Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter (at room temperature)
  • 1/4 cup sweetened Condensed Milk ((not evaporated))
  • 1 Tablespoon cherry juice ((retain from the drained cherries)
  • Pinch salt
  • 2 1/2 cups powdered sugar
  • 1 10 ounce jar maraschino cherries (30-35)
  • 1 pound Dipping and Coating Chocolate (no tempering required chocolate)

Instruction

  • Drain Cherries and retain juice
  • Spread cherries on a cookie sheet, lined with a silicone baking mat. Place in freezer for at least 2 hours
  • Mix butter, sweetened condense milk, cherry juice, salt and powdered sugar until well blended and smooth. Place in refrigerator for a least an hour to chill.
  • Remove filling from fridge and roll two teaspoons of the filling into a ball. Flatten it out and place a frozen cherry in the center, roll into a ball making sure the cherry is completely coated.
  • Place coated cherries on a baking sheet lined with silicone mats or parchment paper. Make sure the cherries don’t touch each other and place the baking sheet in the freezer for 2 hours.
  • Heat the dark chocolate in a melting pot or a double boiler. Remove a few coated cherries at a time and dip them into the melted chocolate removing them with a slotted spoon. Place each on the silicone mat. Refrigerate until firm.