- 1/4 c. butter
- 2 to 2 1/4 c. confectioner’s sugar
- 1 tbsp. milk
- 1/2 tsp. vanilla
- 1/8 tsp. almond extract
- About 4 dozen maraschino cherries, drained
Thoroughly cream butter with sugar and milk. Blend in vanilla and almond extract. (If mixture is too sticky, additional sugar may be added.) Mold a small amount around a cherry, being careful to completely cover each cherry. Place on waxed paper-covered tray. Cover and chill.
Heat cooled chocolate to 88 degrees over WARM WATER; maintain temperature while dipping. Drop centers into chocolate; roll to coat completely and remove with fork. Draw cork across rime of pan to remove excess chocolate. Drop from fork upside down onto waxed paper, swirling “thread” of chocolate from fork across top for a decorative touch. Chill 20 minutes. Store in a cool place a day or two to form cordial.
Yield: About 4 dozen candies.