Sorry for the delay, everyone. Here you go!
Chocolate Covered Cherries
1/3 c. butter, softened
1/3 c. white corn syrup
1/4 tsp. vanilla
3 1/2 c. powdered sugar
2 - 14 oz. jars maraschino cherries, drained well
4 oz. bittersweet chocolate squares
5 oz. semisweet chocolate squares
1 tbsp. paraffin wax, grated
Beat butter, syrup, vanilla and salt together in mixer. Add sugar all at once. Work in the sugar. (I use the mixer with the dough hook to mix in the sugar.) Turn dough out of bowl and knead until smooth. This will be really thick, but the more you work it in, the smoother it gets. Take about a teaspoon size of dough (depends on the size of the cherries) and by rolling it in the palm of your hand, make into ball about size of walnut. Enclose cherry in it by flattening dough into your palm and rolling it around cherry. Chill cherries at least 2 hours or overnight.
CHOCOLATE: Melt chocolate squares and wax in double boiler. Dip chilled cherries in chocolate, rolling to coat. (Remove cherries quickly from the chocolate.) Place on waxed paper lined pan. Chill until firm. Store in refrigerator, or else chocolate will 'separate.' Makes between 40 - 50 candies. If you are giving these away, I like to present them in small paper baking cups, the kind that are used for mini muffins. Or you can purchase candy wrappers.
These may sound difficult but they really aren't. Once you make your first batch or two you'll get the hang of it.
NOTE: vary the chocolate amounts according to personal taste. If you like more bitter chocolate, increase the amount of bittersweet and decrease the semisweet, and vice versa.