REAL CHERRIES RECIPES

Steps:

• 1. Place maraschino cherries on a plate lined with paper towels; blot dry. Line baking sheets with parchment paper. 2. Stir together sugar, corn syrup, and 1/2 cup water in a saucepan. Bring to a boil over medium heat. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. 3. Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. (If egg whites are ready before syrup, decrease mixer speed to low to slow process until syrup is ready.) Increase mixer speed to medium-high and gradually drizzle hot syrup into egg whites in a thin, steady stream, 1 minute. Increase speed to high and beat until candy is beginning to lose its gloss and holds its shape when dropped from a spoon, 4 to 6 minutes. Immediately stir in vanilla, pecans, and cherries. 4. Working quickly using 2 spoons, drop candy by heaping spoonfuls onto prepared baking sheets. Let stand at room temperature, uncovered, overnight. Store at room temperature in an airtight container up to 2 weeks.

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.