On Tuesday, December 4, 2018 at 9:19:55 AM UTC-5, John Kuthe wrote:
> 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...

How much petroleum was used to get those cherries from Chile
to St. Louis?

Cindy Hamilton