Plus, there's some really cool chemistry at work here.
Yield: About 180 Candies
I'd recommend buying the fondant from a store unless you're an experienced candy maker.
- 180 brandied cherries
- You can substitute maraschino cherries
- 4.5 lbs. poured fondant at room temperature
- 1 tsp invertase
- Corn starch to coat your hands
- Dark chocolate for dipping (about four lbs), melted and tempered
- If you use confectionary coating then you don't need to temper it
- 180 Paper cups
DirectionsWarning: Once you start, you have to finish in one sitting. Invertase is an enzyme that drives a dehydration reaction to combine simple sugars into disaccharides. It's a slow reaction, but begins immediately.
- Drain the cherries. Excess fluid will make step #3 difficult.
- Add the invertase to the fondant. Knead it together like bread until fully distributed.
- Sprinkle some cornstarch on your hands to prevent the fondant from sticking. Take a small portion of fondant and wrap it around a cherry, forming a ball that fully coats the cherry. Set aside.
- Repeat step #3 until all the cherries are coated.
- Dip the coated cherries in the dark chocolate. Drop into a paper cup. Repeat until all the cherries are done.
- Let the candies sit at room temperature, undistrubed, for 3-5 days while the invertase works its magic. Try one each day until you find the inside is gooey.
- Store in the refrigerator. They last for ~3 weeks total, including the time that you're waiting for the invertase to work.