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CANDIES TWO WAYS

Course Candy Making
Prep Time 2 hours
Total Time 2 hours
Servings 108

Ingredients

  • 1 cup butter melted
  • 1 can sweetened condensed mIlk (14 oz)
  • 2 lbs confectioners sugar

COOKIES & CREME BONBONS:

  • 1/2 cup cream-filled chocolate sandwich cookie crumbs
  • 1 lb white candy coating melted

CHOCOLATE-COVERED CHERRIES:

  • 54 maraschino cherries (about two 10-ounce jars), patted dry
  • 1 lb milk chocolate candy coating melted

Instructions

  • In a large bowl, combine butter and milk. Gradually beat in confectioners’ sugar until a smooth dough is formed. Divide in half; cover with plastic wrap.
  • For bonbons, stir cookie crumbs into one portion of dough. Shape into 1-in. balls. Dip into white candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm.
  • For chocolate-covered cherries, shape remaining portion of dough into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and gently reshape into a ball. Dip into milk chocolate coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container. Yield: 9 dozen.

Notes

"Before dipping cherries in chocolate, pop them in your freezer to freeze just a bit. Once they thaw, there will be a juice inside like store kind.
"You can use the same recipe and add different flavors to the dough (cream filled) chocolate candy. I like cherry, almond, and orange. Leave out the maraschino cherry. Don't put too much in as the dough will be runny, just add enough for flavor."