Chocolate Covered Cherry's No Cherry?

Sugar Work By Metabea Updated 6 Apr 2008 , 9:38pm by aligotmatt

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Metabea Posted 27 Mar 2008 , 12:54am
post #1 of 7

So hubby loves the chocolate covered cherry's but he hates the cherry... is it possible that the inside of the cherry will liquefied without the cherry in there? Has anyone even done this? He loves the taste of the cherry filling. I'd like to make some and have the recipe but don't want to waste ingredients if this won't even work.

6 replies
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CandyLady Posted 27 Mar 2008 , 1:54pm
post #2 of 7

yes, but you have to mix the cherry juice with the powdered fondant.

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Metabea Posted 28 Mar 2008 , 7:24pm
post #3 of 7

Ok this might be a problem as my recipe doesn't call for fondant.

60 Maraschino cherries
2 c confectioners sugar
3 T butter, softened
3 T light corn syrup
1/2 t salt
2 c semisweet chocolate chips
2 T shortening

When I make the batter with the sugar butter corn syrup and salt. It says to refrigerate for 1 hour then roll into 1/2 balls flatten into a 2 inch circle and wrap each circle around a cherry. Is this where I might mix cherry juice with the Mix? And how much do you think you'd mix into the batter or each ball?

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CandyLady Posted 28 Mar 2008 , 7:28pm
post #4 of 7

I have never made homemade fondant...I have always used the fondant sugar in the bag.....maybe someone else can respond to will not have any flavor to it, just sugary.

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cakesbyjen Posted 6 Apr 2008 , 3:11am
post #5 of 7

I made homemade cc cherries at work but my boss ordered maraschino cherry HALVES and trying to put those together and wrap the sugar mixture over it was a PAIN because when you mix the juice and the sugar mixture it just dissolves... so i'm not sure how you could mix the juice and sugar without it just turning into mush before you could cover it with chocolate...

but if it works then i'd be willing to try it too!! the cherry gives it a bad texture to me also!!!

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buttercreamkisses Posted 6 Apr 2008 , 9:18pm
post #6 of 7

My brother loves chocolate covered cherry liquid too- I have always used drivert in my cccherry making. I use chocolate merkins melted down and painted into the cups. Once solid I just add the liquid and top with more melted chocoate.

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aligotmatt Posted 6 Apr 2008 , 9:38pm
post #7 of 7

You could maybe roll the sugar balls and use one of those injectors and inject the cherry syrup in them?

The act of cordialing is the act of putrification. So while you could roll balls of sugar and wrap them in chocolate, they wouldn't make that gooey yumminess, unless there is something in it that will properly decompose while also being preserved by the sugar icon_smile.gif

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