Cherry Mash Candy
An old fashioned treat for the holidays
Ingredients
- 4.5 cups powdered sugar, sifted
- 6 TBS unsalted butter, softened
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 3 TBS sweetened condensed milk
- 10 oz jar maraschino cherries, drained & chopped
- 20 oz chocolate chips or almond bark (any flavors)
- 1 cup chopped cocktail peanuts
- 1/2 tsp coconut oil, for chocolate melting
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl sift powdered sugar. Remove 1/2 of the sifted powdered sugar into a 2nd separate bowl and set aside. In the 1st bowl of powdered sugar add butter, both extracts, sweetened condensed milk, and chopped cherries.
- Using an electric hand mixer beat filling for 30 seconds until powdered sugar and ingredients start to combine. Start incorporating the rest of the powdered sugar from the second bowl until all has been added.
- Increase speed on hand mixer. Add additional cherry juice from jar if needed to make a thick consistency. Mixture should be well mixed and fluffy.
- Scoop mixture onto the lined baking sheet using a 1 1/2 inch cookie scoop. Should make around 30 scoops of mixture. Freeze for 1 hour.
- Remove frozen mixture scoops one at a time from parchment lined pan and roll with your hands into a smooth ball until all have been rolled. Freeze 30 more minutes.
- Using a double boiler, fill medium sauce pan with water 1/4 of the way. Bring to a boil over medium high heat. Place a large heat resistant bowl on top and allow to heat up.
- Place 20oz of any type of chocolate chips or almond bark into bowl along with the coconut oil. Stir frequently until chocolate has melted and is smooth.
- Turn off heat. Remove cherry balls from freezer. Pierce each one with a small fork and dunk into chocolate until covered. Remove and shake off some of the chocolate. Place chocolate covered cherry ball onto the same baking pan. Once all are coated, place back in freezer for a few minutes to set up. Enjoy.