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Chocolate covered cherries

Posted by on Oct. 29, 2015 at 11:15 AM
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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
  • maraschino cherries
  • 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. Knead into a large ball.

If NOT using molds: 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 chocolate; set on waxed paper to harden.

If you ARE using molds: Add enough cherry juice to the ball to make the filling more fluid. You want it the consistency of thick ketchup. Paint the inside of the mold with melted chocolate and let harden for a few minutes in the freezer. Drop in a scant 1/2 tsp of filling, then add a cherry. Press the cherry down with the tip of your finger so that the filling comes up around the sides of the cherry. Top with more melted chocolate. Put in the freezer and let harden until no print can be seen when you press lightly with a fingertip on the chocolate. Tap gently on a hard surface (table or countertop) to get the candies out of the mold.

by on Oct. 29, 2015 at 11:15 AM
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