INGREDIENTS

INSTRUCTIONS

Melt summer coating over hot (NOT boiling) water. Using a small paint
brush coat the insides of the molds, holding up to light to check for thin
spots. Chill until set.
Mix cherry juice or a small amount of pineapple syrup with divert sugar
to make a thick paste, about the consistency of the melted chocolate. Put
fondant mix into chocolate shells, add a cherry or piece of pineapple.
Cover with summer coating, tap sides of mold to release air bubbles, and
freeze for 2 to 3 minutes. When set unmold and put each cherry into a paper
candy cup.  Store at room temperature for 2 days.
For an unusual treat, soak cherries for two weeks in liquor before
putting into shells.
No nutritional information available.
Formatted to MM by Trish McKenna, 4/13/96.
Posted to MM-Recipes Digest V3 #342
From: Tonya <imbri@oz.net>
Date: Sat, 14 Dec 1996 12:33:02 -0800

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