On Aug 20, 2:05*pm, John Kuthe > wrote:
> On Fri, 17 Aug 2012 01:39:08 -0700, "Julie > wrote:
>
> ...
>
> I created my own recipe for my Chocolate Covered Cherries some years
> ago. I did research on how to formulate it, and used an existing
> recipe for the liquifying fondant that I wrap each cherry in before
> covering in chocolate, but other than that it's my unique creation.
>
> John Kuthe...

My understanding is that an enzyme is added to the fondant to speed up
the liquification process however, my guess is that most of them don't
do this and the result is a creamy liquid center rather than a clear
liquid center. My guess is that's the way yours turns out. You you
might want to try adding meat tenderizer to your next batch to see if
it comes out differently. Spit might work too. ;-)