How to Make Chocolate Covered Cherries

[@brandyf1985]

This is my mothers and mother in laws favorite candies so I figured I'd make them both some homemade for Christmas. This recipe looks wonderful because the middle is just the way they like it😊 Thank you!!

[@ArtIsInCakes]

Hope you enjoy

[@integralsun]

I had no idea how many steps were involved. Thanks for the education.

[@ArtIsInCakes]

My pleasure!

[@studiodevelopers2467]

8.50 a gentle tapping motion. ...BAM BAM BAM !

[@ArtIsInCakes]

LOL, right? I'm like...get OUT of this mold! Usually I turn the mold and they pop out before I'm ready.

[@georgestanko2523]

That was pretty amazing! Looks like a lot of work. I always wondered how they got that sweet liquid in there. Thanks for sharing your knowledge, good luck to you.

[@ArtIsInCakes]

Thanks for watching!

[@lisaann2744]

They’re beautiful!!

[@ArtIsInCakes]

They are! and delicious!

[@studiodevelopers2467]

Bravo ! Awesome !

[@ArtIsInCakes]

Many thanks!

[@miztrusa]

Very interesting about the wait time.... Always wondered how that good juice gets in there. TY

[@ArtIsInCakes]

Me too! And the longer they sit...up to several weeks...the more the enzyme works to break down the sugar into a liquified form.

[@loucostello8358]

How do these come out? I really like the ones with the clear liquid, like Cellas. Is that what these turn into? If not, how could I modify this recipe?

[@ArtIsInCakes]

Depends on how quickly you eat them. The enzyme is slowly breaking the solid sugar down to a liquid. If you eat them right away...thick middles. If you wait several weeks...liquid centers. Cellas has the benefit of manufacturing facilities to help them out. :)

[@lovebugbaby8455]

Is the fondant/invertase going to turn into a clear liquid center like the ones in Cella's cherries? Or will it be thick and milky? I have been searching high and low for the recipe to the Cella's style cherry cordials!

[@ArtIsInCakes]

It's more like a creamy center. The longer you can leave the enzyme to work it's magic, the more clear the liquid becomes. It takes quite a long time though. :)

[@In4It789cat]

Gosh it seems so very time consuming and extra messy to use molds... I was thinking of buying some for my cordials but I think I’ll stick with the wrap and dip method. Thanks for sharing. :). PS - those are the biggest cordials I’ve ever seen!! Mmmm

[@ArtIsInCakes]

I like the molds for that pretty shiny effect...but I'm with you. It only takes me seconds to wrap the cherry in fondant and then mass dip them into chocolate and place them down on wax paper for a perfect little "foot".

[@tinaterlaje483]

Very informative...thank you!

[@ArtIsInCakes]

Thanks for watching!

[@sharonrogers6034]

Love this. Thanks

[@ArtIsInCakes]

I love chocolate covered cherries, but had to give it up after learning of an allergy to corn and corn syrup. I love that I can make my own now!

[@studiodevelopers2467]

@@ArtIsInCakes I love chocolate Covered cherries too. Wow i want to make them.

[@starlight1799]

Thank you so much I've been searching all over to find out about how to use cordials. And how do you use the fondant inside of the chocolate.

[@ArtIsInCakes]

You’re welcome 😊

[@lynnharding9928]

Can this be adopted for other flavors or do you have another video for other flavors? Also do you have to let the candy sit for a couple days before you eat them? Thanks

[@ArtIsInCakes]

Ooooh! So the dry fondant candy centers can be flavored with any flavor oil. My favorites are an orange cream center using lorann oils: artisincakes.com/products/lorann-super-strength-concentrated-flavor-oils-1-dram We carry over 50 different flavors and I consider them all favorites. Also, if you prefer not to have a candy shell, you can make the candy centers using the dry fondant and then roll them in sugars or chopped nuts. So tasty!

[@susanhallett6522]

Where can you purchase invertase

[@ArtIsInCakes]

Right here: artisincakes.com/products/chocolate-mold-3d-chocolate-house

[@pallavirakhade6363]

Hello ma'am...Can u please tell me how to use invertase with sugar paste or gum paste...Can we use it with sugar paste...??

[@ArtIsInCakes]

You can't use invertase with sugar paste or gumpaste. Dry fondant is VERY different from icing fondant or cake fondant. Dry fondant is intended for candy centers. artisincakes.com/products/dry-fondant-mix-for-candy-making This link will explain more in depth!

[@mariamarino8761]

Do these become cherry with liquid only after about 2 weeks?

[@ArtIsInCakes]

No...I'd consider it more of a soft cream center with just a little bit of liquid near the cherry. The longer you keep them at room temperature, the longer the enzyme has a chance to break the sugar down to liquid though. It can take several weeks to go fully liquid.

[@pallavirakhade6363]

Ma'am can we use readymade sugar paste

[@ArtIsInCakes]

Hi Pallavi! The dried fondant is a bit different from what we are used to calling fondant in the cake world. Fondant for candy making is a softer substance, used for creating only candy centers and not intended for covering cakes or creating sugar paste details. Yet...it is called fondant, which makes it confusing in the industry. Here is a quick link to the "candy fondant" for your review. artisincakes.com/products/dry-fondant-mix-for-candy-making

[@randomcrapwithbaker8686]

Are these similar to cella’s cherrys

[@ArtIsInCakes]

Hmmm... I feel that the interior of this method is not quite as liquid as Cella's, even after waiting some time for the enzyme action. The center remains more like a cadberry cream egg, soft creamy center, just slightly liquid nearest the cherry.

[@cherylmarkwardt1042]

No special additives, invertase?

[@ArtIsInCakes]

Invertase is a natural enzyme. Here's an informational link: artisincakes.com/products/invertase-fermvertase-4-oz-for-candy-and-chocolate-making

[@cherylmarkwardt1042]

It's just that the average baker doesn't have a bottle hanging out.

[@Andy-in8ej]

Trying to get all that set chocolate out of that rack,,,,,no way,there's easier ways chick.

[@ArtIsInCakes]

LOLOLOL! I agree with you one hundred percent. The things we do for cinema magic and to get everything near a camera. Fortunately, I've got a reeeallllly nice dishwasher. Do you tap the excess out over your tempering pot? How do you do it.

[@Andy-in8ej]

@@ArtIsInCakes Thanks for your reply, I turn it out onto a piece of baking paper, just peels off when it's dry.

[@sharonhamilton8201]

IL let ya know. I do prefer milk chocolate

[@ArtIsInCakes]

I like milk chocolate too...but I seem to gravitate toward the darker stuff.

[@tabindahijab7477]

U should use plastic bag

[@ArtIsInCakes]

I found in my classroom setting that the temperature is too cool. The chocolate in plastic bag hardened before I could use it in the mold. :) Since this video, we've ordered microwavable bags! And you are so correct. The bag is soooo much easier. artisincakes.com/products/piping-bags-microwavable-by-chocomaker