FONDANT (FOR CHOCOLATE COVERED CHERRIES)
- 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
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.)
Drain maraschino cherries, place small balls of fondant inside cherries. (Cherries with fondant will dip better if placed in freezer for a short time.)
Use fork to dip cherries in the chocolate, place on a waxed paper and cool until set.