Yield: 60 Servings
|3½ cup||Powdered sugar|
|¼ cup||Butter softened|
|3 tablespoons||Chocolate extract|
|60 \N||Maraschino cherries with stems - drained and dried|
|\N \N||Semi-sweet chocolate|
|⅓ \N||Bar of paraffin|
From: D & S Tanner <elaine@...> Date: Wed, 14 Aug 1996 20:57:48 -0700 In a large bowl combine sugar, butter, flavorings, and milk. Mix well. Mold a small amount around each cherry. Completely enclose the cherry. Place on waxed paper. Melt chocolate and the paraffin. Dip cherries in chocolate and return to the waxed paper. Allow chocolate to set at room temperature.
Check bottoms and reseal with additional chocolate if necessary. Cover loosely in a cool place at least 2 days to form cordial.DO NOT REFRIGERATE.
EAT-L Digest 13 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .