Chocolate covered cherries #5

Yield: 1 Servings

Measure Ingredient
¼ pounds Oleo or butter
1 can Eagle Brand milk; (no other will do)
2 \N Boxes powdered sugar
1 tablespoon Vanilla

Mix ingredients together. Chill this real good for a few hours or overnight. Then butter hands and roll into balls about 1-inch in diameter.

Place on cookie sheets and return to refrigerator to chill again 3 or 4 hours. While waiting, melt good in double boiler 1 large package semi-sweet chocolate chips and ⅛ pound paraffin wax.

Now take chilled balls from refrigerator, a few at a time, and put in palm of hand and make an indentation with thumb. Then place a well drained maraschino cherry in hole and roll in buttered hands until cherry is covered. Return to refrigerator to chill again for several hours. When chilled until firm, take out a few at a time and stick toothpick into ball with cherry in and dip into melted chocolate and paraffin wax. Then set on buttered wax paper.

Remove toothpick and with a spoon, take small amount of melted chocolate and swirl over top to cover hole from toothpick. Now you have chocolate covered cherries that are simply delicious. Makes approximately fifty.

Posted to recipelu-digest Volume 01 Number 448 by "Diane Geary." <diane@...> on Jan 4, 1998

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