There's A Reason We Havenât Made These In 4 YEARS...
VloĆŸit
- Äas pĆidĂĄn 30. 05. 2024
- đGet your cherries here while they last! bit.ly/3T41Y1b
---------------------------------------------------
Subscribe and hit the đ for new videos every Tuesday and Friday (unless posting these videos have made us too busy đ)
---------------------------------------------------
đ Letâs stay in touch!
đInstagram: herculescan...
đFacebook: / hercules-candy-co-1454...
đTikTok: www.tiktok.com/@herculescandy...
---------------------------------------------------
đ Timestamps
00:00 New hat!
0:35 intro to the cherries
4:49 tips and tricks with Steve
5:29 first step!
9:22 second step!
17:31 final step! the last covering
21:36 wrapping with Karen
24:58 Terry has some explaining to do!
---------------------------------------------------
Steve was definitely rusty with doing these cherries. But he got it done, if you have been waiting for the cherries i would get them ASAP because i do not think Steve will be doing these for a very long time again hahah!
---------------------------------------------------
đCheck out our Teespring merch!
teespring.com/stores/hercules...
---------------------------------------------------
đ About Hercules Candy
Hercules Candy has been on Steveâs side of the family since 1910(ish). When he took over in the 70âs, he anticipated after 10 years of hard work, he could move the business out of the basement and into a real storefront. Unfortunately, it took until 2018 for that to happen, but hey at least it happened! Steve and Terry own the shop, Craig (the social media manager) is their son, Cara (wrapper and shipper extraordinaire who is poised to take over the shop one day) is their daughter and Leah (who doesnât love being on camera and is very elusive) is their oldest daughter. Karen has been working for Hercules Candy since the twins (Craig and Cara) were about 6 months old and everybody else is a new recruit. Donât forget to subscribe and hit the đ for more videos!
---------------------------------------------------
đ° Affiliate links: Purchasing anything off of Amazon 24 hours after clicking any of these links helps support the channel at no cost to you!
our chocolate tempering thermometer:
amzn.to/2RI7ZAS
my camera:
amzn.to/2OkcEZd
my lens:
amzn.to/2AaulHo
my editing suite:
amzn.to/3gqYYIy
my microphone:
amzn.to/2NMVVwB
Maybe you could get the cherry molds. Make a cup then you can put the cherry in and then cover the bottom with chocolate. Just like the peanut butter cups.
We've tried that and the cherries wouldn't release properly. They kept breaking or the bottoms would pop off. It was a disaster đ«đ
@@HerculesCandy I think after a lifetime of candy making, you know what you are doing.
@@piesusan17 Sometimes....
@@HerculesCandy maybe if you covered the bottom with chocolate sooner so there wasn't such a change in temperature from the tops it wouldn't break?
@@tinaavendano1962 the problem is getting them out of the molds, they're fragile
My grandma used to buy me cherry cordials every holiday. It was our thing... have not had them since she passed away. Miss u gma!
donut maker here the powdered sugar on donuts also has a bit of cornstarch in it to keep the sugar from just soaking into the bread.
Steve, I watched you make these the last time in the old shop basement! That time you had a lot more sugar and . . . from time to time you actually added a bit of the cherry syrup to the cherries in sugar and then rolled them again with more dry sugar you added. When you finally dipped them they were so white you couldn't tell it was a cherry as you started enrobing!
That's the best way to get the most liquid in them and that's the best part!
I member
Use candy molds, fill them part way with chocolate. Add cocoa powder to the confectioner's sugar, then roll the cherries in that. Roll them in chocolate, then put them in the molds. Pour more chocolate over the tops of the molds and scrape the excess chocolate off of the surface of the candy mold container.
Oooooh, Terri you picked a cutie! Liking the mustache on Steve.
Nothing beats a chocolate covered cherry. It's a different texture than a cream. And believe it or not, it doesn't taste super sweet like creams do. Everyone that knows me knows I like only the cherries from a local chocolate store. They are small but they do a lot of what you do, except no hard candies. Their cherries are divine! I'm sure yours are also but I know there won't be any for sale on the website. And showing the process is cool. I may try making these with a couple of the neighbor kids this spring. We'll make them for the parents and the grandparents.
