Recipe by MacChef
This is a recipe given to me by a friend of my moms. She makes them for Valentines Day. I highly recommend using cherries with stems, the covering process is a little slower but you will be rewarded with a built in "handle" when it comes to dipping. Using paraffin in the chocolate will result in a smooth surface on your candy. These have to be done about 2 weeks before serving so the fondant can soften into a liquid.
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup butter
- 2 lbs confectioners' sugar
- 1 teaspoon vanilla
- 3 (10 ounce) jars maraschino cherries, with stems and drained well
- 1 (11 1/2 ounce) bag chocolate chips, I prefer dark chocolate
- 2 ounces paraffin wax, chopped (1/2 bar)
Directions See How It's Made
- Combine all ingredients in a stand up mixer and mix until smooth. You will need to knock it down every so often. If you don't have a mixer, use your hands. This is a very stiff dough.
- Let stand 1 hour. Pinch of small amounts, flatten slightly and press around each cherry, sealing well. Place on waxed paper to dry. Let stand about 30 minutes, turn cherries over and dry another 30 minutes.
- Combine chocolate and paraffin in double boiler until melted and smooth. Dip balls into chocolate mixture. Place on waxed paper to harden.
- Keep cherries in a cool, dry place for 2 weeks before serving. Do not store in the refrigerator as this will discolor the chocolate coating.