Ingredients
1 1/2 cups confectioners' sugar, plus more for dusting
1 tablespoon plus 1 teaspoon light corn syrup
1 tablespoon unsalted butter, room temperature, or vegetable shortening
32 Luxardo cherries (available at williamssonoma.com)
32 lengths (2 inches each) cloth-wrapped floral wire (optional)
1 cup Faux-Tempered or Tempered Chocolate
Preparation
In a bowl, stir together sugar, corn syrup, 1 tablespoon water, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners’ sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Scoop 1 teaspoon of dough into your palm and flatten into a 1-inch round. Place a cherry in center of round and wrap dough around cherry, pressing with your fingers, if necessary, to enclose. Gently roll between your palms until smooth. Repeat process with remaining dough and cherries. Make a small loop in one end of each length of wire, then insert a looped end into center of each cherry (loop will prevent wire from slipping out when dipping). Transfer to a parchment-lined sheet. Let stand, uncovered, until hard and dry, at least 2 hours and up to 1 day.
Using wire stems to hold them, dip each cherry into chocolate, then lift and let excess chocolate drip back into bowl. Transfer to a parchment-lined sheet and let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.
