INGREDIENTS
2 cups/400g powdered sugar (you may want to use more to thicken it up, some people have used another cup/200g full)
1⁄4 cup/58g margarine or butter
1⁄4 cup/77g sweetened condensed milk
1 teaspoon/5ml vanilla
1 pinch salt
maraschino cherry, drained
milk dipping chocolate
1⁄4 cup/58g margarine or butter
1⁄4 cup/77g sweetened condensed milk
1 teaspoon/5ml vanilla
1 pinch salt
maraschino cherry, drained
milk dipping chocolate
DIRECTIONS
Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
Place on a wax paper lined cookie sheet and freeze for 1 hour after you have formed them all.
Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
Remove cherries carefully as not to break them open and loose the center.
Place in an airtight plastic container and keep in a cool dry place for up to 1 month.
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