Recipe for Coffee Creamer Cherry Chocolates

Ingredients

• 1 lb. milk or dark chocolate wafers
• 1 small jar maraschino cherries

Fondant

• 2/3 c. Sweetened Condensed Milk
• 1/2 c. creamed butter
• 1 tsp. salt
• 5 1/2 c. icing sugar
• 1 tsp. vanilla

Instructions

Make fondant and set aside:

Add condensed milk, vanilla and salt to creamed butter. Add icing sugar gradually. Mix and then turn out onto a work surface and knead with hands until the mixture is smooth.

Chocolates

Melt milk chocolate or dark chocolate in a double boiler.

Pour a bit into a clean coffee creamer container and swirl around to coat the bottom and sides.

Dip a small, clean paint brush into the melted chocolate to coat missed areas inside the creamer. Make sure that the coating in the creamer is thick enough so that the juice that you will add into the creamer will not seep through the bottom or sides. Place in freezer to set.

Once you remove the creamers from freezer, use your paint brush to add more chocolate if you see any areas that were missed. (hint: hold the creamer up to a light) Freeze again if you've added more chocolate.

Wrap a maraschino cherry (from a jar of cherries) with fondant. Drop a fondant-coated cherry into a chocolate coated creamer.

Add some of the cherry juice from the jar. Cover the top of the cherry-filled creamer with melted chocolate, making sure there are no openings for the juice to seep through.Place in freezer to set.Remove from freezer and "pop" the cherry chocolates out of the creamers (you may have to peel the very top of the creamer away from the chocolate first).

Place narrow side up on a fancy dish or insert them into little fancy paper cups. Enjoy!