Dipping chocolate ( at least a couple bagsmaybe more)
Coconut Creams:
inchFollow directions as above except omit the cherries. Roll coconut mixture into 1/2 balls and dip in chocolate.
makes about 9 dozen
1 - 7ozjar of Marshmallow Cream
2/3c. softened butter
1t. vanilla extract
3/4t. peppermint extract
6cupssifted Confectioners sugar
1/2cuppeppermint candies or candy canes
Dipping Chocolate ( at least a couple of bagsmaybe more)
Instructions
For Cherries - Cream together the butter, sugar, milk and salt. Fold in the coconut. Chill for 1 hour ( or overnight)
Drain cherries. Line a baking sheet with wax paper.
Pat out a small amount of coconut mixture in your hand until it's about the size of a silver dollar and about 1/8 - 1/4 inch thick.
Place a cherry in the middle and gently wrap coconut patty around it. Make sure the filling wraps tightly around the base of the stem.
Contine with the rest.
Chill for a couple hours or overnight in the freezer.
Melt chocolate in the microwave. 1 minute at a time, stirring in between cycles.
Holding cherry by the stem dip the cherry in the chocolate letting any excess drain off.
Place on a wax paper lined baking sheet to set.
For Coconut Creams - Follow directions as above except omit the cherries. Roll coconut mixture into 1/2 inch balls and dip in chocolate.
For Peppermint Creams - Beat cream, butter and extracts well. Gradually add in sugar until well mixed.
Pulvarize candy canes in a food processor or in a plastic bag with a rolling pin.
Fold candy into cream mixture.
Chill for a couple hours.
Roll mixture into balls or shape into molds and place on a wax paper lined baking sheet.
Chill again for a couple hours ( or overnight)
Melt chocolate using 1 minute intervals in the microwave. Then dip candies into chocolate.
Place on a wax paper lined baking sheet to set.( not on a wire rack like I did. Unless of course you want to pry all of your candies off with a butter knife)
Fell free to drizzle white chocolate on your candies!