Chocolate Buttercream Cherry Candies

Chocolate Buttercream Cherry Candies

Makes about 4 dozen candies. Recipe is from Hershey’s.

48 maraschino cherries, with stems, drained

1/4 cup butter, softened

2 cups powdered sugar

1/4 cup cocoa

1 to 2 tbls. milk, divided

1/2 tsp. vanilla extract

1/4 tsp. almond extract

White Chip Coating

Chocolate Chip Drizzle

1. Cover tray with wax paper. Lightly press cherries between layers of paper towels to remove excess moisture.

2. Beat butter, powdered sugar, cocoa and 1 tablespoon milk in a small bowl until well blended. Stir in vanilla and almond extract. If necessary, add remaining milk, one teaspoonful at a time, until mixture will hold together but is not wet.

3. Mold scant teaspoonfuls of mixture around each cherry, covering completely. Place on prepared tray. Cover and refrigerate 3 hours or until firm.

4. Prepare White Chip Coating then, holding each cherry by the stem, dip into coating. Place on tray and refrigerate until firm.

5. About 1 hour before serving, prepare Chocolate Chip Drizzle. With the tines of a fork, drizzle randomly over candies. Refrigerate until drizzle is firm. Store in refrigerator.

White Chip Coating

1 (12-oz.) pkg. white chocolate chips

2 tbls. vegetable oil

Place chips and oil in a microwave-safe bowl. Microwave at medium for 1 minute, stir until chips are melted and mixture is smooth. If necessary, microwave at medium in 15-second intervals, stirring after each, until chips are melted and mixture is smooth. If mixture thickens while coating, microwave for 15 seconds and stir until smooth.

Chocolate Chip Drizzle

1/4 cup dark chocolate chips or semisweet chips

1/4 tsp. shortening, do not use butter, margarine, oil or spreads

Place chips and shortening in a microwave-safe bowl. Microwave at medium for 30 seconds to 1 minute. Stir until chips are melted and mixture is smooth.