Cream Cherries
Ingredients
Directions
Make the syrup
Boil sugar and water together until the syrup threads.
Remove from heat and stir until it hardens.
Melt and dip
Place back on the stove in a pan of hot water to melt.
If too thick, add a few drops of boiling water.
Dip cherries or small fruit into the syrup and lay on dishes or paper plates.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Forms the syrup that hardens into a sweet, glossy shell around the fruit.
- Cherries
- The fruit that is coated in the hardened sugar syrup.
The step that matters
Boil the syrup to the threading stage. Sugar syrup sets according to how concentrated it is. If it is not boiled far enough it stays sticky and will not harden into a coating. If it is boiled too far it becomes brittle and crystallizes quickly, so it is hard to work with. Reheating gently in hot water keeps it fluid for dipping.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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