I ate two!

http://i47.tinypic.com/29lju5t.jpg

John Kuthe...

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

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...

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

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...

In article
>,
John Kuthe > wrote:

> On Dec 31, 7:05*pm, Tracy > wrote:
> > 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.
(snip)
> John Kuthe...

Then why talk about it in such detail? Or at all?
I'm one of those old ladies who doesn't share all my recipes but I don't
talk about those here.
When I was in high school the guys had a name for the girls who would
get them all hot and bothered but wouldn't come across. :-) Shame on
you, John, you little tease, you!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

On Jan 1, 1:53*pm, Melba's Jammin' > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
>
>
> > On Dec 31, 7:05 pm, Tracy > wrote:
> > > 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.
> (snip)
> > John Kuthe...
>
> Then why talk about it in such detail? *Or at all?
> I'm one of those old ladies who doesn't share all my recipes but I don't
> talk about those here.
> When I was in high school the guys had a name for the girls who would
> get them all hot and bothered but wouldn't come across. *:-) * Shame on
> you, John, you little tease, you!
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009

I've divulged all my "secrets" now. My "Majic Juice" is Cherry Kijafa
and Chambord. I'm sure many liquors would result in various forms of
cherry deliciousness, but those are the ones I use. Real maraschino
liqueur might also be good (probably would be!), but not those
wretched things in the jars at the supermarket! Ugh! Please!

John Kuthe...

In article
>,
John Kuthe > wrote:

> On Jan 1, 1:53*pm, Melba's Jammin' > wrote:

> > Then why talk about it in such detail? *Or at all?

> I've divulged all my "secrets" now.

You have. I saw them after I posted my thoughts about withholding the
recipe.

> My "Majic Juice" is Cherry Kijafa and Chambord. . . . Real maraschino
>liqueur might also be good (probably would be!), but not those
> wretched things in the jars at the supermarket! Ugh! Please!

> John Kuthe...

But, I like those maraschino cherries, Fella! I save my Chambord for
jam.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009