On Jan 1, 9:25*am, Tracy > wrote:
> John Kuthe wrote:
> > 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...
>
> Well, I guess that is a start. Thanks.
>
> Tracy

Here's my recipe for the uncooked fondant:

3 tbs butter @ 70F
3/4 cup marshmallow creme
1 tbs invert sugar
1/2 tsp almond
1/4 tsp vanilla
1/2 tsp invertase
2.5 cup powdered sugar

I make a 3x batch for about 150 cherries.

John Kuthe...