Chocolate Covered Cherries Recipe
2 big jars
maraschino cherries, drained
2 c. marshmallow
1/2 t. almond flavoring
c. powdered sugar
2 pkg. (12 oz.
each) chocolate chips
margarine, marshmallow creme, almond
flavoring and powdered sugar into a ball
and chill 1 hour or longer. Break off a
little piece and flatten in the palm of
your hand. Place cherry in center and
fold into the ball. Continue with all
cherries. Freeze overnight. Melt
chocolate chips and paraffin in double
boiler. Drop balls individually into
chocolate and out, working with 2
teaspoons. Place on waxed paper to set
up. Dot spots of chocolate that have
been missed. Refrigerate. It takes 2
weeks to juice.
Makes 60 candies.