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Chocolate
Covered Cherries
1/3 cup margarine
2 cups marshmallow fluff
1 teaspoon almond extract
4 cups sifted powdered sugar
dash salt
36 maraschino cherries
1 package(12 ounce) semi-sweet chocolate pieces
Cream margarine. Beat in the marshmallow fluff, and the almond
extract. Add powdered sugar gradually, mixing well. Turn out the
mix onto a board, and knead until smoothie, working in more sugar
as necessary if mix becomes too sticky. Refrigerate one hour.
Drain cherries very well, then using the kneaded sugar mix, now
called "fondant"---pinching off some of that fondant,
wrap each cherry to make sure the cherry is completely covered,
then refrigerate again. Melt the chocolate in top of double
boiler, over hot, but not boiling water. Dip each wrapped cherry
in the melted chocolate and place on waxed paper and refrigerate
to harden.
Makes about 3 dozen.
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