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Cherry Centers

Yield

20 - 30 centers

Ingredients

1/5 of Water Fondant recipe
2 tablespoons maraschino cherry juice
1/4 teaspoon almond extract
dipping chocolate

Directions

Heat fondant, cherry juice and extract in the top of a double boiler setup (either a double boiler or a bowl over a saucepan with hot water, making sure the bowl does not touch the water), over medium heat until mixture reaches 110°F on a candy thermometer. Pour into a small measuring cup or parchment bag and fill prepared cornstarch molds. Sift cornstarch on top. Let set several hours or overnight. Remove centers from cornstarch and dust excess cornstarch off. Dip in melted chocolate.

Variation

Mocha Centers: Prepare as above using 1 tablespoon instant coffee and 1 tablespoon boiling water in place of maraschino cherry juice and almond flavoring.

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