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Melt summer coating over hot (NOT boiling) water. Using a small paint brush coat the insides of the molds, holding up to light to check for thin spots. Chill until set. Mix cherry juice or a small amount of pineapple syrup with divert sugar to make a thick paste, about the consistency of the melted chocolate. Put fondant mix into chocolate shells, add a cherry or piece of pineapple. Cover with summer coating, tap sides of mold to release air bubbles, and freeze for 2 to 3 minutes. When set unmold and put each cherry into a paper candy cup. Store at room temperature for 2 days. For an unusual treat, soak cherries for two weeks in liquor before putting into shells. No nutritional information available. Formatted to MM by Trish McKenna, 4/13/96. Posted to MM-Recipes Digest V3 #342 From: Tonya
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