Every year at Christmas time I can't wait for the Cordial Cherries to appear on the store shelves. LOVE THEM
I think they taste so good because they are only available a few short months out of the year. I have tried to make them before but I could never get the centers to liquefy. Even after a couple of weeks thay sill were solid inside. Delicious but solid. I didn't give up and I finally learned the secret---invertase!
But before we go there, what do you think of the cute little birdcage I packaged the chocolates in?
OK back to the candy.....I found a great recipe here. It listed invertase as an ingredient. Wow, never heard of that before. I googled it and found out it was what made the centers turn to liquid, was available on line and best of all was cheap.
So a few clicks and two days later I had the invertase enzyme in my hot little hands and was ready to go.
The recipe was easy, and a lot of fun to make. I have checked the candy every day and by the second day I had significant liquid. Did I mention how I tested them. You better believe I ate them! I mean, I had to, right? So now I can have these yummy treat all year long. Yippee!