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Old 12-26-2009, 03:33 PM   #1
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Question about candy making

Hi there. I'm new here and I hoping someone can answer my question. I'm trying to remember the name of something and it's driving me crazy that I can't think of the name.

About 20 years ago I helped a friend make chocolate covered cherries and peanut butter cups. She had a white powder (not convectionary sugar) that we put in the cherry juice for a filling for the chocolate covered cherries. We also used it in the peanut butter for the peanut butter cups.

I cannot think of the name of the stuff. She bought it in a candy making shop.

Does anybody happen to know the name? From what I can tell from the browsing I've done on candy making supply sites, it's evidently not used any more.

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Old 12-26-2009, 04:04 PM   #2
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some people use a fondant
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Old 12-26-2009, 06:52 PM   #3
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some people use a fondant
That's the only word I could come up with but didn't think it was correct as I now associate fondant with the rolled fondant icing. I guess there is some other form that could be used.
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Old 12-26-2009, 06:53 PM   #4
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on another thread, someone mentioned to google "cherry cordials," and one can find lots of recipes there.
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Old 12-27-2009, 12:57 PM   #5
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on another thread, someone mentioned to google "cherry cordials," and one can find lots of recipes there.
Thanks. I looked at a bunch of recipes and saw no mention of the word I was trying to think of. I doubt I'll ever make a cherry cordial again.
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Old 12-27-2009, 01:12 PM   #6
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I've looked at lots of recipes, and it's fondant that melts after a couple days of "ripening" that creates the liquid center. There are lots of recipes out there for a liquid center cherry cordial. Some use a purchased fondant, or a "dry" fondant, but many just use corn syurp and powdered sugar base.
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