I’m SO happy to have found where all of my sugar experts from Chowhound landed. I posted this over there but obviously didn’t get much of a response. So, HOs, please help (btw, I love calling people 'hos!)!
I’m planning some candy making for the holidays and I was wondering if any of you have ever made chocolate covered cherries - the type with a fondant and gooey cherry center, specifically. I loved this type of chocolate covered cherry as a kid, but as I’ve gotten older I find they are far too sweet for me to enjoy. However, I had a thought - could they be made with fresh sour cherries? All of the recipes I have seen call for maraschino or other candied/preserved cherries, which makes sense since you want the candy to be somewhat shelf stable. However, I would imagine that the fondant coating would preserve fresh cherries reasonably well, right? Have any of you candy makers ever tried this before?I was also thinking that soaking them in booze for a few weeks before making the candies would do a good job of preserving them (and possibly make them taste even more awesome!), but again, not sure, and I don’t want to risk anyone biting
into a moldy cherry! Please advise if you’ve ever tried this - thanks HOs!