DOUBLE DIP CANDY RECIPES

Steps:

• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and 1/2 teaspoon peppermint flavoring; continue beating until well mixed. Add melted chocolate; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
• Divide dough in half; shape each half into 8x2-inch long log. Wrap each log in waxed paper or plastic food wrap. Refrigerate 2 hours or overnight.
• Heat oven to 350°F.
• Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Melt candy coating and 1 tablespoon shortening in 1-quart saucepan over low heat, stirring occasionally, 8-12 minutes or until smooth. Remove from heat. Stir in peppermint flavoring and food color. Tipping saucepan slightly, dip cookies halfway into melted coating. Lightly shake off excess coating. Place onto waxed paper. Let stand until coating is firm.
• Melt 10 ounces semi-sweet baking chocolate and remaining shortening in 1-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until smooth. Remove from heat. Tipping saucepan slightly, dip cookies into melted chocolate, overlapping half of green coating. Lightly shake off excess chocolate. Place onto waxed paper.
• Let stand at least 2 hours or until coating is firm. Store in single layer between sheets of waxed paper in loosely covered container in cool place.

Steps:

• Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
• Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
• Stir in confectioner's sugar (mixture will seem dry).
• When most of the sugar is mixed in, turn out onto counter and knead until smooth.
• Divide into 24 pieces (about 2 tsp each) and shape into balls.
• Flatten each ball and mold around cherries, covering cherry completely (leaving stem out).
• Refrigerate at least an hour or until very cold and very firm.
• Line large cookie sheet with waxed paper.
• In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
• Place pan or bowl over hot water to keep dipping consistency.
• Holding stems (or use toothpicks if your cherries have no stems), dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
• Place on waxed papered cookie sheet to set.
• Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.