How Many Will Be Looking For a Box of Chocolate Covered Cherries ?
8 years ago
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how many plants can two guys jam in a box?
Comments (18)dave .... its the scotch.. lol.. heavy plastic on the garage floor.. to minimize water and dirt on such ... jon.. quoting me.. [i like that ...lol] .. yes.. plus whaas weather ...... i asked for shipment in dormancy ... so they will be held for a few weeks .. the weather here is like whaas says ... and based on Sam's post.. looks like we dodged a bullet ... if there is a next time.. we might have to go earlier .... my wife isnt all that observant in regard to the garden.. but she isnt blind.. lol.. i couldnt hide all this.. lol ... its 3 birthdays and 3 xmas' rolled into one ... and then some ..... throw in some fathers days ... etc .... [we arent Jewish .... but i am counting 7 Hanukkah's also ... lol .. well the attendant gift giving period ...] ken...See MoreLOOKING for: chocolate covered cherries
Comments (8)Here's Marilyn's recipe. I made these and they are really good. The only caution I have is to not use too much fondant when you wrap it around the cherry. Chocolate Covered Cherries 8 tablespoons butter (melted) 6 tablespoons corn syrup 3 jars Maraschino cherries (with stems) 1 can Eagle Brand Condensed milk 1 teaspoon vanilla 3 pounds powdered sugar 2 tablespoons shortening 12-oz. pkg. semi-sweet or milk chocolate chips Blend together butter, syrup, milk and vanilla and add sugar. Knead and form into balls. Put cherries inside of balls (flatten each ball, set cherry in center and fold dough around cherry) and set in freezer for 1 hour. Melt shortening in the top of a double boiler. Add chocolate chips and stir until melted. Dip cold cherries in chocolate and drop on waxed paper. Makes about 125 cherries. Cherries become juicy as they set. Marilyn...See MoreChocolate Covered Cherries
Comments (18)I still haven't dipped my cherries yet...decided to make Coconut Bon Bons and dip them at the same time. I've made the Coconut Bon Bon recipe a number of times and yet...it's hand written by a friend and it reads: 1 Eagle Brand milk. I had the sweetened condensed out, put it back and used evaporated milk instead. As I'm pouring it into the mix, I thought "Eagle Brand doesn't make evaporated milk." Ugh! I stopped pouring, yet used enough that the mixture is thinner (much thinner), added more (much more) powdered sugar to stiffen it up, slipped it into the frig for a couple of hours. Finally got them rolled into balls, could only roll two, rinse and dry my hands, roll two more. What a time waster! So, I was hoping Ann would let us know what tips she might share with the dipping process...How do you make them look so "package" beautiful? Deborah...See Morechocolate covered cherries
Comments (9)Never heard of confectioner coating,what is that, Bulldinkie - it's a bad "chocolate". The best chocolate is made from good beans that are ground fine. You take the beans, ferment them, dry them, break off the shells and blow them away, then grind up the nibs really fine until they turn into a paste, add sugar, and then you conch the paste. That basically means stirring it over and over and over. The chocolatiers who are serious will do it for days. That gets rid of any unpleasant flavors and also makes the chocolate super smooth. But the cocoa butter is valuable for things like make up, so commercial producers take that out and replace it with cruddy fats like palm kernel oil. They also add things like soy lecithin to keep it all in suspension and smooth. That low-grade stuff is confectioner's coating. Most Americans don't really care and they'll eat that, so producers turn it out. That's why the brown stuff on your Snickers bar is so bad - it's chocolate flavored wax and fat but it stays shiny if you don't temper your chocolate, which most people don't. Just get good chocolate and use that. And don't put paraffin in it! Just let the chocolate set on a cake rack or something and it will be fine....See More- 8 years ago
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