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February 2014 Recipe

Elegant Caramel Cherries

200 g   Large maraschino cherries, with stems
992 g   Peter's® caramel loaf
822 g   Peter's® liquid caramel
    Peter's® Malan milk chocolate or Peter's® Galeton bittersweet chocolate

Drain cherries and spread to dry on paper or cloth towels. Place in freezer overnight. Melt Peter's® caramel loaf and blend in Peter's® liquid caramel. Heat caramel to approximately 140° F for dipping. Prepare two parchment lined trays using non-stick parchment. Work with only 25-50 frozen cherries at a time, leaving remaining cherries in freezer. Dip frozen cherries into hot caramel and wipe off excess caramel from bottom; place on tray. Place in cooler for 5 minutes to set; apply Peter's® Malan milk chocolate or Peter's® Galeton bittersweet chocolate bottom by dipping only flat bottom portion in tempered chocolate. If caramel-dipped cherries stick to parchment, remove using a flat scraper. When bottoms are set, fully dip entire cherry in Peter's® Malan milk chocolate or Peter's® Galeton bittersweet chocolate, making sure chocolate coats entire cherry and some of stem to avoid leaking caramel.

Yield: 200 cherries

 

 

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