Chocolate-Dipped Cherry Cordials
- 1/4 cup butter or margarine'2 1/4 cups confectioner;s sugar
- 1 TBSP milk
- 1/2 tsp vanilla
- 1/8 tsp almond extract ( usually double this mixture)
- 40 Maraschino cherries, drained
- 4 ounces milk chocolate bar broken (I use almond bark instead to coat the cherries)
- 1 TBSP shortening
Thoroughly cream butter with sugar and milk; blend in vanilla and almond extracts.
If mixture is so soft, add extra confectioner; sugar
Mold just enough of this mixture around each cherry; Place on wax paper-lined tray
Cover and Chill ( I don't)
Remove one-third of centers that you have chilled.
Instruction for Almond Bark:
combine chocolate chips, milk chocolate bar and shortening in top of double-boiler over hot, not boiling water. Melt chocolate, stirring occasionally and blend well.
Remove top of double boiler from heat. Cool to room temperature (*do not chill) stirring occasionally until chocolate is 82 degrees or until mixture begins to set. Rewarm chocolate to dipping consistency. 95 degrees maintain temperature while dipping.
Dip centers into chocolate mixture., Remove with fork, To remove excess chocolate mixture, slide fork across rim of rim of pan several times
Slide from fork, upside down, onto waxed paper swirling thread of chocolate from fork across top for a decorative touch. Store in a cool place a day or two until centers become liquid. yields 40 cordials