Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (26 page)

4.
Remove saucepan from heat and stir in the vanilla extract. Let caramel cool for a few minutes.

5.
Dip apples one at a time into the caramel. Roll in toppings as desired. Place on baking sheets to firm up before serving.

Yield:

12 caramel apples

Storage:

Refrigerate for up to 2 days.

Variation:

Caramel Apples Dipped in Chocolate and Toppings

Let caramel apples sit for 1 minute before dipping them in melted chocolate and then rolling them in sprinkles, nuts, or crushed candies.

General Description:

Chocolate-covered cherries are distinct from other chocolate-dipped fruit because they are made by dipping maraschino cherries in fondant and then in chocolate.
They must rest for a week so that the fondant can reliquefy, combining with the cherry to form a sweet, sugary center. The chocolate covering remains solid, allowing for the experience of biting through the hard outer shell to a rich, liquid filling. Cherries that are only dipped in chocolate, without the fondant covering, are called
chocolate-dipped cherries
.

History:

The first chocolate-covered cherries are attributed to Cella’s Confections, which began making them in 1929. Cella’s Confections is located on Canal Street in New York City, which became famous in the 19th century for being home to many candy factories.
Today, the company is the only one that remains, and their chocolate-covered cherries are still popular.

Serving Suggestions:

If you are able to get maraschino cherries with the stems, they will make for a stunning presentation. You can also soak cherries in kirsch or other liqueur before dipping.

Candy-Making Notes:

When dipping the cherries in the chocolate, make sure each one is completely covered in chocolate so that the fondant will not leak when it liquefies.

Recipe:

1.
Drain cherries, reserving the syrup in a covered container. Refrigerate syrup until ready to use.

2.
Place cherries on a rack set over a baking sheet to dry overnight.

3.
Make the fondant: In a stand mixer, beat the butter until smooth and creamy. Add confectioners’ sugar 1 cup at a time, and beat until it forms a smooth dough that is not sticky.

4.
Add corn syrup and 1½ tablespoons of the reserved cherry liquid, and mix until combined. Add kirsch and mix until combined.

5.
Pinch off a small piece of the fondant and form it into a ball. Flatten it into a disc and place a cherry in the center. Wrap the fondant around the cherry to fully encase it.

6.
Repeat with the remaining cherries. Place the cherries on a baking sheet and refrigerate overnight until the fondant is completely firm.

7.
When you’re ready to dip the cherries, melt and
temper the chocolate
. Line a baking sheet with parchment paper or wax paper.