Long Stemmed Cherries Supreme
Every Christmas I make candies and cookies for gift baskets. This is just one of the many things I make.
List of Ingredients
1 10 oz jar marishino cherries with stems, drained
2 T rum
FONDANT
1/3 c sweetened condensed milk (not evaporated
)
2 t light corn syrup
2 1/4 to 2 1/2 c powdered sugar
COATING
1 12oz package dipping chocolateRecipe
1.In a small bowl, combine cherries and rum. Let soak 2 hours; drain on paper towels.
2.In a medium bowl, combine condensed milk and corn syrup; blend well. Add powdered sugar gradually, stirring until mixture forms a stiff dough. If all powdered sugar cannot be stirred in, knead mixture and sugar on counter until smooth dough forms.
3.Wrap a small amount of the fondant around each cherry(make sure the cherries are dry) to cover completely. Refridgerate 20 minutes or until the fondant is firm.
4.Line a cookie sheet with waxed paper.(I spray the paper with pan spray as they still seem to stick)
5.In top of a double boiler or a sauce pan over low heat, melt chocolate, stirring constantly. Holding by the stem, dip chilled cherries into chocolate, making sure to cover completely. Place on wax paper lined cookie sheet; refridgerate until set, about 10 minutes. Dip chilled candies in the chocolate again, making sure to cover completely. Place on wax paper lined cookie sheet; cover loosely with wax paper. Let stand in a coll place to allow fondant to liquefy. (Do not refridgerate.) Store in an air tight container in the refridgerator.
Makes 2 1/2 dozen candies.
**When I make these I soak them in rum 24 to 48 hours.**
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