Yes the ones done on machines ARE done differently. They have chocolate filled molds, like your peanut butter cup molds but shaped differently, like your chocolate drops are shaped. They drop the sugar coated cherries into the chocolate mold, then cover the top (bottom) with chocolate to encase them. You CAN find some chocolatiers that still make them by hand like you do, but they're quite expensive since it's a laborious process, as you well know.
Confectionery sugar = powdered sugar, so yes itâs what is put on fried dough
I have made these at home with molds. You make a chocolate shell then put the cherry covered with powdered sugar in the center then top with chocolate.
Good job Steve, saw you make those 4 yrs. ago and again today....they are large.....my Daughter & I are going to make some....we think we can do it by watching how you did....but we will probably either use two forks to cover them with, or either a little spoon or something that came in a candy making kit I bought....that you can heat your choc in instead of in the microwave or double boiler......we make the peanut butter balls called Buckeyes here, I have made Reese Cups and I swear mine are better than the original Reese...:) no kidding ....then I made some peanut butter bars in a square pan....much easier that way than having to cover them with choc one by one.....and they were delicious too....and we make the Choc.covered Ritz crackers with peanut butter inside ..... cookies we call it and they are delicious..... but now hearing how bad the RITZ crackers really are and they are banned in several Countries ...and a bunch of cereals that I used to feed my kids and now all kids are eating it...when you see that list of Cereals that are not fit for kids to eat...you will not want your GK to be eating it either.........
So I looked into how it is commercially done and the secret is 'Invertase'.
It is mixed with the sugar/fondant powder along with some of the cherry juice to make a dough that is wrapped around the cherry and coated with chocolate in a mold or you can use cherries with a stem, wrap in dough, freeze and then dip in chocolate. Both need up to 2wks to make the liquid center. Based in the video I watched it is a much easier method to make these using the invertase.
I made these also for my husband he loved them. They are a labor of love â€ïž I followed the old video.
Okay, so, the reason why the liquid is drawn out from the cherries is not so much a chemical reaction. It's physics based; osmosis. The little bit of liquid already on the exterior of the cherries is mixing with the confectioner's sugar; but there are no explicit reactions happening. You are basically making a more concentrated simple syrup. This syrup holds less water than the cells of the cherry, leading to a greater relative pressure within the cherry than the liquid on its surface. The cell membrane will try to equalize pressure by evacuating liquid from within the cell. Up until a point, this will actually create a virtuous cycle since it creates more lower water density liquid on the exterior.
Maceration, the process that is happening here, is not affected by increasing light, heat (unless the thing you are macerating is frozen), or physical agitation. If it were a chemical process, at least one of these things would affect the rate at which maceration is occurring.
BTW, industrial cordials are made in a different manner. The exterior chocolate shell is first formed in a mold, minus the bottom. The cherry is placed inside and a sugar cream/paste is added. Finally finally the bottom is applied to seal the entire thing.
Except that those are cherries preserved in sugar syrup. No osmosis or maceration. It's just powdered sugar melting in sugar syrup. It's a physical reaction, not chemical, on that you are correct.
@@Ketutar You are still increasing the sugar concentration of the exterior liquid though; or lowering its relative water concentration depending on how you want to view it. Equilibrium will attempt to be reached.
Steve is a genuine and patient soul. I enjoy this channel.
A true gentleman.
I made these in February by watching the last video and now I consider it one of my favorite things to make. They are very time consuming but worth it. They were a hit! Thanks for sharing your top secret recipe. I am forever grateful! As I LOVE chocolate covered cherries and now can make my own. I had a few failed attempts and finally had to use small serving tongs to gently grab the cherry and dip the base in the chocolate. I then let them set for a minute and then completely dipped it in chocolate. This helped with the leakage. I tried using the hand technique and it was extremely difficult. And I let them sit for 4 - 5 days to get the perfect liquid. I made some for my co-workers and they were extremely impressed. Thanks again!
