- 3 cups sugar
- 2 tablespoon of water
- 1/4 cup margarine
- 60 canned maraschino cherries with stems and already contain corn syrup
- 24 ounces semisweet chocolate chips
- Crisco for greasing the pan and the cookie sheet or parchment paper.
Using a heavy wooden spoon, stir the lukewarm mixture -until it forms a ball. Some of this fondant may stick to the 9 X 13-inch pan. The fondant may also seize into a very hard ball that is impossible to stir.
Drain maraschino cherries well and keep them on a terry cloth towel for several hours to dry as thoroughly as possible. Place prepared fondant into upper part of double boiler, with cool water in lower section. Bring water to boiling, then lower heat and stir fondant, over water, until it is completely melted. Heat fondant to 160 F. for dipping cherries.