Method
1. Line a large baking tray then in a bowl combine the sugar, butter, milk and almond extract. Knead until smooth and pliable then shape into balls around the size of a two pence piece before flattening into a disk. If the mixture gets too sticky, place in the fridge for 10 minutes to harden a little.2. Place a well-drained cherry in the centre of the disk and wrap to fully enclose the cherry. Place on the baking tray, cover and chill in the fridge overnight.
3. In a microwave, melt the chocolate and vegetable fat in 15 second intervals, stirring in between until melted. Submerge the cherries in the chocolate until fully coated then place back on the lined tray until set. Store in an airtight container and refrigerate for at least 1-2 weeks before serving to allow the cherries to soften.
Ingredients
• 375g icing sugar
• 60g butter, softened
• 1 tbsp milk
• ½ tsp almond extract
• 2 jars Opies Cocktail Cherries, drained
• 340g quality dark chocolate chips
• 2 tbsp vegetable fat (we used Trex)