Awww Iâm gonna try to make these for my sons father. He absolutely adores chocolate and cherries.
Heâs a veteran and talks about eating candy like these when he was a small child. Heâll love it!
Thank you so much for allowing us to view the process. And Bless you.
I have a greater appreciation of homemade chocolates and length of time and steps involved. I adore chocolate covered cherries! Now, I know why they are so expensive- labor intensive! My mouth is watering!
Cordial chocolate covered cherries has a CZcams video. They use a hollow mold of chocolate like you do with a hollow Easter egg. Make hollow shell and when thick and dry add whole cherries an add a topping if chocolate and scrape off. I found by looking up Factory made chocolate covered cherries.
confectionary sugar is granulated that has been pulverized and then combined with corn starch
You could use a strainer to strain the juice from the cherries. Then fill small molds with chocolate and get read of excess chocolate. Powder sugar the cherries then drop in mold. Then cover bottoms with chocolate.
Just a suggestion and wondering if it would work.
We did them exactly that way in home ec class...back in the 80's
That could work too, maybe we'll try it in 4 years đ
czcams.com/video/8Vk2Cj0Us6g/video.html
That's how the factory does it.
Get *rid* of⊠Darn that autocorrect⊠đ€âșïž
We had these in Canada when I was a child. They had a very thick chocolate exterior with crushed peanuts mixed into the chocolate on the base.
cherry blossoms
@@radiomandelbrot5868 Yes! They came in a little box. The last time I had one, many years ago, it was a huge disappointment. Most store bought chocolate bars from my childhood are nothing more than brown wax these days.
@@dannsherstone1037 I know, I stopped eating mainstream sweets in the mid-2000s and when I came back to them a few years ago, they tasted horrible. The chocolate tastes burnt, salty and waxy, they've often been shrinkflated, and I really don't get why they still sell at all. Aero bars are completely ruined, amongst others.
@@radiomandelbrot5868 Very sad about the Aero bar. I used to love Big Turk - very sad. The reason the crap sells is children are addicted to sugar and scarf them down too fast to appreciate taste and texture.
@@dannsherstone1037 yeah and probably they don't know any better. Which is pretty sad imo. They don't know how much better it can be, so this is just reality to them. But I've noticed that when I was a kid, chocolate candy bars were definitely the most popular sweets, whereas now at my convenience store we sell more gummies than bars, if you compare by weight. So even if they don't know better, chocolate isn't seen as this ultimate candy anymore.
The cherries are dropped into chocolate liner then capped and then robed in factories.
The way I learned to do this was to roll the cherries then mount them on waxed skewers and let them air dry while rolling on a drum and set them aside. Then you can sit down with someone else and quickly robe them all by hand. One of the fun tricks is when the powdered cherries are tacky you can dust them with instant coffee or hot chocolate powder.
One year we did cherry divinity with black walnut dust then enrobed them. Were absurdly tasty.
You can do this by using half cherries and running them on a patterned sugared bark too. Save the cut bark for cookies or cake balls etc.
Wow! the moon ,start ,planets, universe gods! Lined up and gave there Blessing and you made the CHOCOLATE covered cherries! Fantastic!
hahaha glad you enjoyed the vidya
My suggestion is rinse the cherries off with water and allow to dry a bit. The sugar, like salt will draw out moisture from within the cherry later. Id even suggest try blast freezing them a tad after dusting with sugar to allow the extraction from the sugar to slow down and dust again before chocolate. Should allow chocolate to seal before a leak may happen.
Dont freeze the cherries, as this will have an effect on chocolate. You just want to delay the extraction of moisture from cherry.
This would be really good with moonshine cherries đ
Rum or bourbon.
