And the milk chocolate/caramel/pecan/almond bark came out GREAT!!
Despite that I had to wing it at tempering the real milk chocolate! It
hardened up enough. Not perfect, but had a definite "knock" when I
wrapped gently on it this AM with the handle of a metal spoon! :-)

I was perusing tempering machines last afternoon on the Internet.
Think I may wanna get a Revolation 2 Tempering Machine by ChocoVision.
Only has a 1/5 lb capacity, but it tempers in approx 30 mins, so I
think I could work with that. (Ya hear that Bryan? If I have the $$
resources, I may go 100% real chocolate in 2012!)

Now, for the Boxing!! :-)

http://oi54.tinypic.com/j76v75.jpg

Oh, and my nephew Paul came over the other afternoon and we sampled
the Chocolate Covered Cherries! They were not finished, but they
WORK!!! Bryan, you are gonna love these!

Merry Christmas!

John Kuthe...

On Dec 22, 1:04*pm, John Kuthe > wrote:
> And the milk chocolate/caramel/pecan/almond bark came out GREAT!!
> Despite that I had to wing it at tempering the real milk chocolate! It
> hardened up enough. Not perfect, but had a definite "knock" when I
> wrapped gently on it this AM with the handle of a metal spoon! :-)
>
> I was perusing tempering machines last afternoon on the Internet.
> Think I may wanna get a Revolation 2 Tempering Machine by ChocoVision.
> Only has a 1/5 lb capacity, but it tempers in approx 30 mins, so I
....

That's 1.5 lb capacity!!

Bloody keyboard!

John Kuthe...

On 12/22/2011 1:04 PM, John Kuthe wrote:

> Now, for the Boxing!! :-)
>
> http://oi54.tinypic.com/j76v75.jpg
>
> Oh, and my nephew Paul came over the other afternoon and we sampled
> the Chocolate Covered Cherries! They were not finished, but they
> WORK!!! Bryan, you are gonna love these!
>
> Merry Christmas!
>
> John Kuthe...

Your candy looks awesome. Now, what was your address...

Becca

Very nice!

Cheri

"John Kuthe" > wrote in message
...
> And the milk chocolate/caramel/pecan/almond bark came out GREAT!!
> Despite that I had to wing it at tempering the real milk chocolate! It
> hardened up enough. Not perfect, but had a definite "knock" when I
> wrapped gently on it this AM with the handle of a metal spoon! :-)
>
> I was perusing tempering machines last afternoon on the Internet.
> Think I may wanna get a Revolation 2 Tempering Machine by ChocoVision.
> Only has a 1/5 lb capacity, but it tempers in approx 30 mins, so I
> think I could work with that. (Ya hear that Bryan? If I have the $$
> resources, I may go 100% real chocolate in 2012!)
>
> Now, for the Boxing!! :-)
>
> http://oi54.tinypic.com/j76v75.jpg
>
> Oh, and my nephew Paul came over the other afternoon and we sampled
> the Chocolate Covered Cherries! They were not finished, but they
> WORK!!! Bryan, you are gonna love these!
>
> Merry Christmas!
>
> John Kuthe...

On Dec 22, 2:44*pm, "Cheri" > wrote:
> Very nice!
>
> Cheri
....

That pic is from last year's Christmas Candy boxing, but I make the
same things (mostly) every year.

John Kuthe...

"John Kuthe" > wrote in message
...
On Dec 22, 2:44 pm, "Cheri" > wrote:
> Very nice!
>
> Cheri
....

That pic is from last year's Christmas Candy boxing, but I make the
same things (mostly) every year.

John Kuthe...

========

I have to tell you that I am totally impressed. Nobody in our family makes
candy anymore, my mom used to make tons of it like you do. They really were
the most special gifts that people received, and never really forgotten.
Good candy making is lots of work and I'm sure your family and friends
appreciate it and look forward to it each year.

Cheri

On Dec 22, 3:01*pm, "Cheri" > wrote:
> "John Kuthe" > wrote in message
>
> ...
> On Dec 22, 2:44 pm, "Cheri" > wrote:> Very nice!
>
> > Cheri
>
> ...
>
> That pic is from last year's Christmas Candy boxing, but I make the
> same things (mostly) every year.
>
> John Kuthe...
>
> ========
>
> I have to tell you that I am totally impressed. Nobody in our family makes
> candy anymore, my mom used to make tons of it like you do. They really were
> the most special gifts that people received, and never really forgotten.
> Good candy making is lots of work and I'm sure your family and friends
> appreciate it and look forward to it each year.
>
> Cheri

Thank you. I've been doing this for 25 years now. I try yo make it
good, but I get a lot of crap here because I've always used what some
call fake chocolate, i.e. compound coating. Except on my Chocolate
Covered Cherries, which I consider my crowning glory of candies. They
are my own invented recipe:

http://oi55.tinypic.com/244pkch.jpg

I use real Bing cherries soaked overnight in Majic Juice, then I wrap
each cherry in powdered sugar fondant with invert sugar and invertase
to make it liquefy (several days later), then dip in real dark
chocolate (as in the pic.) THAT is a lot of work! 6 hours for 200
cherries this year.

