Even the people that don't like chocolate covered cherries in a box will like these.
You'll mix the first 4 ingredients to get a ball like this.
You'll flatten each sugar ball and wrap it around a cherry.
I like to refrigerate the sugar covered cherries overnight to firm up. That way, when you dip in chocolate, you are less likely to have the sugar coating slip off.
So, it's the next day, and I'm dipping them in melted chocolate.
Twirl and dip until the entire thing is coated.
Leave them in the fridge for 2 or 3 weeks. Really! They will be so much better. It will be hard to resist tasting them, okay you can taste one, but leave the rest in the fridge for later.
CHOCOLATE COVERED CHERRIES
2 1/2 cups confectioners sugar
1/4 cup butter, softened
1 tablespoon milk
2 teaspoons almond extract
2 (8 ounce) jars maraschino cherries with stems, well drained
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
In a mixing bowl, combine sugar, butter, milk and almond extract; mix well with a fork. Knead into a large ball. Roll into 1 inch balls and flatten each into a 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stems up on a waxed paper lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
Melt the chocolate chips and shortening in the microwave. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden. Store in a covered container. Refrigerate 2 to 3 weeks before serving.
Yield: about 3 dozen
Note: I put the cherries in a colander over a bowl in the fridge overnight to drain them really well. Then dry them carefully with papertowels before wrapping in sugar coating.
Make them soon, so they will be ready for Christmas!