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CHERRY MASH
2 c. sugar
2/3 c. evaporated milk
dash of salt
12 regular marshmallows
1/2 c. margarine (I use butter)
1 c. cherry chips
1 t. vanilla
1 c. powdered sugar
1 lb. chocolate almond bark
12 oz. pecans, chopped
Combine sugar, milk, salt, marshmallows and margarine in sauce pan over medium heat. Boil 5 to 6 minutes. Remove from heat and add cherry chips and vanilla, mix well. Pour into a buttered 9x13 pan. Cool. Remove from pan and break up. Knead and add enough powdered sugar until the right texture to roll into small balls.
Melt chocolate almond bark. Mix in chopped pecans. Dip the cherry balls into the chocolate mixture using a toothpick and place on wax paper and refrigerate until set.
OR -- you can pour a small amount of chocolate into the bottom of paper candy cups. Place a ball of cherry mixture into the candy cup. Finish filling with chocolate mixture. Place in refrigertor until set.
2 c. sugar
2/3 c. evaporated milk
dash of salt
12 regular marshmallows
1/2 c. margarine (I use butter)
1 c. cherry chips
1 t. vanilla
1 c. powdered sugar
1 lb. chocolate almond bark
12 oz. pecans, chopped
Combine sugar, milk, salt, marshmallows and margarine in sauce pan over medium heat. Boil 5 to 6 minutes. Remove from heat and add cherry chips and vanilla, mix well. Pour into a buttered 9x13 pan. Cool. Remove from pan and break up. Knead and add enough powdered sugar until the right texture to roll into small balls.
Melt chocolate almond bark. Mix in chopped pecans. Dip the cherry balls into the chocolate mixture using a toothpick and place on wax paper and refrigerate until set.
OR -- you can pour a small amount of chocolate into the bottom of paper candy cups. Place a ball of cherry mixture into the candy cup. Finish filling with chocolate mixture. Place in refrigertor until set.