Chocolate Covered Cherries

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 2 tsp shortening
• ¼ cup butter
• 2 cup confectioners sugar
• 1 tbsp milk
• ½ tsp vanilla
• ⅛ tsp almond extract
• 4 dozen maraschino cherries, drained

Method

1. Melt the chocolates and shortening in the top of a double boiler over hot water. Cool to 78 degrees.
2. Cream the butter with the confectioners sugar. Add the milk, vanilla and almond extract. Mold a small amount of this mixture around each cherry, covering evenly. Cover with waxed paper and refrigerate until chilled.
3. When ready to dip, re-heat the cooled chocolate to 88 degrees F over warm water; maintain the temperature with a candy thermometer while dipping. Drop the centers one at a time into the chocolate. Roll to coat completely. Remove with a fork.

Notes

Easy-to-make Valentine candies. Makes 4 dozen. From Rosauers (Cookies, Candies CC-30).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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