40 maraschino cherries
3 tablespoons of butter
3 tablespoons of Karo
2 cups of confectioner's sugar
500 grams of chocolate for coating
40 maraschino cherries
3 tablespoons of butter
3 tablespoons of Karo
2 cups of confectioner's sugar
500 grams of chocolate for coating
Rinse the cherries well
Place them on paper towels
Mix together the butter and Karo
Add the confectioner's sugar and knead well
If it becomes too soft, refrigerate it
Wrap each cherry in a tablespoon of confectioner's sugar mass
Melt the chocolate in a water bath or microwave
Dip a toothpick into the cherry and immerse it in the chocolate
Cover it completely
Place them on a paper-lined baking sheet
Refrigerate until firm
Store them in an airtight container in a cool place
Let them rest for one to two weeks before serving or gifting
Yield: 40 truffles (can be placed in aluminum molds)
