1 pkg. white frosting mix
1/3 C light corn syrup
1 t almond extract
1/2 C boiling water
1 (1 lb.) pkg. confectioners' sugar
1 C candied cherries, chopped
Red food coloring
Place the frosting mix (dry) into a large mixing bowl.
Add the corn syrup and almond extract.
Carefully pour the boiling water into the mixing bowl.
Beat the mixture with an electric mixer on medium speed 5 minutes until soft peaks begin to form when beaters are lifted out.
With the electric mixer on low speed gradually beat in the sugar.
Fold in the candied cherries with a wooden spoon.
Place a few drops of red food coloring into the mixture and blend with the spoon.
Place wax paper on a large cookie sheet.
Drop the mixture by teaspoonfuls onto the prepared sheet.
Allow the outside of the candy to firm, about 1 hour.
When the outside is firm turn the candy over and let the candy dry for 12 hours.
Serving Size: 4 dozen
Allowing the candy to dry completely before storing is very important is getting the best results. You may find they will dry faster if there is little humidity in the air. Check them from time to time and as they dry place them in an airtight container so they remain dry until consumed.