Chocolate-Covered Cherries

By Hklbrries

Really pretty when you do some with white chocolate and some with dark chocolate, drizzling them with opposite colors and presenting togehter in a box, whatever.

Ingredients

• 3 1/2 cups confectioners' sugar
• 1/4 cup butter or margarine, softened
• 3 tbsp creme de cocoa liqueur
• 1 tbsp milk
• 1 tbsp vanilla extract
• About 60 maraschino cherries with stems, drained and patted dry
• 12 ounces white or semisweet chocolate
• 1/3 bar paraffin wax

Preparation

Step 1

In a large mixing bowl, combine sugar, butter, creme de cocoa, milk and vanilla; mix well. Mold a small amount of each mixture around each cherry, being careful to completely enclose cherry with mixture. Place on waxed paper.

In top of double boiler over warm water, melt desired chocolate with paraffin. Dip cherries in chocolate and return to waxed paper. Allow chocolate to set at room temperature. Check bottoms of cherries and reseal with additional chocolate if necessary. If desired, drizzle tops of candies with additional melted chocolate. Cover loosely and store in a cool place at least two days to form cordial (do not refrigerate). Store in airtight container.