I've posted this more than once here, I think. John Kuthe's post
brought it to mind again.



Chocolate Covered Cherries

Recipe By: posted by Barb Schaller to r.f.cooking, 12/31/2009
Yield: : 70

5 cups sugar
1/2 teaspoon cream of tartar
1/2 teaspoon glycerin
2 cups hot water
2 egg whites beaten very dry
70 maraschino cherries
almond extract
1 cup chocolate pieces
1/4 square paraffin wax

Mix sugar, cream of tartar, glycerin, and hot water. Put over high heat
until it dissolves and starts bubbling clear. Put on lid for 5 minutes
(watch so it doesn't boil over; lower the heat). Remove cover and put
in candy thermometer and boil to 240 degrees, not stirring much.

Pour into a 4-sided cookie sheet that has been rinsed in cold water and
excess water shaken off. Keep mixture level in pan and set to cool.
When warm to touch, spread very dry egg whites on top.

Work it all together. (Recipe submitter usually uses ice cream spade to
get it started, sometimes her hands if it cools too much.) Work it
until mixture loses gloss and begins to harden. Let stand a while.

Add flavoring. For cherries, add almond extract. Just keep adding,
mixing, and tasting until the flavor is right for you.

Put some powdered sugar into a dish, using the sugar to keeps your hands
dusted while you coat the cerries. Drain the cherries well on paper
towels and wrap some of the white mixture around each cherry. Freeze
cherries before coating for best results.

Coat with chocolate and paraffin that have been melted together. Makes
about 70 candies.

Source: Mary Hart column, Minneapolis Morning Tribune 1960s

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

On 12/31/2009 11:23 PM, Melba's Jammin' wrote:
> I've posted this more than once here, I think. John Kuthe's post
> brought it to mind again.
>
>
>
> Chocolate Covered Cherries
>
> Recipe By: posted by Barb Schaller to r.f.cooking, 12/31/2009
> Yield: : 70
>
> 5 cups sugar
> 1/2 teaspoon cream of tartar
> 1/2 teaspoon glycerin
> 2 cups hot water
> 2 egg whites beaten very dry
> 70 maraschino cherries
> almond extract
> 1 cup chocolate pieces
> 1/4 square paraffin wax
>
> Mix sugar, cream of tartar, glycerin, and hot water. Put over high heat
> until it dissolves and starts bubbling clear. Put on lid for 5 minutes
> (watch so it doesn't boil over; lower the heat). Remove cover and put
> in candy thermometer and boil to 240 degrees, not stirring much.
>
> Pour into a 4-sided cookie sheet that has been rinsed in cold water and
> excess water shaken off. Keep mixture level in pan and set to cool.
> When warm to touch, spread very dry egg whites on top.
>
> Work it all together. (Recipe submitter usually uses ice cream spade to
> get it started, sometimes her hands if it cools too much.) Work it
> until mixture loses gloss and begins to harden. Let stand a while.
>
> Add flavoring. For cherries, add almond extract. Just keep adding,
> mixing, and tasting until the flavor is right for you.
>
> Put some powdered sugar into a dish, using the sugar to keeps your hands

> dusted while you coat the cerries. Drain the cherries well on paper
> towels and wrap some of the white mixture around each cherry. Freeze
> cherries before coating for best results.
>
> Coat with chocolate and paraffin that have been melted together. Makes
> about 70 candies.
>
> Source: Mary Hart column, Minneapolis Morning Tribune 1960s
>


How much is a "square" of paraffin? (I wonder if coconut oil would work?)

Interesting way of making fondant.

Thanks,
Bob

On Thu, 31 Dec 2009 23:23:27 -0600, Melba's Jammin'
> wrote:

>I've posted this more than once here, I think. John Kuthe's post
>brought it to mind again.
>
>
>
>Chocolate Covered Cherries
>
>Recipe By: posted by Barb Schaller to r.f.cooking, 12/31/2009
>Yield: : 70
snip Barb's goodies..

I made these a couple of days ago, which were a combo of both recipes
below...sort of... I used a commercial fondant, but rolled the
cherries in sugar first.

They were dipped in dark, 75% chocolate.

http://i50.tinypic.com/333hchd.jpg

Neither recipe is my own creation, and you see them as I was given
them, with no editing from me.... I was pretty much winging it.

