Chocolate Plunge For Fresh Fruit Recipe

2/3 c Karo light or dark corn syrup
1/2 c Heavy or whipping cream
1 pk (8 oz.) Baker's semi sweet chocolate or 2 pkgs. (4 oz. each) Baker's German sweet chocolate
In medium saucepan stir corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate, stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.
 

Chocolate-covered Cherries

2 1/2 c Confectioners sugar
1/4 c Butter or margarine softened
1 tb Milk
1/2 ts Almond extract
16 oz Marichino cherries
With stems well drained
2 c Semi-sweet chocolate chips
2 tb Shortening
In mixing bowl combine sugar, butter, milk and extract. Mix well. Knead in to large ball. Roll in to 1 inch balls and flatten each in to 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheets. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding on to stem, dip cherries in to chocolate. Set on waxed paper to harden. Store in a covered container. 
 
Frozen Chocolate Banana

1 md Banana; peeled and cut in half crosswise
2 Graham crackers; (2-1/2 in. squares) finely crushed
1 ts Chocolate syrup
Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half. Serve immediately or wrap in moisture- and vapor- resistant wrapping and store in freezer till ready to use. 
 
Godiva Chocolate Covered Banana

2 oz Godiva Liqueur
1/2 oz Myers's Rum
1/2 Banana, Sliced
1/2 c Vanilla Ice Cream
Pour Godiva into blender. Add rum, banana and ice cream. Blend until smooth. Pour into serving glass. Garnish with banana slice. Makes 2 drinks. 
 
Fudges
 
10 Minute Fudge
 
3 oz Chocolate, unsweetened; 3 sq 4 tb Margarine 4 1/2 c Sugar, powdered 1/3 c Milk, instant nonfat dry 1/2 c Syrup, light corn 1 tb Water 1 ts Vanilla extract 1/2 c Nuts; chopped (opt.)
Melt chocolate and margarine in top of 2 quart double boiler. Sift together powdered sugar and dry milk. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into greased 8-inch square pan. Cool. Cut into squares.
 

Apple Peanut Butter Fudge

6 oz Semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently. remove from heat, quickly add marshmallow mixture. stir until just blended. Pour into buttered 9" square baking pan. top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.