You know the really juicy chocolate covered cherries that are in the red box around Christmas time? These are better.
This does require a special ingredient but you can get it on Amazon. You need invertase to make the sugar around the cherry liquify. It’s an enzyme 👩🏼🔬. You’ll also need stem on and pitted cherries. I found bourbon soaked ones at my local Fresh Market.
Check out my saved Instagram highlights to see how you can make them at home!
🍬INGREDIENTS🍬
•Sugar: 500 g | 2.5 cups
•Corn Syrup: 100 g | 1/3 cup
•Water: 100 g | 0.5 cup
•Invertase: 1/4 tsp
•Candied Cherries: ~14 ounces (1 jar)
•Chocolate: 280 g | 2 cups
🍬INSTRUCTIONS🍬
(Make fondant and let ripen overnight. This is not pastry fondant.)
1.Combine sugar, corn syrup, and water.
2.Bring to a boil. Stop stirring.Cook to 243F.
3.Pour in mixing bowl. Cool to below 200F.
4.Using paddle attachment, agitate until mixture forms a thick white ribbon.
5.Pour on parchment paper.
6.Store in airtight container overnight.
Dipping Cherries:
1.Heat fondant over a water bath until thin and fluid.
2.Add invertase, mixing throughly.
3.Holding the cherries by their stems, dip into hot fondant.
4.Place on parchment paper.
5.After the fondant sets, dip into tempered chocolate.
6.Store at room temperature in airtight container.
Comentários