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SugarplumsSource: Winston-Salem Journal - December 16, 1998 6 ounces semisweet chocolate morsels * For ''grown-up'' sugarplums, substitute brandy for the apple juice. Melt the chocolate in the top of a double boiler over simmering water. Stir in the 1/2 cup sugar, the corn syrup and the apple juice. Off the heat, stir in the wafer crumbs and pecans to make a paste-like mixture. Let mixture cool enough to handle. Roll small bits of mixture into 1-inch balls. Roll each ball in the additional sugar. Press a candied cherry half into top center of each ball. Store in an airtight container. These cookies improve with age. Makes about 48.
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