2 pounds pitted sweet cherries, Rainier preferred
3 Tbsp sea salt
6 cups water
4 cups sugar (I used evaporated cane sugar)
That lovely pink color is all from the cherries. No food coloring required. Since it is a natural food coloring, it will probably not have a very long shelf life. Another reason I did a small batch. The alcohol should help it stay for a while though.
White chocolate, melted and tempered
reserved cherries from maraschino sugar syrup
chocolate covered cherry mold
Paint the insides of the molds with a teaspoon of white chocolate and pop in the freezer to speed set. Fill with a scant half teaspoon or so of the cherries. Top with another half teaspoon of white chocolate to fill the molds and freeze for 10 minutes to set. Pop them out and serve them up to your honey.
My hubby loves white chocolate and chocolate covered cherries. Needless to say this little bonus was a big winner. This lovely little confection elicited groans of delight from him when he tried one and I will definitely be making them again for special treats.