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Recipe(tried): CC Cherries

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Heidi, I iam not sure what has happened to your candies but I feel badly. All that work for nothing isn't fun! Sitting at room temperatures for about 2 weeks has always worked with me. The sugar in the cherries and the little bit of juice should nearly dissolve the fondant and make the inside as juicy as the ones you buy. I always make sure that the chocolate coating entirely seals the candy so there is no leakage. If you have further questions or problems that I might be able to help you with re this, ask Betsy to send my email address and I iwll try to help. Happy cooking.
MsgID: 0053708
Shared by: marilyn/tx
In reply to: ISO: Results of chocolate covered cherries?
Board: Cooking Club at Recipelink.com
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