Cherry Mash Candy

• 1 pound powdered sugar (~4.5 cups or 453g)
• 6 tablespoons unsalted butter, softened (85g)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 tablespoons sweetened condensed milk (64g)
• 1 10 ounce jar of maraschino cherries, drained and chopped (cherries only = 133g)
• 20 ounces total of chocolate (I use 10 oz almond bark and 10 oz bittersweet chocolate chips)
• 1 1/4 cup cocktail peanuts, chopped (180g)

1. Line the baking sheet with parchment paper and set aside.
2. Add powdered sugar, butter, vanilla extract, almond extract, sweetened condensed milk, and chopped cherries to the bowl of your stand mixer. Mix filling slowly at first, for about 30 seconds, until powdered sugar is mixed into the butter.
3. Increase the speed of your mixer and mix the filling on medium speed for 2 minutes.
4. Stop mixing and scrape down the sides of the mixing bowl. Continue to mix for 2 more minutes or until ingredients are well combined and fluffy. Filling will be thick but should have a fluffy texture. If needed, mix on high for one minute.
5. Scoop filling onto the prepared baking sheet and freeze for one hour.
6. Remove cherry filling from the freezer. Peel frozen cherry filling off the parchment paper and roll it into a smooth ball using the palm of your hand. Place smooth center back on the parchment paper. Continue until all candy centers have been rolled. Return the baking sheet to the freezer for 30 minutes.
7. Chop the chocolate and add it to a separate microwave safe bowl.
8. Melt the chocolate in the microwave in 30-second intervals. Stir after each interval.
9. Stir chopped peanuts into the melted chocolate.
10. Dip frozen candy centers into the chocolate using a fork. Work quickly so the warm chocolate does not warm the candy centers too much or distort the shape.
11. Place dipped candy onto a clean piece of parchment paper and allow the chocolate to harden.
12. Store homemade cherry mash candy in an airtight container.

Makes ~3 dozen candies