Cherry Mash Candy Recipe

Granulated sugar: Provides the sweetness and structure for the candy.

Evaporated milk: Adds creaminess and helps to dissolve the sugar.

Maraschino cherries: Adds a sweet and fruity flavor to the candy.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Semi-sweet chocolate chips: Melts to form the chocolate coating for the candy.

Peanuts: Adds a crunchy texture and nutty flavor to the chocolate coating.

When melting chocolate chips, ensure you do it slowly to avoid burning. If using a microwave, heat in 15-second intervals, stirring in between. For a double boiler, keep the heat low and stir constantly. This will ensure a smooth, glossy finish for your chocolate-peanut mixture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• evaporated milk - Substitute with heavy cream: Heavy cream provides a richer texture and similar consistency.

• chopped maraschino cherries - Substitute with dried cherries: Dried cherries offer a more natural flavor and less added sugar.

• vanilla extract - Substitute with almond extract: Almond extract adds a complementary nutty flavor that pairs well with cherries and chocolate.

• semi-sweet chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips have a deeper, more intense chocolate flavor and less sugar.

• chopped peanuts - Substitute with chopped almonds: Chopped almonds provide a similar crunch and a slightly different nutty flavor.

• To keep your cherry mash candies fresh and delicious, store them in an airtight container. This will prevent them from absorbing any unwanted odors or moisture from the environment.
• Place a sheet of parchment paper between layers of candies to avoid them sticking together. This is especially useful if you have made a large batch.
• Store the container in a cool, dry place. Ideally, the temperature should be around 60-70°F (15-21°C). Avoid direct sunlight or any heat sources that could cause the chocolate to melt.
• If you prefer to keep them for a longer period, you can refrigerate the candies. However, make sure the container is airtight to prevent the chocolate from absorbing any fridge odors.
• For freezing, first, place the candies on a baking sheet lined with parchment paper and freeze them for about an hour. This will harden the chocolate and make them easier to handle.
• Once the candies are frozen, transfer them to a freezer-safe, airtight container or a heavy-duty freezer bag. Label the container with the date so you can keep track of their freshness.
• When you're ready to enjoy the frozen candies, let them thaw at room temperature for about 15-20 minutes. This will bring back their delightful texture and flavor.
• Avoid refreezing the candies once they have been thawed, as this can affect the texture and taste of the chocolate and cherries.

• For a quick and easy method, use the microwave. Place the cherry mash candies on a microwave-safe plate. Heat them in short bursts of 10-15 seconds, checking frequently to ensure they don't melt too much. This method is perfect for when you need a quick treat.

• If you prefer a more controlled reheating process, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the cherry mash candies in the top pot and gently heat, stirring occasionally. This method helps maintain the texture and prevents overheating.

• For an oven method, preheat your oven to 200°F (93°C). Place the cherry mash candies on a baking sheet lined with parchment paper. Heat them for about 5-7 minutes, just until they are slightly warm. This method is great for reheating a larger batch.

• If you have an air fryer, set it to a low temperature, around 200°F (93°C). Place the cherry mash candies in the basket and heat for 2-3 minutes. This method provides a quick and even reheating option.

• For a stovetop method, use a non-stick skillet over low heat. Place the cherry mash candies in the skillet and gently warm them, flipping occasionally to ensure even heating. This method is ideal for a small batch and gives you control over the reheating process.

• Saucepan: Used to combine and heat the sugar and evaporated milk mixture.

• Stirring spoon: Essential for stirring the mixture constantly to prevent burning.

• Mixing bowl: Needed for melting the chocolate chips and mixing in the chopped peanuts.

• Microwave: An option for melting the chocolate chips quickly.

• Double boiler: An alternative to the microwave for melting chocolate chips gently.

• Baking sheet: Used to drop spoonfuls of the cherry mixture onto for cooling and setting.

• Parchment paper: Lining the baking sheet to prevent the candies from sticking.

• Spoon: For dropping spoonfuls of the cherry mixture onto the baking sheet.

• Measuring cups: To accurately measure out the ingredients like sugar, evaporated milk, and chocolate chips.

• Measuring spoons: For measuring smaller quantities like vanilla extract.

• Chopping board: Used for chopping the maraschino cherries and peanuts.

• Knife: Essential for chopping the cherries and peanuts finely.

Prepare ingredients in advance: Chop the maraschino cherries and peanuts ahead of time to streamline the process.

Use a microwave: Melt the chocolate chips in the microwave for quicker results.

Line the baking sheet: Prepare the baking sheet with parchment paper before starting to save time during assembly.

Simultaneous tasks: While the sugar and evaporated milk mixture is simmering, start melting the chocolate chips to multitask efficiently.