by Patience » Mon Dec 09, 2019 6:16 pm
Those sound amazing Farmfresh!
Here’s our version.
We drained our maraschino cherries and then soaked them in licor 43, a sweet, fruity Spanish liqueur. Left them overnight. The alcohol is said to liquify the centers.
Made a super simple fondant to wrap the cherries in before dipping them in chocolate.
Dumped marshmallow cream in a bowl, we used the small jar of Jet Puff. Poured powdered sugar in and stirred. And stirred. And stirred some more. Kept adding powdered sugar.
Added a teaspoon of vanilla and stirred. When it got too thick to stir I buttered my hands generously. Ended up working several tablespoons in.
Didn’t help keep it off my hands at all but really improved the flavor.
When it finally got to a dough consistency it went into a heavily buttered container with a tight fitting lid. Tucked it in the fridge overnight.
We blotted the cherries on a paper towel the next day. Pinched off a ball of the fondant just a tad bigger than the cherry it was intended for. Rolled it, pinched it flat and worked it around the cherry.
Chilled them while we worked on other stuff.
Dipped the bottoms in melted chocolate. Once they were all dipped we dipped them all completely.
Just used the cherry stems to hold them while we drug them through the melted chocolate.
By the third day the centers were starting to liquify. By the fourth day they were all gone. Bet the centers would go totally liquid in 5-7 days. They’ll never last that long here. We loved the chewy fondant around the cherries the first couple days!
Those sound amazing Farmfresh!
Here’s our version.
We drained our maraschino cherries and then soaked them in licor 43, a sweet, fruity Spanish liqueur. Left them overnight. The alcohol is said to liquify the centers.
Made a super simple fondant to wrap the cherries in before dipping them in chocolate.
Dumped marshmallow cream in a bowl, we used the small jar of Jet Puff. Poured powdered sugar in and stirred. And stirred. And stirred some more. Kept adding powdered sugar.
Added a teaspoon of vanilla and stirred. When it got too thick to stir I buttered my hands generously. Ended up working several tablespoons in.
Didn’t help keep it off my hands at all but really improved the flavor.
When it finally got to a dough consistency it went into a heavily buttered container with a tight fitting lid. Tucked it in the fridge overnight.
We blotted the cherries on a paper towel the next day. Pinched off a ball of the fondant just a tad bigger than the cherry it was intended for. Rolled it, pinched it flat and worked it around the cherry.
Chilled them while we worked on other stuff.
Dipped the bottoms in melted chocolate. Once they were all dipped we dipped them all completely.
Just used the cherry stems to hold them while we drug them through the melted chocolate.
By the third day the centers were starting to liquify. By the fourth day they were all gone. Bet the centers would go totally liquid in 5-7 days. They’ll never last that long here. We loved the chewy fondant around the cherries the first couple days!