John Kuthe...

"John Kuthe" > wrote in message
...
On Dec 22, 3:01 pm, "Cheri" > wrote:
> "John Kuthe" > wrote in message
>
> ...
> On Dec 22, 2:44 pm, "Cheri" > wrote:> Very nice!
>
> > Cheri
>
> ...
>
> That pic is from last year's Christmas Candy boxing, but I make the
> same things (mostly) every year.
>
> John Kuthe...
>
> ========
>
> I have to tell you that I am totally impressed. Nobody in our family makes
> candy anymore, my mom used to make tons of it like you do. They really
> were
> the most special gifts that people received, and never really forgotten.
> Good candy making is lots of work and I'm sure your family and friends
> appreciate it and look forward to it each year.
>
> Cheri

Thank you. I've been doing this for 25 years now. I try yo make it
good, but I get a lot of crap here because I've always used what some
call fake chocolate, i.e. compound coating. Except on my Chocolate
Covered Cherries, which I consider my crowning glory of candies. They
are my own invented recipe:

http://oi55.tinypic.com/244pkch.jpg

I use real Bing cherries soaked overnight in Majic Juice, then I wrap
each cherry in powdered sugar fondant with invert sugar and invertase
to make it liquefy (several days later), then dip in real dark
chocolate (as in the pic.) THAT is a lot of work! 6 hours for 200
cherries this year.

John Kuthe...

=======

They look really wonderful. I remember last year when you posted a pic of
them and I thought...now, that's a lot of work.

Cheri

i been trying to geti out of him for quite some time but i guess because i
am less than a hundred miles from where he lives he refuses to say, Lee
"Ema Nymton" > wrote in message
...
> On 12/22/2011 1:04 PM, John Kuthe wrote:
>
>> Now, for the Boxing!! :-)
>>
>> http://oi54.tinypic.com/j76v75.jpg
>>
>> Oh, and my nephew Paul came over the other afternoon and we sampled
>> the Chocolate Covered Cherries! They were not finished, but they
>> WORK!!! Bryan, you are gonna love these!
>>
>> Merry Christmas!
>>
>> John Kuthe...
>
> Your candy looks awesome. Now, what was your address...
>
> Becca

bet it would take less than six hours to eat them with some really good
coffee, Lee
"Cheri" > wrote in message
...
> "John Kuthe" > wrote in message
> ...
> On Dec 22, 3:01 pm, "Cheri" > wrote:
>> "John Kuthe" > wrote in message
>>
>> ...
>> On Dec 22, 2:44 pm, "Cheri" > wrote:> Very nice!
>>
>> > Cheri
>>
>> ...
>>
>> That pic is from last year's Christmas Candy boxing, but I make the
>> same things (mostly) every year.
>>
>> John Kuthe...
>>
>> ========
>>
>> I have to tell you that I am totally impressed. Nobody in our family
>> makes
>> candy anymore, my mom used to make tons of it like you do. They really
>> were
>> the most special gifts that people received, and never really forgotten.
>> Good candy making is lots of work and I'm sure your family and friends
>> appreciate it and look forward to it each year.
>>
>> Cheri
>
> Thank you. I've been doing this for 25 years now. I try yo make it
> good, but I get a lot of crap here because I've always used what some
> call fake chocolate, i.e. compound coating. Except on my Chocolate
> Covered Cherries, which I consider my crowning glory of candies. They
> are my own invented recipe:
>
> http://oi55.tinypic.com/244pkch.jpg
>
> I use real Bing cherries soaked overnight in Majic Juice, then I wrap
> each cherry in powdered sugar fondant with invert sugar and invertase
> to make it liquefy (several days later), then dip in real dark
> chocolate (as in the pic.) THAT is a lot of work! 6 hours for 200
> cherries this year.
>
> John Kuthe...
>
> =======
>
> They look really wonderful. I remember last year when you posted a pic of
> them and I thought...now, that's a lot of work.
>
> Cheri
>
>