Cholaca Covered Cherries
  • 2 1/2cups confectioners sugar
  • 1/4cup butter, softened
  • 1tbsp milk
  • 1/2tsp almond extract
  • 2jars maraschino cherries with stems, well drained8 oz jars
  • 2cups Cholaca Wafers12 oz
  • 2tbsp shortening
  1. In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
  2. In a microwave, melt cholaca wafers and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.