Chocolate Covered Cherries!

Also called "Bon Bon Cookies," this recipe was one my mother always made at Christmastime....and I would sneak into the freezer and eat them frozen (for which I caught quite the scoldings.)

While you can omit the cherries and use chopped walnuts instead, our family preferred the cherry version.

Chocolate Covered Cherries (or Bon Bon Cookies- by Carol Meyer)

2 lbs (453 grams)  powdered sugar
1 large package (198g) of sweetened shredded coconut
1- 14oz (397g) can sweetened condensed milk
1 stick (114g) butter, melted (no substitutions!)
1- 10 (283g)ounce jar of stemless maraschino cherries, drained, dried, and chopped fine * there are dye-free options available on the market.

Mix together in a large bowl, stirring well. Roll into 1 inch- (25cm) -balls and place on a parchment paper lined cookie sheet. Refrigerate for one hour.






In a double boiler, melt 1 large package of chocolate chips (I prefer Enjoylife brand, as they are soy free, but you can use whichever you like) and -if you choose not to temper your chocolate- you can add 1-2 ounces (15-30ml) melted paraffin or baking wax.*
(*That is how the original recipe is written, but since paraffin is a petroleum product, I am more apt not to use it. There are many online sites which tell you how to temper chocolate for coating candies, so that paraffin is not necessary. Here is one I found: http://www.thekitchn.com
/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475  )



Dip each ball into the chocolate mixture- I poke them with toothpicks and then hold the cold candy over the chocolate and dip/spoon the mixture over the entire piece. Then place the finished candy back onto parchment paper. Store in an air-tight container in a cool spot. (You can refrigerate or freeze, but the chocolate might grey/dull).