Difficulty level Difficult
As I've mentioned before, I love making candy. It is a lot of fun to do, and the reactions you get are often quite amazing—people don't really understand the process of making candy, and are usually very impressed that you manage it. My mom's absolute favourite candy is chocolate cherries. Super sweet maraschino cherries, floating in fondant, wrapped in chocolate—I had to try them. I was a bit confused at first, as I wasn't entirely sure how I was supposed to get the liquid in the chocolate, but a bit of research in the recipe straightened me out.
These cherries were a little difficult to assemble, but they were a lot of fun and the outcome was delicious. I would recommend them for gifts and parties—eating them yourself is great, but something this complicated is really about the show!
You can use store-bought fondant for this, but I made mine from scratch. It didn't seem fair to not make it myself, and it made way more than I could possibly need for the recipe, so I got to keep eating it while the chocolates were cooling. Which was pretty perfect, if I do say so myself. Using store-bought fondant, though, would cut out at least half of the cooking time, if not more. As it stands, the recipe takes about two hours to make, including cooling time.
The recipe specifies that you use cherries with stems, and I highly recommend it. I could only find stemless cherries and it made dipping them in chocolate exceedingly difficult. It's still possible, but you'll get a cleaner look more easily with stems.
As with most candy making, you will need a candy thermometer for this recipe. They are very affordable and available at most cooking stores.
|plus 1 tbsp water||1 cup|
|1/4 cup||light corn syrup|
|60||maraschino cherries with stems|
|24 ounces||semisweet chocolate, roughly chopped, or chocolate chips|
|Butter for greasing the pan|
From The Ultimate Candy Book.
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