Ingredients

The following ingredients have 60 Servings
  • 20 ounces Maraschino cherries (with stems)
  • 1 cup bourbon
  • 4 tablespoons butter (room temperature)
  • 1 pound white chocolate
  • 4 cups powdered sugar
  • Sprinkles (for decorating)

Instruction

  • Drain the Maraschino cherries reserving 1/4 cup of the juice.
  • Cover the cherries with the bourbon and let them marinate for 24 to 48 hours.
  • Mix 3 cups of the powdered sugar with the butter, and the reserved juice.
  • Add enough of the final cup of powdered sugar to make a soft dough.
  • Knead the dough a little to get it smooth.
  • Cover it tightly in plastic wrap and refrigerate for 20 minutes.
  • Roll the powdered sugar dough in 1-inch balls.
  • Drain the cherries and pat dry. Roll them in the powdered sugar.
  • Flatten the balls and use the flattened dough to completely cover the cherry, pinching it a little around the stem.
  • Refrigerate the dough covered cherries for 20 minutes.
  • Meanwhile melt the white chocolate melts according to the directions on the back of the package. I use the microwave.
  • Holding the dough covered cherry by the stem dip it into the melted chocolate, allowing the excess to drip off.
  • Place on a baking sheet that’s been covered with silpat or waxed paper.
  • Repeat with the remaining cherries.
  • Allow the chocolate to set and then dip again.
  • Sprinkle with edible glitter or your favorite sprinkles.
  • Store in an airtight container for at least 3 days before eating.