Try this Chocolate Cordials recipe, or contribute your own.
Suggest a better descriptionMelt 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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Serving Size: 1 Batch (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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