1 20oz jar of maraschino cherries
1 12 oz pkg dark chocolate candy melts
3 cups powdered sugar
1/2 cup melted butter
1/4 cup white karo
1/4 tsp almond extract
Drain cherries on paper towel Melt candy melts in microwave for 1 minute. Stir & microwave in 1/2 minute increments til it's hot enough to put in candy molds. I used a flexible mini muffin pan & put a little chocolate in each well. I used a paint brush to paint up the sides. About half of the chocolate will be left. Put in refrigerator til set.
Mix powdered sugar, butter, karo & extract into a dough. Take about a teaspoon of mixture & wrap around a cherry. Put in set chocolate & cover with the rest of the melted chocolate & put back in refrigerator to set again.
After set, pop out of pan & store in air tight container for 1 week til center liquifies.
Makes 24 candies.
I had to test drive one...center not liquified of course but the taste is good. Excited to taste next week.
The picture is my prettiest three. The others look ok but have a little excess chocolate. Finesse soon.
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