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Chocolate Covered Cheeries
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Centers for Chocolate Covered Cherries

Bird Greer

Serves/Makes:about 3 dozen

  • 1/4 cup (60 ml) butter
  • 2 cups (475 ml) to 2-1/4 cups (525 ml) 4x sugar
  • 1 tbsp (15 ml) milk
  • 1/2 tsp (2 ml). vanilla
  • 1/8 tsp (1 ml). almond extract
  • 3 doz. maraschino cherries, drained (approx.)
  • Thoroughly cream butter with sugar and milk.
  • Blend in vanilla and almond extract (If mixture is too sticky, additional sugar may be added).
  • Mold a small amount around a cherry, being careful to completely cover each cherry.
  • Place on waxed paper-covered tray, set aside.
  • Melt your chocolate and drop centers into coating mixture; roll to coat completely and remove with a fork.
  • Drop onto wax paper and make a curl on the top, allow to set at room temp until set.
  • Check bottom and reseal if it needs it and store in a cool dry placefor at least 2 days, but not in the refrigerator.
Centers are coated with a mixture of chocolate and paraffin (wax). The paraffin helps the chocolate stick to what you are dipping and not melt as quickly.

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