This was Mom’s, but pretty sure this recipe could be improved upon. Are you up to the job????
INGREDIENTS
16 oz. jar maraschino cherries
1/2 C. Water
1 T. light corn syrup
Brandy
2 C. sugar
1 lb. dipping chocolate
DIRECTIONS
Drain syrup from cherries
Cover with 3/4 C. Brandy and store in refrigerator for 2 weeks
Combine sugar, water, and corn syrup. Bring to a boil while stirring.
(wipe down sugar crystals with a wet paper towel)
Cook the above without stirring to 242 degrees on candy thermometer
Moisten jelly roll pan with damp cloth
Pour syrup in pan (do not scrape pan)
Place pan on a rack and cool 3 minutes (no longer)
Fold syrup back and forth with a pancake turner until it turns white and thickens (abt. 10-15 minutes)
If it doesn’t thicken, heat jelly pan over low heat while folding
Gather the fondant (Above) into a ball and knead until smooth. Cool to room temperature.
Wrap in foil and store in a cool place
Drain cherries and pat dry
Cut fondant into tiny pieces and put half into sauce pan
Add 1 T. brandy and heat on low heat until melted –don’t boil.
Dip cherries in melted fondant (drain excess) –place on wax paper to dry
COMMENTS
Melt the chocolate in a doube boiler and cool to 83 degrees.
Dip the fondant covered cherries and allow them to dry on wax paper for one hour
Store for two weeks before using.
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