I'm guessing the 1 gallon jar of maraschino cherries with stems is about 300 to 400 cherries. I made 3 different batches with different flavours (plain, rum, almond). Each batch wrapped 50 cherries using 1 level tsp of fondant. I put each tsp of dough in between 2 pieces of waxed paper and using the flat bottom of a glass, pressed out to about 2" disc. I wrapped the fondant around the cherry and rolled between my palms, even with the stem on, then I froze. The frozen cherry was easy to dip using the stem, then I twirled the cherry to remove excess chocolate. Only 2 stems (out of 150) broke off using this method. Even when putting the dipped cherries on waxed paper on top of a frozen plate, they still needed to be double dipped on the bottom. I'll be using candy cups from now on to shorten this process. Adding shortening to pure milk chocolate will make the chocolate super soft which was OK but the cherries cannot touch each other because they'll stick together. Whoever said the juicier the cherry the better was correct. The rum batch where the cherries sat out drying the longest have a crystally sugar consistency rather than a softer juicier center. Though if the cherry is too wet it's really hard to wrap. Great recipe Meredith. Thanks.
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I'm guessing the 1 gallon jar of maraschino cherries with stems is about 300 to 400 cherries....