Boron

Bourbon Cherries #1
They're easy to make yourself though but it takes a few weeks. You'll
need a jar of maraschino cherries (the ones with stems make the
first
dipping easier), high-proof (~100) Bourbon, sugar and semi-sweet
chocolate.
1) Drain the cherries and fill the jar with Bourbon, wait at least
a week (two weeks is better, three if you've got the patience). 2)
Remove the cherries and let dry on a rack for about fifteen
minutes. Roll lightly in sugar.
3) Dip in chocolate (holding by the stem if there is one), let
cool
about fifteen minutes. Remove the stem and dip again. Let cool
completely, put them into mini-muffin cups and box them. Place
the box in a zipper bag and wait another week.


Bourbon Cherries #2
" 2 c confectioners' sugar .
" 4 dozen maraschino cherries, drained .
" 3 tbsps white corn syrup .
" 3/4 c bourbon .
" 1 1/2 lbs dipping chocolate .
" 3 tbsps unsalted butter .
" 1/4 tsp salt

Directions
" Step #1 Pour bourbon over drained cherries.
" Step #2 Cover up, put in the fridge & allow to set for 2 days.
" Step #3 Combine butter, corn syrup & salt.
" Step #4 Blend until smooth.
" Step #5 Add confectioners? sugar & mix well.
" Step #6 Knead until smooth & shiny.
" Step #7 Chill for 30 mins wrapped in waxed paper.
" Step #8 While chilling, drain cherries well on paper towels.
" Step #9 Pat dry.
" Step #10 Reserve bourbon marinade for a cake or other dish
(will keep if it is covered & put in the fridged).
" Step #11 Shape a marble-sized piece of fondant around each
cherry.
" Step #12 Place on waxed paper & chill at least 2 hrs until
firm.
" Step #13 Melt chocolate in top of a double boiler over
simmering water.
" Step #14 Dip cherries in chocolate & set back on waxed papers.
" Step #15 Allow trays to cool in refrigerator.
" Step #16 Store in airtight containers.
" Step #17 Candy will ripen well in about 2 days.

On Dec 31 2009, 11:23*pm, Melba's Jammin' >
wrote:
> I've posted this more than once here, I think. *John Kuthe's post
> brought it to mind again.
>
> Chocolate Covered Cherries
>
> Recipe By: posted by Barb Schaller to r.f.cooking, 12/31/2009
> Yield: : 70
>
> 5 cups sugar
> 1/2 teaspoon cream of tartar
> 1/2 teaspoon glycerin
> 2 cups hot water
> 2 egg whites beaten very dry
> 70 maraschino cherries

ARRGH!!!! Marachino cherries are the REASON in invented my own, using
REAL cherries!

YUCK to Marachinos!

John Kuthe...

In article >,
zxcvbob > wrote:

> On 12/31/2009 11:23 PM, Melba's Jammin' wrote:
> > I've posted this more than once here, I think. John Kuthe's post
> > brought it to mind again.

> > Chocolate Covered Cherries
> >
> > Recipe By: posted by Barb Schaller to r.f.cooking, 12/31/2009
> > Yield: : 70
(snip)
> > 1 cup chocolate pieces
> > 1/4 square paraffin wax
(snip directions)
> > Coat with chocolate and paraffin that have been melted together. Makes

> How much is a "square" of paraffin? (I wonder if coconut oil would work?)

I don't really know about the paraffin measure. Been too long since I
made these bad boys‹did I mention that they were a real PITA to make?
My late FIL loved chocolate covered cherries and I made them for him.

Note the date on the recipe ‹ I don't think too many "ordinary folks"
were tempering chocolate for dipping and I don't think the fake
chocolate coating stuff was easy to find outside of a candy-making
supply store. Nowadays there are scads of recipes that use that stuff
and Cub has at least two brands to choose from. Did you see my Oreo
Bonbons on my website? I've got a picture there of the stuff I used.
>
> Interesting way of making fondant.

Yes. The days before salmonella scares. I believe the inclusion of the
egg white was responsible for the liquefication of the fondant‹did I
mention that these things liquefied so they were like the cheap
chocolate covered cherries you can buy in a box at Walgreen's?

