Friday, September 14, 2012


You can often tell what I am craving by my posts.  Such is the case with this post and the last one.  Both are off limits to me with my diabetes but I hope you will enjoy them!

1/2 cup butter, softened
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
1/2 tsp almond extract
11 cups powdered sugar
2 cups slivered almonds, toasted, chopped fine
1 jar (10-oz) maraschino cherries, drained, chopped, patted dry
24-oz chocolate candy coating, chopped
1 pkg (12-oz) semisweet chocolate chips

Beat the butter in a large bowl until fluffy, using an electric mixer.  Add the milk, vanilla extract, and almond extract; beat together until well blended.

Gradually stir 7 cups of the powdered sugar into the butter mixture, knead in the last 4 cupsof the sugar.  Knead in the almonds and the cherries; shape into 1-inch balls ad place on a waxed paper lined baking sheet.  Chill until firm, about 2 hours.

In the top of a double boiler over hot water, melt the candy coating and chocolate chips together.  Place a candy ball on a fork and hold over the chocolate mixture.  Using a spoon, pour chocolate over the ball.  Place on waxed paper lined baking sheet.  When all candy balls have been coated, drizzle the remaining chocolate over the candy balls.

Chill candies until chocolate hardens, about 10 to 15 minutes.  Store in an airtight container in the refrigerator.  Place individual candie in fancy candy papers if you desire.

Yield: approximately 9 dozen candies

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