Heck yea đ
When i was younger i watched Bob Ross and he was so peaceful i wanted to learn to draw and paint, which i did learn. And i get the same vibe energy watching your videos. Very relaxing and im thinking of making some candies :)
I work at a chocolate shop in Utah and we hand dip cherries almost every week and instead of double dipping them we just patch the hole. But we find that the trick is to have extra thick chocolate. If you're interested in more details I'm happy to collaborate. It definitely does not take us 4 hours a tray.
It's very interesting to see the different techniques between you and my place of work
Hope Steve sees your comment!
Now I need to see these made with Ole Smokey Moonshine Cherries! Yum.
This is my absolute favorite candy. I buy them once a year because they are expensive but still completely worth it.
Absolutely it is!
OMG I remember watching you do this the first time, I was so excited ! Chocolate covered cherries are so hard to find now, cause most of them are the creams now. I went on a mission, went to the bulk store, got me some cherries and some nice dark chocolate.. set all up and did the steps. Could never really get the hand for the taping with the fingers. I was really fun thought for the first time. I wouldnt let anyone touch them ! Finally i was ok.. ready and everyone got 2. I would only let them have them when i said. Chocolate is dangerous in house, they would of been all gone in 2 day haha. I tried doing them another time (some weird making the sugar into some kind of paste) i found tonnes of recipes that way. They did not turn out as good at all. Thank You for teaching us !! Ill have to try again, cause mmmm mmm mmm
When I was about 3 years old, someone had given Gram a box of chocolate covered cherries. I found them and ate one whole layer. My Gram scolded me but didn't whip me because she knew I was about to learn a lesson about gluttony. Sure enough. 30 minutes later I was upchucking Chocolate cherries. In another 30 minutes I had the bathroom trots. I never wanted another chocolate cherry until I was in my seventies. And I'm still not gung-ho about them. Lol
These cherries are my favorite I could eat an entire box. At Christmas. Also the remind me of another favorite Cherry Blossoms. with Nuts in the chocolate and a cherry center just like this.
Mmmm, Iâm not a candied cherry or chocolate covered cherry fan but something about those Cherry Blossoms are amazing!
Steve is passionate on what he does, and he definitely looks handsome when he has a moustache. I can see his younger self back in the 1980s from his pictures. He really looks young with a silver pepper hair too.
It looks as if Terry is sporting the "double sweatshirt" look. She's such a character!
Sheâs just so charming and sociable! Wish I couldâve been like that! âșïžđ€
most people don't realize there is a difference between "cordial cherries", which contain the white goo of deliciousness, and simple chocolate covered cherries like the ones shown in this video. đ€€ I love them all!!!!
My aunt gets me cordial cherries every year. They're good, but I LOVE the regular ones with syrup
I cover my maraschino cherries with a fondant-like stuff made of confectioner's sugar, butter and a bit of cherry juice, then cover in chocolate. Yes, it's labor intensive, so I make them for Christmas. These certainly look a lot simpler.
Jelly donuts here in Canada I've seen strawberry, raspberry, and lemon.
Mad chocolate skills right here!!! đ„°
I make chocolate covered cherries every holiday season for my family. I've never done them with just the sugar, I've always used a confectioners sugar based dough or fondant (not the stuff used on cakes) type thing that gets wrapped around the cherry before it's dipped in chocolate. The sugar dough melts after a day or so so the cherry is nice and gooey inside. I'll have to try this and see how they turn out, fantastic I'm sure. Though I do like the more uniform look of the ones I've always made. Perhaps a combination of the two methods would be good.
Why not use the enrober? Once itâs(cherries) are covered in the sugar, then dip the cherries on one end creating a bottom and places them in the enrober and put it thru a second time for a thicker coating and your done. Thatâs how Iâve done it and it works great. Before hand Iâve used mold and they work great but take a little longer than the enrober but work well also!
Cherry cordials are a gift. Thank you.
How interesting. I learned a cherry cordial that's made via creating a "fondant" (that's more similar to your creams that cake fondant) that's then rolled out and cut into circles, which are then used to wrap the maraschino cherries, sealing them inside, then chololate dipped. After being allowed to sit for a couple of days, the cherry juice will have melted the fondant into a liquid filling for the cordial.
