I'm a Baker and have been using a recipe very similar to this for years. The only difference is that I add about 1 tsp of the Cherry Syrup to the sugar dough. I find that it adds more flavor to the final product. In my experience, You really must keep the dough refrigerated, I usually have time to make about 10 before putting it back in the fridge (for about 7-10 minutes). Also, when wrapping the cherries in the sugar, smush it in kinda roughly, and then roll it in your hands to even it out. That creates the nicest result. And when I do mine, sometimes I use cherries without stems. When doing this, you need to have wire tongs to dip it into the chocolate, but the overall result is the same. Love this recipe!
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I'm a Baker and have been using a recipe very similar to this for years. The only difference...