On Dec 31, 7:05*pm, Tracy > wrote:
> John Kuthe wrote:
> > I ate two!
>
> >http://i47.tinypic.com/29lju5t.jpg
>
> > John Kuthe...
>
> They look amazing. Will you post your recipe? I saw your photos, but I
> am sure others besides myself would love the recipe.
>
> Tracy

I won't tell my exact recipe, but I'll talk freely about what they are
and how I came to make them.

First, I pit real fresh cherries. This is the most important step, and
it's what differentiates these from those nasty Marachino things. Then
I soak them overnight in "Majic Juice". Invent your own! Many
different flavored liquids might be used to soak them, alcoholic or
not. Then drain, wrap each cherry in a fondant that will liquify
(invert sugar and invertase is the key here.) and dip! My fondant is
basically a powdered sugar/butter/marshmallow dough. Before dipping, I
make little chocolate platforms first to prevent bottom leaks, as the
cherry+fondant is rather heavy and will settle through the dipping
chocolate and will create a leak on the bottom of the piece (I patched
a LOT of bottoms before coming up with this method.)

John Kuthe...