You can do them that way, but you have to add invertase to change the solid fondant into a liquid and it often leaves some solid. Doing it this way lets the juice inside the cherry leak out and make a syrup with the sugar. It takes less time to turn liquid. The fondant method is certainly easier but if you really love the thin liquor inside you get better results this way. Occasionally the fondant ones turn out a little grainy and aren't usually as watery of a liquor, more of a molasses texture. You can also add a little invertase to make things like Peppermint patties a little less stiff.
@@RetroMonkey1999 Liquor? Is there alcohol in them? đłâșïžđ€ Thanks a lot for the peppermint patties tip, I LOVE them, but canât find them anywhere anymore, so maybe I should try making some! I made some before and they went completely hard and thatâs not as delicious as creamy ones. I also would like to try making sugar free ones, by blending a sugar free sweetener into «confectionerâs sweetener», so I could make patties that wonât affect my blood sugar. Thereâs a sweetener I use a lot now that is a mix of several sweeteners and it tastes nearly identical to sugar, the only negative is that you canât pig out totally on candy made with it as itâll give you a real bad tummy ache⊠âșïž Again, thanks for the tip, Iâm copying your comment for safe keeping in my «Notes»! đ€
@@lottatroublemaker6130 there's quite a few cordials that do use alcoholic liquor in them, amaretto works great with cherries for instance but in this case liquor just means liquid- same as when you eat raw oysters the liquid is called liquor.
I'm diabetic myself so I totally understand. There's a sweetener called Swerve that is the one I've had the best luck substituting in candy recipes and had relatively little GI upset. It even comes in confectioners sugar (powdered sugar) form. Although you can take any regular granular sugar and put it in a blender or food processor and turn it into powdered in a pinch. The only difference is store bought powdered sugar usually has some corn starch to prevent clumping, so homemade can tend to clump especially if it isn't stored airtight. Good luck with your candy making!!
I'm so here for Steve's mustache! đ„
Wonderful video! đThank you so much
Got us feeling nostalgic over here!
Would love to try these! It might help to put the powered sugar into a sifter so it gets rid of the clumps before adding the cherries in.
I made chocolate covered cherries for my family for Christmas this year after watching your other Cherry video! They were a huge hit! I added chopped peanuts to the chocolate in my last batch. Love your videos!
So fun to see these being made. Chocolate covered cherries are so good đ
Hi Y'all, have you tried drying/draining or even dehydrating the cherries a bit & making a paste to wrap the cherries from the sugar & some invertase ? My Gran used to make cc cherries like this when I was a kid. You couldn't eat them immediately as the invertase needed time to react/break down the sugar to a liquid. I think back even to commercially produced and every so often you get a fresh batch with the centers that you could very easily see a white goo with some clear inside. đ
I hit like because you gave the visual difference between blooming and molding. Thank you.
Steve, great job modeling!
what a sweet man...I would hope every candyman is as glorious as he is.
I tried making these after watching your videos (I am in the UK, so can't get hold of the real deal). Everyone goes crazy for them!
I started following because of these candiesâŠ.please keep making â€â€
I vaguely remember an older recipe book that had recipes for candy that had a way to do cordial cherries, and what they spoke about was creating a sugar paste, which was then moldable and better suited to dipping...
only steve can look younger with a mustache.
Nice hat, goes great with the mustache đ
Wow chocolate covered cherries, a blast from the past!
Years ago when my Mom and I made candies at the holidays we made choc. covered cherries. They were the first ones we made. We had the cherries with the stems, dried them, and then wrapped them in a soft nougat. Then we dipped them in choc. Once they hardened we put them in an air tight container and my Mom took them to my Grandparents and stored them in their attic. The reason was their attic wasn't heated but it also didn't freeze. Then 2 weeks later then we're ready and the cherries had perfectly liquified. They were a huge hit!
Were yours maraschino cherries, only with the stems? Must be practical with the stem for dipping in chocolate! đ€
@@lottatroublemaker6130 yes they were, once they were dipped didn't need to touch them again until the chocolate set.
