"Eyeball" Cherry Cordials
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
36
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cup
White Chocolate570 g
Granulated Sugar1 cup
Whole Milk1 pinch
Cream Of Tartar230 g
Brandy (such as vsop)Directions:
1
Pretreat the silicone molds to create eyeball design: Melt 1/2 cup of the white chocolate over a double boiler
2
When the chocolate is completely melted, divide into three small containers
3
Mix each container with one of the oil-based colors so you have one black, one blue and one green
4
With a paintbrush, first paint the pupil with black into the center of a clean silicone mold
5
Next, paint the iris using either the blue or green chocolate
6
Place in the freezer until ready to use
7
To complete the cherry cordials, put the Fondant into a medium saucepan and bring to a thick syrup consistency
8
Strain and dry the Marinated Cherries
9
With a toothpick, dip the cherries into the fondant and place on a cooling rack to dry completely
10
Remove the silicone mold pretreated with the colored chocolate from the freezer and reserve
11
Meanwhile, melt the remaining white chocolate over a double boiler
12
When the chocolate is completely melted, dip the cherries into the chocolate one at a time
13
Place the cherries in the pretreated silicone mold
14
Place in the freezer to set up for 5 minutes
15
Remove the silicone mold from the freezer and turn out onto desired platter
16
Feel free to garnish with a variety of fingers, ears and brains to make for the perfect Halloween treat! In a medium saucepan, add the sugar and milk
17
Make sure all of the sugar is wet before beginning to cook the sugar
18
Start to cook the sugar and milk mixture over high heat
19
When the sugar is melted and it begins to look like syrup, add the butter to the mixture
20
Stir until the syrup is completely formed and the sugar has completely dissolved
21
Bring the mixture to a full rolling boil add the cream of tartar; keep stirring constantly
22
Keep cooking until the mixture thickens and holds a line drawn with a wooden spoon down the bottom of the saucepan
23
Turn the sugar mixture out onto a marble slab or stainless steel table
24
With a putty knife and large spatula, quickly spread and gather the mixture until it reaches a light white shade and holds its shape for about 3 seconds
25
Store in an airtight container until ready to use
26
In a small container, combine the cherries and brandy
27
Allow the cherries to marinate in the fridge for 1 to 3 days