I use candy molds to make them but you CAN make them without molds.
Chocolate Covered Cherries
2 1/2 c. confectioners sugar
1/4 c. butter or margarine, softened
1 Tbsp. milk
1/2 tsp. almond extract
maraschino cherry juice, enough to make dough the desired consistency
Semi-sweet chocolate chips or chocolate almond bark, melted with 2 Tbsp shortening for every 12 oz. chocolate.
In a mixing bowl, combine sugar, butter milk and extract; mix well. Add maraschino cherry juice as needed to make a cookie-dough consistency. Knead into a large ball. Wrap tightly and store in refrigerator if you need to.
Roll into 1 inch balls and flatten into a 2 inch circle. Wrap around cherries and lightly roll in hands. Cover loosely and refrigerate 4 hours or overnight. Using a fork (or stem if you used cherries with stems), dip cherries into melted chocolate; set on waxed paper to harden.
at 9:45 PM on Dec. 5, 2010
Yum. I have no recipes, but it sound great.
at 7:52 AM on Dec. 6, 2010
I'm going to have to try michiganmom's recipe! yum
at 2:00 PM on Dec. 6, 2010