Cherry Confectionery

A cake recipe for all foodies:

1. rinse and dry cherries. Thinly coat a cake rack, on which the cherries will be placed to drain and dry, with oil.

2. for chocolate cherries, melt light and dark cooking chocolate separately in small saucepans in a water bath at low temperature, stirring throughout without adding a drop of water to the mixture. Drop in 25-30 cherries at a time, drain.

3. for sugar cherries, melt fondant mixture in water bath, dip 25-30 cherries, drain.

For glazed cherries, heap lump-free confectioners’ sugar in the center of a frying pan. Place on stovetop over high heat. Once sugar rim begins to melt, turn down heat and stir until a light caramel mixture forms. Drop in 25-30 cherries, drain.

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