Instructions: Liquid center kind:
(You can add some cognac tothe cherry juice, let the cherries marinate in it..and THEN make these!!)

Coat the mold as above.

FILLING:
1 part maraschino cherry juice to 10 parts DRY CANDY FONDANT; mix smooth and place in another squeeze bottle.

(Filling will be pink and thick-like Karo syrup, but will completely liquify withing 2 days).

Place a marachino cherry into each chocolate-coated mold cavity. Using the squeeze bottle of filling, fill to 1/4" from the top.

Using the chocolate in the other squeeze bottle, in a spiral motion FROM OUTER EDGE TO CENTER, seal with chocolate; CHILL.

Wrap each cherry in pretty foil squares. (Wrapping them will prevent leaking and maybe ruining the entire box of chocolates!)

FOR CHOCOLATE COVERED CHERRIES WITH CREAM CENTERS: Using a candy center that contains butter will cause the center mix to not completely liquefy. Use your favorite, or this one: CANDY CENTER: (Of course you could make this from scratch using my recipe...see on Candies page).

MIX TOGETHER:
2 1/2 lb Dry Candy Fondant
1 cup butter
add: 1/2 cup Whipping cream

Method: Mix first 2 ingred. & let set overnight (or for several hours) tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. (I divide into 3).

Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla
****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanut butter cremes: add smooth or crunchy peanut butter.

Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit" flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries (cream type:) wrap creme center mix around a well-drained maraschino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing (liquefying) quickly.

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