Ingredients
1 maraschino cherries or pineapple in, heavy syrup
1 summer coating
1 divert sugar
Directions
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.
Servings: 1 batch
Chocolate Cordials Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Recipes as an idea can be tracked back into history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these early records were just simple pictorial recipes for preparing food.
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We hope you enjoy this Chocolate Cordials recipe.
