Ingredients
- Makes 25 to 28 candies
- 1/2 cup creamy-style peanut butter
- 1/2 cup powdered sugar sifted
- 1 tablespoon unsalted butter, room temperature
- 2 teaspoons vanilla
- 25 to 28 maraschino cherries with stems (at least one 8-ounce jar-the count varies), drained
- Dipping Chocolate
- 5 ounces semisweet chocolate
- 1 tablespoon oil (preferably safflower)
Preparation
Step 1
Line baking sheet with wax paper. Combine first 4 ingrediants in small bowl and mix well. Shape into 25 to 28 balls about 3/4 inch in diameter and set on baking sheet. Chill well
Pat cherries dry with paper towels. Press peanut butter balls to flatten and carefully wrap around cherries, encasing to base of stem. Return to baking sheet and chill at least 3 hours
For dipping; Melt chocolate and oil in small saucepan over hot, not boiling, water. Do not allow any water to drop into chocolate; this would cause it to thicken. Keep chocolate between 100F. and 110F. on candy thermometer
Working in cool place (68F. or less), hold each cherry by stem and dip into chocolate(tilt pan to get as much depth as possible); use back of spoon to remove any excess chocolate on base of cherries. Return to baking sheet and refrigerate until firm, at least 2 hours
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