| I found it! But I've never actually tried it - I'm allergic to
chocolate, anyhow (so I don't bother to read the chocolate notes
file).
Brandied Cherry Cordials
2 (8 oz) jars maraschino cherries with stems
1/4 c brandy
Fondant (recipe below)
6 oz semi-sweet chocolate or milk chocolate
6 oz white chocolate
Drain cherries well. Return to jar, and add brandy. Cover and
let stand several days, shaking occasionally. (The longer the cherries
stand in brandy, the better the flavor.)
Prepare Fondant. When ready to coat cherries, turn cherries into
wire strainer and drain well. Place fondant in double boiler, and
set over hot water. Heat, stirring frequently, just until fondant
is melted but not runny. Dry cherries with a paper towel. Hodling
by stem, dip one at a time into melted fondant to coat completely,
and set on waxed paper until fondant is set. Melt dark chocolate
over warm, not boiling, hot water, stirring frequently so chocolate
melts evenly. One at a time, dip half the cherries ion the chocolate,
and set on waxed paper.
Melt white chocolate, and dip remaining cherries. Allow to set
before storing. Candies should be made at least a week before serving,
to give fondant time to liquify. Makes about 3 dozen pieces (about
1 3/4 pounds).
FONDANT:
Combine 2 cups sugar, 1/2 cup water, 1/4 cup light corn syrup and
1/4 teaspoon cream of tartar in heavy 2-quart saucepan. Stir over
moderate heat until sugar dissolves. Bring to a boil, cover, and
cook on low heat 5 minutes to dissolve any sugar crystals on sides
of pan. Uncover, place candy thermometer in syrup and boil over
moderate heat to 240 degrees F (soft ball stage). Pour out onto
marble slab or heat-proof platter, and let stand until lukewarm.
Using a broad spatula or large spoon, stir candy until it turns
white and sets in large lumps. Knead with hands until soft and
smooth. Cover and allow to stand overnight before using. Fondant
may be prepared several days in advance of use, if desired. Makes
enough fondant for dipping about 3 dozen cherries.
EASY UNCOOKED "FONDANT":
Soften 1/3 c butter and gradually blend in 2 3/4 cups sifted
confectioner's sugar and 3 to 4 teaspons brandy, using enough sugar
and brandy to make a very stiff mixture. Using a slightly rounded
teaspoon for each cherry, pat out to a thin round, dipping fingers
in confectioner's sugar, and mold around a drained and dried cherry.
This type of fondant will become soft but does not liquify completely.
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