I used to do this with molds. I would coat the cherry with sugar, half fill the mold with chocolate, push the coated cherry into the chocolate and then top the molds off with more chocolate.
Iâve made them since i watched your other video in your old shop not hard to do after seeing you do it but I melt the chocolate in a double boiler and drop them in and take them out with a fork and tapping the extra off super good Iâve even soaked the Cherryâs in cognac for 3 days every one loves them thank you for sharing
My grandma used to drain the cherries then made a cream cheese disc to wrapped the cherries in before chocolate covering them
I was just curious about how factories would make them. Just Googled a bit and found this: They cover the cherries with a sugary paste which contains an enzyme, called invertase. After the paste hardens they can cover the cherries in chocolate. Then they would store them for 2 weeks and during this time the enzyme triggers a checmical reaction like Steve mentioned.
Iâm sure Steve knows about Invertase, but itâs been my impression that they want their candy to be as natural as possible, which may be the reason why they donât add sustances like that⊠Just a guess, of course⊠đ€âșïžđ
@@lottatroublemaker6130 Pretty sure they use invertase for some of their products.. The creams, maybe? You'd have to go back and watch a LOT of older videos to know for sure.
Awww Steve I can see where they did your blood test , yowch they were rough ,what a bruise, take care my love , love you Steve. â€â€â€ Lee from NZ
Vincent likes a range between 55% to 65%. Other places will sell between 62% to 72% cocoa percentage of courverture chocolate.
My grandmothers recipe actually has butter in them. Butter, corn syrup, vanilla, powdered sugar. The chocolate was chocolate chips and beeswax or paraffin. I made them for Christmas a few years ago and the center takes a lot longer to liquify that way. I think that's how I found your channel, was looking up recipes ... they were a big hit but I did boozy ginger rum balls too and I thought I wld do boozy chocolate cherries too. I home canned run cherries and plan on using my grandmothers recipe on those. So my question is, how long do they need to set doing them with just powdered sugar? I might try both just to see.....
Four years ago I watched the first cherry video and I then started a chocolate business. I had to then close as I had to move and still miss not making the chocolate bars etc
Just ordered along with some bark! Cant wait to enjoy it with the family!
You know i keep hearing, "we don't do them very often because it takes so long. " But it only took you 28 minutes this time. đ
But to do how many of them? Maybe the effort/time does not pay off... i am glad he is making them though!
You're verrry funny đ
they are beautiful!
These look so good!!!
Wow. They look awesome.
My local chocolate shop makes Cherry cordials every year the sign up list starts in Oct. closes around Thanksgiving, I order five boxes of five costs me about 125 but man are they amazing she puts German Cherry liquor inside.
I remember the days when you made candy at the old house. Back before Max was shown the door. Simpler times back then.
I have use Steve's recipe, they were wonderful,thanks Steve.đđšđŠđ
That moustache is amazing. I noticed a candy company in Canada now has some CZcams videos too. You more than likely inspired them. Keep up the amazing work! Have you ever tried making circular hard candies?
I remember watching these being made in the basement and this and candy canes were like magical videos to watch. I always wonderred how they were made. How can you possible cover liquid in chocolate?! lol And how were the candy cane stripes so consistent every time?! These videos are so awesome
Oh my gosh chocolate covered cherries! I canât believe you still have the red bowl too, you could brand these for Halloween as vampire bites
We do appreciate all the hard work you do! đ€Ł Not that I can eat anything you make, but still!
If you wanted to do a full cherry in a chocolate you could do a bon-bon mold with a cherry and just enough cream to fill the mold. I am assuming that's how they are made commercially. If I were to make them at home that's the first thing I would try.
That's how my mom does them and she uses alcoholic cherry liqueur, it is the absolute best!
This is intriguing .. My mother worked for a candy factory /store when I was growing up
Wrap the very berry cremes around the cherries then chocolate them. Might be more labor intensive but maybe easier covering them?
