ISO: Results of chocolate covered cherries?

Marilyn,

As you've clearly made this recipe, how do your cherries turn out? Do they develop that lovely smooth liquid centre?

If they do, do you know why they go like that?

Every time I've made CCCs, they don't "ripen" like they should. They only turn into rocks. I've tried different recipes, but can't figure out what's wrong.

I used to use golden syrup instead of white corn syrup, then splurged on the expensive corn syrup (if we get it here, it's imported from the States), but that didn't make any difference.

Could it be the cherries themselves?

I'm so sick of chocolate failures.

_________
Heidi