Chocolate Covered Cherries

This is one of my favorite candies. I only make them at Christmas and sometimes for Easter times for obvious reasons. They are a little time consuming, and a little messy, but well worth the effort. You can leave out the invertase, but they the center will not liquify.  It will still taste really good.

CHOCOLATE COVERED CHERRIES

(makes 35)

Ingredients:

*35 maraschino cherries with stems

*1 1/2 tablespoons butter, softened

*1 1/2 tablespoons corn syrup

*1/4 teaspoon invertase (I get mine from amazon)

*1 tablespoon maraschino cherry juice

*1/2 teaspoon cherry flavoring (optional)

*1 - 1 1/4 cups sifted powdered sugar

*1 pound milk chocolate (or merckens chocolate).

Directions:

~Drain cherries and set on paper towels to dry.

~In a mixing bowl, combine butter, cherry juice, invertase, cherry flavoring and corn syrup until smooth.

~Stir in 2 cups powdered sugar and knead to for a dough (if it seems to thin add a little more powdered sugar)

~Refrigerate while chocolate is melting.

~Melt chocolate over low heat (or double boiler).

~Stir often until chocolate is melted and smooth.

~Spoon a small amount of chocolate into the bottom of each bonbon mold.

~Tilt the tray to coat the sides and create a hollow chocolate shell, making sure there are no holes in the bottom or sides of the shell.

~Slide the molds into the freezer until the chocolate shells have set, about 15 minutes.

~Wrap each cherry in about 1 teaspoon of dough.

~Place in set chocolate molds.

~Place back in freezer for 5 minutes.

~Pour chocolate over cherries, making sure the edges are sealed and that there are no gaps in the chocolate.

~Place chocolate covered cherries back in the freezer for about 10 minutes, or until they are set.

~Flip the molds over on a flat surface, tapping them lightly, until all the candies have been released from the molds.

~Store in a cool, air-tight container for two weeks (it takes that long for the center to liquify).