Recipe For Cooking

CHOCOLATE COVERED CHERRIES

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CHOCOLATE  COVERED  CHERRIES

5 lbs. confectioners’ sugar
1/4 tsp. vanilla
3 (12 oz.) pkgs. semi-sweet chocolate
chips
3/4 lb. shaved edible paraffin
1/2 lb. oleo or butter
1 can Eagle Brand sweetened condensed
milk
Maraschino cherries (about 200)
Round toothpicks

Mix together:  Using your hands, mix the confectioners’ sugar, oleo, vanilla, and condensed milk.  Cover and set aside.  Drain the juice from the maraschino cherries, saving juice to use later in Kool-Aid, etc.  Melt the chocolate chips and paraffin in the top of a double boiler.  Mold cream mixture over cherries and dip in melted chocolate. Let dry to harden.

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Tags: Chocolate, Chocolate chip, Condensed milk, Cooking, Food, Sugar, Types of chocolate, Vanilla extract

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This entry was posted on Tuesday, September 2nd, 2008 at 5:49 pm and is filed under Breads & Deserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.