FONDANT (FOR CHOCOLATE COVERED CHERRIES)
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- 2 c
- 2 Tbsp
- white syrup (or 1/8 tsp. cream of tartar)
- 1 1 /2 c
- boiling water
- 1 pkg
- 32oz ~ ghiradelli chocolate
- ghiradelli chocolate squares, unsweetened
- block paraffin wax
1Combine ingredients and stir until sugar dissolves;
cover and boil 3 minutes;
wipe sides and cook until soft ball stage.
Pour on platter rinsed in cold water.
Cool until you can handle with hands.
Knead until creamy, stiff and free from lumps. (It may appear to have sugared, continue to knead until smooth.)
2Store in refrigerator for 24 hours.
Drain maraschino cherries, place small balls of fondant inside cherries. (Cherries with fondant will dip better if placed in freezer for a short time.)
3Melt dipping chocolate in double boiler along with the paraffin wax.
Use fork to dip cherries in the chocolate, place on a waxed paper and cool until set.
4NOTE: Fondant can also be flavored with maple, lemon, or orange flavorings; roll in a ball and dipped in chocolate for nuggets.