Chocolate-Covered Cherries

By Jean Paré

60 Maraschino cherries, with stems

Fondant:
2/3 cup marshmallow crème
2 Tbsp margarine or butter, softened
½ tsp almond flavoring
1-1/3 cups powdered sugar

Coating:
1 lb dark tempered chocolate

Spread cherries on paper towels. Drain overnight.

Fondant:
Beat marshmallow crème, butter, and almond flavoring until smooth. Gradually beat in powdered sugar. Turn onto counter. If too sticky, work in more sugar. Flatten 1 tsp fondant, then mold and place around cherry, covering completely.

Coating:
Melt chocolate in small saucepan over hot water, stirring occasionally, until smooth. Do not overheat. Pour some of the chocolate into a small narrow glass. Place glass in a bowl of warm water (to help it retain its heat and consistency). Holding cherry by stem, dip into chocolate to completely coat. Allow excess to drip back into glass. Place on waxed paper. Let set. Redip bottoms, if necessary to seal completely. Let stand at room temperature for at least two days for fondant layer to liquefy.