| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (16 oz) Wilton Candy Wafer and Fondant Mix |
| 1/4 | c | Water plus |
| 2 | tb | Water |
| 2 | tb | Vegetable oil |
| 1 | c | Brandy; (optional) |
| 1 | pk | (14 oz) Wilton Light or Dark Cocoa Candy Melts (i'm sure u could use whatever chocolate u want!) |
| 1 | Jar; (16 oz) Maraschino cherries with stems |
INSTRUCTIONS
To make brandied cherries: Several days before candy making, drain juice from cherries. Replace juice with brandy. Cover the jar. Allow cherries to soak at least 24 hours, or up to a week. Combine candy wafer fondant mix and water in top of double boiler; place over boiling water. Heat to 150 degrees, stir constantly. Remove from heat. Stir in vegetable oil until well blended. Continue to stir until mixture thickens slightly. Drain cherries and place on paper towel. Cherries should be dry before dipping in fondant. Dip cherries into fondant mixture. If mixture becomes too thick, thin with a small amount of water. Set cherries on waxed paper to dry. Dip fondant covered cherries into melted candy. Seal candy to stem; fondant and cherry must be completely covered to prevent cherries from leaking. Refrigerate to set. Cherries may be stored at cool room temperature. yeild: 40-50 Posted to Bakery-Shoppe Digest V1 #499 by Deborah Hrabinski <dh@AESOP.RUTGERS.EDU> on Jan 10, 1998
A Message from our Provider:
“Sunsets – a gift from God”