It's fondant tinted with maraschino cherry juice. It's supposed to liquify as the chocolate hardens, but I goofed it up so it's more of an icing consistency. (It still tastes great though!)
The recipe that I used said to bring the fondant to 150. I had a lot of trouble with this step though. First I couldn't get the temp to rise beyond 130, and then when I finally cranked the heat a bit, it jumped way up to 175 in a matter of seconds. It still came out ok in the end but it didn't fully liquify inside of the chocolate shell.
OMG!! I have been experimenting in making a chocolate covered cherry cheesecake and have been trying to find that first layer! Would you mind sharing the recipe?
The fondant layer is 3 cups sugar, 1 cup plus 1 tablespoon water, and 1/4 cup light corn syrup. You should be able to find the basic preparation instructions online (I got the recipe from The Ultimate Candy Book.) During the second heating I added 3 tablespoons of maraschino cherry juice which gives it the pink coloring.
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They look De-Licious!
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Do you have a higher resolution/bigger version of the first picture?
It'd make an awesome wallpaper.
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