitch. The Spokesman-Review wishes you a delicious holiday season!"

Ingredients

• 48 maraschino cherries
• 3 tbsp light corn syrup
• 3 tbsp butter
• 1 ounce paraffin (1/4 block)
• 1/2 tsp salt
• 2 cups powdered sugar
• 1 (6 ounce) package chocolate chips

Preparation

Step 1

Drain maraschino cherries thoroughly; place on paper toweling. Blend corn syrup, butter and salt; stir in powdered sugar. Knead until smooth. Refrigerate 1 hour. Shape 1 teaspoon of sugar mixture around each cherry. Place on cookie sheet; refrigerate several hours or overnight. Melt chocolate chips with paraffin over hot water; keep warm. Drop balls, one at a time, into chocolate mixture. Roll to coat completely; lift out with fork, drawing it across rim of pan to remove excess chocolate. Place on rack; let stand until chocolate sets. Store in covered container in cool place. Let ripen one week.