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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Eggnog Custards With Candied Cherries Ingredients:
18 maraschino cherries with stems |
vegetable cooking spray |
1/2 cup sugar |
1/4 cup light corn syrup |
2 tablespoons water |
Directions:
1. Drain cherries; place on paper towels to drain for 8 hours.
2. Line a baking sheet with aluminum foil; coat foil with cooking spray, and set aside.
3. Combine sugar, corn syrup, and water in a small heavy saucepan. Place over low heat, stirring until sugar dissolves. Bring to a boil over medium heat; cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until a candy thermometer registers 325° (6 to 8 minutes).
4. Working quickly and holding cherry by the stem, dip each cherry into hot syrup to coat. Place cherries, stem up, on foil-lined baking sheet. Let cherries cool and harden.
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