Chocolate-covered cherries

From the kitchen of Juliann Doucette of Fort Ripley, Minnesota


1/2 cup butter, softened
2 cups marshmallow crème
Pinch of salt
1 teaspoon almond extract
4 cups confectioners’ sugar
16 ounces maraschino cherries, well drained
2 cups semisweet chocolate chips
2 tablespoons shortening

In a mixing bowl, cream butter. Add marshmallow crème, salt, extract and sugar; mix well. Knead into a large ball; chill for one hour. Roll into 1-inch balls and flatten to 2-inch circles. Wrap circles around cherries and carefully shape into balls. Place on a waxed paper-lined baking sheet. Cover loosely, and refrigerate for four hours or overnight. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl. Dip cherries into chocolate; place on waxed paper to harden. Refrigerate in a covered container 1-2 weeks before serving.


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