Would you consider making chocolate covered cranberries ???
I attempted making chocolate covered cherries almost a year ago after watching the previous video a few times. I was able to successfully make a few, but it is definitely something that requires practice.
I did however attempt to make my own dessert which went really fast at work. *Marshmallow crĂšme on parchment paper, then frozen for a bit, rolled in broken graham crackers, and then covered with chocolate. After a day the crĂšme did start to leak from a few, so needs a 2nd coating of chocolate. But after also watching your video on the smores bark, I would like to attempt it with the cereal, to add a nice crunch.
I have been praying you would do chocolate covered cherries since way before the move. Going to website to pre order if possible đ
They're already on the website, I hope you ordered them!
@@HerculesCandy I did †I know they won't last long.
Oh my! These are my absolute favorite candies! I may have to try making them myself! I haven't had a true chocolate covered cherry in years...
i love this guy hahah. he's so understated and deadpan
I'm not completely sure of the details, but I think I've seen these made before with a thick paste (almost a putty) made out of a combination of confectioner's sugar and invert sugar with a little bit of a catalyst added (invertase, I think). The cherry is wrapped with the paste and then enrobed, and over a few weeks, it breaks down into a liquid. Not sure how that might affect the flavor or texture of the final product or what the proportions were. I just know that it's a TINY amount of invertase.
I know you guys don't really like the suggestions from us know nothings, but would this work the way you do pb cups? Fill molds, dump out the extra, add the cherries and cover the rest of the mold? Or does that not work because of the leaking or varying sizes of cherries?
The shells end up too thin and crack coming out of the moulds, and as you said, the size variations make it nearly impossible. Manufactured cordials buy sized cherries for this reason. VERY hard to source them for smaller makers.
Love the stache Steve! You look like a young Tom Selleck
Water diffusion and things being either hydrophobic or hydrophilic is what makes this tricky.
wow i remember watching Steve make these in the basement for the first time, i had never known how they were made i loved that vidya. and then i remember when max and joe we're still there all the different ways you guys tried to see if you could simply making these. that was a lot of work you put into trying different things. then the very cherry đ„ that was it! the only thing you just don't get the full big bite of cherry, otherwise pretty much the same thing. nice to see Steve dip his hands in cherries again. everybody better HURRY if you're ordering lol
on the jar the cherries are saturated with that sugary syrup, after they are covered the powdered sugar starts "extracting" all that sugary syrup out(moist to dry), when covered the enclosed space + the extraction + heat supercharges that effect = red juice ( cherries sugary syrup + dissolved powdered sugar - balanced)
I kinda miss the basement BUT Iâm so so so proud of your growth over these few years Iâm from CT hope to stop by soon â€ïž
The last time I made these was 4 years ago after watching all those videos. They were perfect.
They make them in molds when mass producing. Like chocolate then push cherries in then cover. đ
yall are amazing
I have loved these candies since I was a kid. Yummm
I remember watching you do these. I tried to and I failed.
I think I skipped the second chocolate dipping.
I like when they use to make jelly donuts with raspberries haven't had one in years
Hand-dipped chocolate covered cherries!
Wonderful!
Would freezing the cherries first work? You could roll in sugar and get a second coat of chocolate on for a good seal allowing them to liquify more slowly as they thaw inside. Could even use enrober because liquid is not oozing out.
I made these for my dad his last Christmas. He loved them so much. We gave him a box each Christmas, but I wanted to make them that year. I'm so glad I did.
What a sweet memory you created out of a very sad time. That was very kind of you to make them for dear dad. Do you still make them in his memory?
@@mariakoufalis1487 That's so sweet of you. Well, we bought a box for a couple of years but my dad was really the only one that likes them. So now we just remember fondly. â€
@@deborahyoung7761 He was a man with great taste some would say. Chocolate covered cherries are very divisive⊠LOL people either love them or hate them. I personally love them. He probably had a couple of chuckles watching all of you buying the chocolates during Christmas and nobody eating them. Iâm sure heâs enjoying as many as he can from up above.