wilkes

FONDANT does not have a good taste, at least not the kind used for cake toppings.

Fondant taste makes the chocolate cherry. Brandy incorporated into it makes it even better.

thanks Bush

LHC,
These recipes came from my aunt .I'm diabetic and don't eat or make sweets.

Ahh ok, I figured since you give everyone all of the lovely recipes that you might. All of your recipes look very tasty!

Thanks very much I did'nt know.

I'm sorry Bushman but Fondant tastes like play-doh, who would want that in there cherries when they could just dip the drained cherry itself into the melted chocolate and shortening.

Peanut Butter balls
Yield: 24 servings
1 lb confectioners’ sugar
2 cup peanut butter
1/2 lb butter; softened
2 lb milk chocolate coating
Mix all ingredients until smooth and soft.
If sticky add more powdered sugar.
Make into small logs, egg shape.
Melt chocolate coating.
I use electric fry pan with water on low,
and I use a stainless steel bowl to melt choc-coating.
It gives me more room for dipping eggs.
You can also just put them in Reese's type molds, and papers.
Put on wax paper lined cookie sheet and put in freezer for a few minutes,
makes them shiny and nice.
PS. Use the left over chocolate to make solid chocolate bunnies.
You can buy all kinds of molds that are inexpensive and fun to work with.
Or, add nuts and raisins, and put them in papers.
They are just like a chunky bar. Or just save it in a jar for next time.
Kids always like chocolate covered small pretzels.
Or take Marshmallows and coat them with chocolate,
I like to use the small ones and make a cluster out of them.
You can also add them to the chunky bars. Use your imagination

Cordial Cherries

Drain 2 10 ounce jars maraschino cherries, pour any good
brandy or cordial such as sherry into jars, cover and
let stand in refrigerator for 10 days to 2 weeks.

2 Cups 10x powdered sugar
4 tbsp margarine
1/4 cup sweetened condensed milk
(eagle brand or store brand work)
1 tsp vanilla (use real vanilla, not artificial)
1/4 tsp table salt
Nestles' Milk chocolate or dark semi-sweet chocolate.
(12 oz.bag of chocolate chips will be just right amount.)
suggest you not use storebrand chips because you don't
necessarily know whether it is real chocolate
or a blend of real and imitation chocolate.
4 tsp all vegetable shortening (or melted food grade cooking
parrafin)
1. Combine and blend well and smooth the first 5 ingredients.
Chill in refrigerator until firm.
2. Drain cherries. Save liquid for later use as flavoring.
Place on baking sheet covered
with waxed paper or parchment
paper. Freeze for about an hour until firm.
3. Scoop 1-1/2 tsp of fondant and rollin a ball. Flatten and
wrap around a cherry.
4. Place on waxed paper lined
cookie sheet and put them back
in freezer for at least 1 hour after all have had the fondant
formed around them.
5. Melt chocolate chips in microwave or in double boiler and
add the shortening or parrafin, whichever you choose. I like
to use the parrafin myself.
6. Use a tooth pick or your fingers to dip each cherry into
chocolate mixture. Place back on wax paper and chill in
refrigerator until chocolate solidifies.
7. Remove the chocolate covered
cheries from the waxed paper.
Be careful or you will crack the chocolate and your fondant
will run out.
8. Store in an airtight container for 2 to 4 weeks (if you can
wait that long) until the fondant and cherry liquid have a
chance to liquidify and blend their flavors.
If you have trouble dipping the cherries in the chocolate then
only do half of them and refreeze the cherries until you have
completed the first batch.
This usually makes about 100 chocolate cherries; however, it
all depends on how much and how thick your fondant is.
This receipe originally appeared in Southern Living (over 20
years ago).
I tweaked it for my own taste. If you find it too sweet then
you can slightly reduce the
powdered sugar and you can switch
from 10X sugar to 4X sugar.

Just call Rita at Rise -N- Shine Bakery, she makes them there and she can tell you how to make both easily. 921-4808 Hope this helps!

I'm looking for recipes for both. Anyone have any with detailed instructions?