A new job is a game of catch up for anyone. That goes double for me as I try to teach myself the candy basics. It’s a lot of trial and error, but when you finally create exactly what you’ve been imagining, it’s amazing.
Today I’m creating a traditional candy, the Cherry Cordial. One way to make Cherry Cordials is by covering a cherry in a sugar coating (fondant) and then dipping it into chocolate. After a period of a few days to a couple weeks, the sugar coating absorbs the moisture from the cherry and turns into a sweet syrup. Here’s a fondant recipe I’ve been working on:
|Pre-made Fondant (Optional)||50g||100g||7%||Vanilla Paste (Optional)||1/4 tsp||1/2 tsp|
To Make the Fondant
- Combine first three in heavy bottomed pan. Bring to boil, stirring constantly.
- Stop stirring. Cook to 113°C/235°F
- Pour hot mixture onto marble slab that has been lightly splashed with cold water
- Sprinkle cold water on top of syrup
- If using the pre-made fondant or vanilla paste, add it now.
- Using scraper, agitate until crystallizes completely and becomes opaque. 8 min. with seed (pre-made fondant), 15 without.
- Store in airtight container overnight to ripen.
My first batch was heated too high and came out much too hard. My second batch was perfect, smooth and soft.
Now I have to use it. You could dip up to 60 cherries with the 500g fondant batch, and 120 for the 1000g batch.
To Make the Cherry Cordials
- Heat fondant to 70°c/160°F
- Thin with brandy if necessary
- Dip cherries, laying onto parchment dusted with confectioner’s sugar
- Glue cherries onto pre-made chocolate discs (little piped ½ in. circles, set)
- Dip into tempered chocolate or Milk Chocolate Flavored Candy Wafers, let set, and enjoy!