- 500 gr sugar
- 250 ml water
- 50 gr solid glucose
- 1 teaspoon beet coloring (300 ml beet juice, 1 tablespoon sugar)
- 150 gr ground walnuts
- 1 tablespoon cocoa
- pitted cherries
- 70 gr white chocolate + 2 tablespoons milk for decoration
Method of preparation:
We are preparing the fondant.
In a saucepan put the sugar, broken glucose and water. Cover the bowl with a lid and
boil over high heat until you get a thick syrup. How long?
If we have a thermometer it’s very simple: up to 116 degrees.
If we don’t have a thermometer, we periodically try the syrup after it has boiled for about 10 minutes, as follows: we drip a little syrup into a saucer with a little water, and the formed ball must be able to be shaped between the fingers.
When the syrup has boiled enough, put the pan down and empty the syrup into the bowl in which we will mix it.
Let the syrup cool to somewhere below 50 degrees, that is, when we put a finger in the syrup to feel it a little warm.
Mix the syrup with the mixer paddles. How? Until the syrup turns into a paste and the palettes don’t work.
We can make the candies then or keep the pasta until the next day in a bag in the fridge.
Divide dough into 2 parts.
Put half of the paste in a bowl and melt it in a bain-marie together with the beet dye.
If it seems to us that the fondant is too thick, add 1-2 teaspoons of water.
For the beet dye, I squeezed 300 ml of beet juice, which I boiled together with the sugar until it was reduced by half.
Store the dye in the refrigerator in a tightly closed jar.
If you want you can use artificial dyes.
We put the other half of the pasta in a bowl together with the ground walnut, which we lightly browned in the oven, vanilla and cocoa. Rub the composition well until it becomes homogeneous.
Divide the dough into equal pieces (mine had 16 grams without cherries).
On each piece we put a pitted cherry and shape it into a ball.
After we have modeled all the balls, it is time to heat the fondant with dye.
Using two forks, pass each ball through the fondant.
Remove the candies on a wire rack under which we put baking paper to drain the excess.
After the candies have dried, melt the white milk chocolate in a bain-marie or microwave and decorate the candies.