Drain the cherries in a colander, saving some of the juice for any left-over cherries.
Line 3 to 4 cookie sheets and/or baking pans with wax paper.
Mix the powdered sugar, condensed milk, melted butter, and vanilla in a large mixing bowl.
When the mixture begins to form a dough, then mix by hand (this helps get the lumps out of the powdered sugar).
Pinch off a small amount of dough.
Press the dough into a circle slightly smaller than your palm.
Take one cherry and roll the dough around it.
Place the wrapped cherry on the wax paper lined cookie sheet or baking pan.
After all the dough is gone, place them in the freezer for about an hour.
Melt the chocolate (according to the directions on the package) in a medium mixing bowl.
Remove the cherries from the freezer.
Dip the cherries in the chocolate and replace them on the cookie sheets. (the easiest way to accomplish this is to drop a cherry by hand into the chocolate and use two forks to roll it around, making sure it is entirely covered with chocolate; then remove from the chocolate with forks and place on the cookie sheet)
If desired, place the cookie sheets back into the freezer and leave for about 10 minutes to harden.
Instructions
2 pounds powdered sugar
1 can sweetened condensed milk
1 stick butter (melted)
1 teaspoon vanilla
about 3 small jars of cherries
1 package almond bark chocolate
Drain the cherries in a colander, saving some of the juice for any left-over cherries. Line 3 to 4 cookie sheets and/or baking pans with wax paper. Mix the powdered sugar, condensed milk, melted butter, and vanilla in a large mixing bowl. When the mixture begins to form a dough, then mix by hand (this helps get the lumps out of the powdered sugar). Pinch off a small amount of dough. Press the dough into a circle slightly smaller than your palm. Take one cherry and roll the dough around it. Place the wrapped cherry on the wax paper lined cookie sheet or baking pan. After all the dough is gone, place them in the freezer for about an hour. Melt the chocolate (according to the directions on the package) in a medium mixing bowl. Remove the cherries from the freezer. Dip the cherries in the chocolate and replace them on the cookie sheets. (the easiest way to accomplish this is to drop a cherry by hand into the chocolate and use two forks to roll it around, making sure it is entirely covered with chocolate; then remove from the chocolate with forks and place on the cookie sheet) If desired, place the cookie sheets back into the freezer and leave for about 10 minutes to harden.
2 pounds powdered sugar
1 can sweetened condensed milk
1 stick butter (melted)
1 teaspoon vanilla
about 3 small jars of cherries
1 package almond bark chocolate
Drain the cherries in a colander, saving some of the juice for any left-over cherries. Line 3 to 4 cookie sheets and/or baking pans with wax paper. Mix the powdered sugar, condensed milk, melted butter, and vanilla in a large mixing bowl. When the mixture begins to form a dough, then mix by hand (this helps get the lumps out of the powdered sugar). Pinch off a small amount of dough. Press the dough into a circle slightly smaller than your palm. Take one cherry and roll the dough around it. Place the wrapped cherry on the wax paper lined cookie sheet or baking pan. After all the dough is gone, place them in the freezer for about an hour. Melt the chocolate (according to the directions on the package) in a medium mixing bowl. Remove the cherries from the freezer. Dip the cherries in the chocolate and replace them on the cookie sheets. (the easiest way to accomplish this is to drop a cherry by hand into the chocolate and use two forks to roll it around, making sure it is entirely covered with chocolate; then remove from the chocolate with forks and place on the cookie sheet) If desired, place the cookie sheets back into the freezer and leave for about 10 minutes to harden.
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