4 doz maraschino cherries, drained
3/4 c bourbon
3 T unsalted butter
3 T white corn syrup
1/4 t salt
2 c confectioners’ sugar
1 1/2 lbs dipping chocolate
Pour bourbon over drained cherries. Cover, refrigerate and allow to set for 2 days. Combine butter, corn syrup and salt. Blend until smooth. Add confectioners’ sugar and mix well. Knead until smooth and shiny. Chill for 30 minutes wrapped in waxed paper. While chilling, drain cherries well on paper towels. Pat dry. Reserve bourbon marinade for a cake or other dish (will keep if it is covered and refrigerated). Shape a marble-sized piece of fondant around each cherry. Place on waxed paper and chill at least 2 hours until firm. Melt chocolate in top of a double boiler over simmering water. Dip cherries in chocolate and set back on waxed papers. Allow trays to cool in refrigerator. Store in airtight containers. Candy will ripen well in about 2 days. Makes 4 dozen.