Best Old Fashioned Cherry Mash Chocolates Recipes

OLD FASHIONED CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towel to dry
• In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary.
• Wrap each cherry in about 1 tsp of dough. Chill until firm.
• In a microwave-safe bowl melt chocolate chips with oil for about 20 seconds at a time (stirring each time) until chocolate is just melted and completely smooth.
• Dip each cherry in by its stem and place on wax paper-lined sheets. Place in an air-tight container (like a large tupperware) and store in a cool place for TWO WEEKS (yes, it is a long time-- but patience... I promise they taste best if you wait until the fondant softens)!

CHERRY MASH CANDY

Steps:

• In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted.
• Pour mixture into a well-greased 9x13 inch pan, and let cool until firm.
• In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.

CHERRY MASH CANDY

Steps:

• 1. Mix all ingredients with mixer til well-blended. Roll into desired size balls. I suggest small ones since this is a very rich candy and the chocolate coat will add some size, also. Chill thoroughly
• 2. Melt chocolate chips with parafin. Stir til well-blended. Mix in peanuts.
• 3. Dip chilled cherry balls into mixture, reheating chocolate if it begins to harden. Chill thoroughly til set. Enjoy!

CHERRY MASH TRUFFLES

Steps:

• Into the bowl of your stand mixer, place butter and 1 cup of powdered sugar. Mix to combine. Add another cup of powdered sugar, followed by milk. Mix to combine. Add remaining of powdered sugar, cherry emulsion and food coloring. Mix to combine.
• Using a 2 teaspoon cookie scoop, scoop cherry mixture into balls and place onto a sheet pan. Once all mixture has been rolled into balls, place into freezer to chill for 2 hours or until solid.
• Melt chocolate and coconut oil together. Stir in peanuts.
• In batches, dip cherry balls into the chocolate and place onto a parchment lined cookie sheet. Once all cherry balls are dipped, place into freezer to set. Store in refrigerator.

CHERRY OLD-FASHIONED

Steps:

• Divide the bourbon, cherry juice and bitters between 2 rocks glasses and stir. Add some ice and garnish with an orange slice and a cherry. Serve immediately.

OLD FASHIONED CHERRY MASH CHOCOLATES

Steps:

• First, line the mini muffin pan with paper liners. Set aside.
• Then, line a cookie sheet with wax paper. Set aside.
• Next, in a small bowl, combine softened butter and powdered sugar. Using a hand mixer, beat until it starts to stick together. It will be clumpy.
• Add patted-dried, chopped maraschino cherries. Mix well. IF the mixture is still clumpy after adding the chopped cherries, add a half tsp of maraschino cherry juice and mix again. If needed, add another half teaspoon and so on. You do not want this to be the consistency of frosting. You want to keep it as thick as possible.
• Using a tablespoon-size cookie scoop or small spoon, scoop cherry mixture onto lined cookie sheet an inch apart. Place in freezer for at least one hour.
• Next, while cherry drops are freezing, follow the instructions on the package to melt Almond Bark in a microwave-safe bowl. Once melted, add crushed peanuts and peanut butter. Mix well.
• Then, drop a small amount of the Almond Bark mixture into the bottom of each liner, just enough to cover the bottom of the liner.
• Take cherry drops out of the freezer and break each one in half. (You only want the cherry centers to be about ½ Tbsp). Form the halved drops into a circular disk and place one on top of each Almond Bark mixture already in the pan.
• Afterward, top each cherry drop with a spoonful of the Almond Bark mixture.
• Allow to cool completely and set up before eating.
• Can be stored at room temperature for up to 10 days.

CHERRY MASH BARS

Steps:

• Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
• Spread in 8 or 9" square pan which has been lined with parchment or wax paper.
• Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
• Stir in peanuts. Spread evenly over cherry layer.
• Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).