Mix
ingredients
together
well.
Chill
and form into balls or\tany
shape
you
prefer.
Chill another 30 minutes. Melt
over simmering\twater 1 pound dark chocolate (sometimes called almond bark).
Dip chilled balls into melted chocolate, after
stirring in\t8 ounces finely chopped, unsalted peanuts into melted chocolate.
Mix milk, sugar, frosting mix, vanilla, cherries and cherry juice. Roll into balls about 1-inch in diameter.
Freeze.
Melt chocolate chips and grated wax in double boiler over hot water. Add peanuts to chocolate mixture.
Dip frozen balls in chocolate mixture and put on wax paper.
Makes a large batch.
Mix vanilla frosting mix, cherry frosting mix, maraschino cherries, condensed milk and powdered sugar.
Roll into very small balls and freeze.
Melt semi-sweet chips and paraffin together then add peanuts to chocolate mixture.
Dip frozen balls into the chocolate mixture and place on wax paper to dry.
Drain and cut cherries.
Mix all the above ingredients.
Chill in freezer 1 hour.
Make into walnut size balls.
Put in freezer and freeze overnight. Dip in chocolate.
Dip in bowl of finely chopped pecans.
In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt.
Simmer for 5 minutes.
Add cherry chips and vanilla: stir until melted.
Pour mixture into a well greased 9 x 13 inch pan, and let cool until hard. MAKE SURE CHERRY LAYER IS COOLED AND HARD BEFORE YOU PUT CHOCOLATE ON TOP.
In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter.
Pour over cherry mixture and spread evenly.
Allow to cool before cutting.
In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted.
Pour mixture into a well-greased 9x13 inch pan, and let cool until firm.
In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.
Combine dry frosting mix, confectioners sugar, condensed milk, vanilla, cherries and butter in bowl; mix well.
Shape into patties or balls.
Melt chocolate chips with paraffin in saucepan, mixing well.
Dip balls into chocolate; then roll into peanuts, coating well.
Chill in refrigerator.
Work the first 4 ingredients together and shape into balls. Place them on waxed paper and freeze.
Melt in double boiler the chocolate chips, Spanish peanuts (run through blender) and paraffin.
Dip the cherry balls in chocolate and put on waxed paper.
Mix all ingredients except chocolate and paraffin well.
Using about 1 teaspoonful of batter, roll into a ball and place on cookie sheet.
When finished, freeze candy balls.
When frozen, dip into a mixture of chocolate chips and paraffin melted together over water in double boiler.
Dip candy balls 2 or 3 at a time.
Cool on waxed paper.
Chop cherries fine.
Save juice.
Mix all ingredients, add juice as needed.
Roll into balls and freeze (use some powdered sugar for the hands).
Small balls will need 4 cookie sheets to freeze them.
eavy cream, the reserved cherry juices, and cherry flavoring. Mix ice cream
Melt the candy bars in a double boiler.
Add the milk and powdered sugar; stir well.
When cool, spread over cupcakes.
Mix all ingredients well.
Using approximately 1 teaspoon batter, roll into a ball and place on a cookie sheet.
When finished, freeze all the candy balls.
When solid, dip into a mixture of two 12 ounce packages semi-sweet chocolate chips and 3 1/2 teaspoons grated paraffin melted together over water in a double boiler.
Dip candies 2 or 3 at a time, then cool on waxed paper until hardened.
Serves 24.
Mix ingredients and shape into balls.
Place on plate and put in refrigerator to cool.
Stir in half of the Cherry Ripe (i.e. 1 bar
Mix the sugar, cherries, milk, vanilla and frosting mix.
Roll in balls and place on cookie sheet; chill.
Add a few candy balls to resemble beach balls and add a few
e been making my own candy glass for years, and while
In a large mixing bowl, combine sugar and margarine.
Beat until smooth.
Add peanut butter and continue beating until well blended.
Roll into 1/2-inch size balls and place onto waxed paper.
In a 1-quart saucepan, place chocolate bar and paraffin. Melt on low heat or in microwave; stir to blend.
Dip candy balls in chocolate; lift out with a fork.
Place candy on waxed paper. Yield:
Approximately 80 pieces.
s covered. Sprinkle the crushed candy evenly over the chocolate, and