SMASHED CHERRY CANDY
Source of Recipe
NYBokey CF
Recipe Introduction
The only problem is that this recipe makes a TON of candy and it is tedious. I haven't tried to make this using 1/2 the quantities; I just make the whole thing and then freeze the candies I don't immediately use. If you use a FoodSaver vacuum bagger, you can keep these in the freezer for 6 months or more. So I drag them out long after the holidays..and nobody minds!
Centers:
5 lbs powdered sugar
1 1/2 sticks butter (do not use oleo)
1 tsp. vanilla extract
1 tsp vanilla
3 jars maraschino cherries, drained well, chopped fine in food processor
1 can Eagle Brand milk
1/4 -1/2 tsp. Boyajian Cherry Flavoring*
Dipping Chocolate:
1 1/2 - 2 lbs. Ghirardelli or Guittard dark chocolate
1/2 lb Ghirardelli or Guittard milk chocolate
1 lb finely chopped salted roasted peanuts
1/2 block food-grade paraffin
*If you substitute other flavoring brands you may not need this much flavoring. However, other flavoring brands are harsh and too artificial-tasting for me - I have had some experience with this, having made these for about 25 years. Boyajian extracts sometimes require you to use more product to flavor items than you might expect, but they are the best. Start out with the lesser amount and then add to your taste. You may decide you want even more than 1/2 tsp. Taste the mixture when you have added about half of the powdered sugar to know if you want to add more flavoring.
Drop the chopped cherries into three layers of cheescecloth and twist to press out as much juice as possible. I do this in three batches to extract the most liquid.
Melt oleo, then add vanilla, cherries, cherry flavoring, and Eagle Brand milk. Add powdered sugar 1 lb. at a time until all is incorporated or until mixture forms a ball that holds together (you may need more or less than the entire 5 lbs.) This will be a very thick mixture and requires a 400-watt or higher mixer to make. Start with the mixing paddle and then switch to the dough hook after the third or fourth pound of powdered sugar is added.
Using 4-6 cookie sheets lined with waxed paper or parchment, roll the mixture into 2" balls and place on prepared cookie sheets. Cover with foil and freeze for at least one hour.
Melt chocolates and paraffin over simmering water in double boiler. Cool to 90 degrees and add chopped peanuts. Remove one sheet of centers from the freezer at a time. Roll back foil one row of centers at a time and dip the centers in the chocolate, transferring to another waxed paper-lined sheet.
Store in airtight containers. Whatever candies will not be eaten in 2-3 days should be frozen.
Good luck. I don't know many people who make these anymore, so you'll definitely have the market cornered on "unique" with these. I understand that you can still get the original Chase's Cherry Mash candy bars from a place called the Vermont Country Store, but I like the homemade version better than the original.
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