> Thanks,
> Bob




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

On Jan 1, 9:43*am, Melba's Jammin' > wrote:
> In article >,
>
>
>
> *zxcvbob > wrote:
> > On 12/31/2009 11:23 PM, Melba's Jammin' wrote:
> > > I've posted this more than once here, I think. *John Kuthe's post
> > > brought it to mind again.
> > > Chocolate Covered Cherries
>
> > > Recipe By: posted by Barb Schaller to r.f.cooking, 12/31/2009
> > > Yield: : 70
> (snip)
> > > 1 cup chocolate pieces
> > > 1/4 square paraffin wax
> (snip directions)
> > > Coat with chocolate and paraffin that have been melted together. *Makes
> > How much is a "square" of paraffin? *(I wonder if coconut oil would work?)
>
> I don't really know about the paraffin measure. *Been too long since I
> made these bad boys did I mention that they were a real PITA to make? *
> My late FIL loved chocolate covered cherries and I made them for him. *
>
> Note the date on the recipe I don't think too many "ordinary folks"
> were tempering chocolate for dipping and I don't think the fake
> chocolate coating stuff was easy to find outside of a candy-making
> supply store...

Tempering real chocolate is a PITA. I dip my cherries in real dark
chocolate, but to avoid having to temper, I just warm the tempered
chocolate very slowly, using short bursts of microwaves and LOTS of
stirring in between. I don't have or use a chocolate thermometer, but
I'd estimate that I don't warm the real chocolate I use to dip to much
over 90F. By not warming chocolate too much, I can retain it's temper
AND liquefy it enough to dip.

John Kuthe...

John Kuthe wrote:
> Tempering real chocolate is a PITA. I dip my cherries in real dark
> chocolate, but to avoid having to temper, I just warm the tempered
> chocolate very slowly, using short bursts of microwaves and LOTS of
> stirring in between. I don't have or use a chocolate thermometer, but
> I'd estimate that I don't warm the real chocolate I use to dip to much
> over 90F. By not warming chocolate too much, I can retain it's temper
> AND liquefy it enough to dip.
>
> John Kuthe...

If it's going over 90-91F, it's most likely out of temper. If you warm very
slowly to about 89F, you should be safe.

I noticed, or thought I noticed, that in one of your pictures the chocolate
bases had bloomed. Too hot, probably. The dipped part looked fine, though.


Another technique to consider: for a thin but effective base coat that
doesn't leave a "foot," use your fingers to dip the center in
melted/tempered chocolate, then roll between your palms. Continue untill all
are done. Every four or five centers you'll be able to just roll them
without dipping to use up some of the chocolate on your palms. The coverage
doesn't have to be perfect, and don't worry about what it looks like. They
should harden almost immediately. When hardened, use a dipping tool for a
second (and final) coat. I've found that this prevents bleed-through on the
bottoms and elsewhere, and it works well if you are using a very soft
ganache for the center because you can chill the centers a little before the
initial coat, while doing so before the final coat will result in
streakiness.

On Jan 1, 12:03*pm, "Janet" > wrote:
> John Kuthe wrote:
> > Tempering real chocolate is a PITA. I dip my cherries in real dark
> > chocolate, but to avoid having to temper, I just warm the tempered
> > chocolate very slowly, using short bursts of microwaves and LOTS of
> > stirring in between. I don't have or use a chocolate thermometer, but
> > I'd estimate that I don't warm the real chocolate I use to dip to much
> > over 90F. By not warming chocolate too much, I can retain it's temper
> > AND liquefy it enough to dip.
>
> > John Kuthe...
>
> If it's going over 90-91F, it's most likely out of temper. If you warm very
> slowly to about 89F, you should be safe.

Yeah that's why I chop the chocolate and then melt it very slowly in
my microwave, and stir a LOT in between nuking it. Plus I have a
little glass bowl I use, and I cup the bowl in my hand while I stir,
so I get some good feedback on how warm the chocolate is. (Plus the
heat from my hand helps too!)


> I noticed, or thought I noticed, that in one of your pictures the chocolate
> bases had bloomed. Too hot, probably. The dipped part looked fine, though..
>

Yeah they vary like that, but as long as they set, I'm not worried
about any "bloom". I've gotten the chocolate way to warm and had to
open the house up (cold outside!) to get them to set, and still they
were kinda soft.

It's an imprecise science! :-)


John Kuthe...