Cheery Cherry Rolls
Submitted by capedavenger
No-bake cherry candy rolls coated in gooey caramel and crunchy salted peanuts. Marshmallow and candied cherry fondant sliced into bite-sized holiday treats.
YIELD
3 dozen rollsPREP
COOK
20 minREADY
Think of these as homemade candy bars with a cherry twist. Melted marshmallows get kneaded with candied cherries and powdered sugar into a smooth, sweet fondant, then shaped into logs, slathered in warm caramel, and rolled in chopped salted peanuts.
Slice them into rounds and you’ve got a candy that looks like it came from a confectionery shop.
No oven, no thermometer, no fuss. Just patience while they set up at room temperature.
Pro Tips
- Melt the marshmallows over very low heat and stir constantly. They scorch fast and burned marshmallow is not the flavor you’re going for.
- Dust your hands and work surface generously with powdered sugar while kneading. The mixture is sticky and will fight you without it.
- Let the caramel cool just slightly before coating the rolls. Too hot and it slides right off. Too cool and it won’t spread.
- These make fantastic holiday gifts. Wrap individual rolls in waxed paper and twist the ends like old-fashioned candy.
Ingredients
Directions
temperature for 1 to 2 hours. Cut into ½ inch slices.
Melt marshamallows in water over low heat; remove from heat.
Add cherries, 2 cups sugar and vanilla; mix well.
Sprinkle pastry cloth or board with remaining sugar.
Knead cherry mixture for 2 to 3 minutes or until smooth; shape into 3 rolls, ¾ inch in diameter by 6 inches long.
Let stand at room temperature for 30 minutes.
Melt caramels and cream in saucepan; remove from heat.
Spread rolls with thick layer of caramel; roll in peanuts.
Wrap rolls in waxed paper or plastic wrap.
Let stand at room temperature for 1 to 2 hours.
Cut into ½ inch slices.
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