On Tuesday, December 4, 2018 at 1:57:16 AM UTC-6, Julie Bove wrote:
> "John Kuthe" > wrote in message
> ...
> > And what kinds to you make?
> >
> > So far, I've made English Toffee, Chocolate Truffles and Coconuts, with a
> > smattering left to cover! Planning on Caramel Pecan Things, Raspberry
> > Caramels, Mints, a second batch of Truffles and of course Chocolate
> > Covered Cherries!
> >
> > And I have to make two batches of Fondant for the Mints!! Easy peasy! Just
> > a lot of work working the sugar syrup into a Fondant! :-)
> >
> > John Kuthe, KutheChocolates.com...
>
> I make it sometimes. I used to do filled/painted chocolates but my molds got
> old and brittle so no more of those. Have also done chocolate covered
> cherries, fudge, caramels, toffee, haystacks, nut clusters, mints (fondant)
> and something called Mexican orange candy. I doubt it's really Mexican and I
> no longer have the recipe.
>
> With so many friends and family members with diabetes, I make very little
> candy any more. I may make one or two things this year. Not sure.

I'll BET for your chocolate covered cherries you used those Maraschino ABOMINATIONS!! That are ONLY called "cherries" because at one time THEY USED TO BE!!

I use REAL Bing Cherries, fresh from Chile usually! I pit them each, then soak them overnight in "Majic Juice" (yes wine proof liquor IS involved!), them wrap each cherry in a liquifying candy coating, then dip in REAL DARK CHOCOLATE!!

John Kuthe, KutheChocolates.com...