3 Tbsp. Maraschino Cherry Juice

l /8 tsp Invertase (Cooks Item#009797) Mix altogether will be light pink and grainy

Use small cherries to make sure they fit in the mold. The off brand of cherries from Aldi’s or Pick
n Save’s Roundy’s brand works great.

Dry cherries thoroughly before starting

To Make Chocolate Covered Cherries – Use a chocolate mold (Cooks item #CMA06) and paint up the
sides of teach cavity with a small brush to make sure the mold is well coated and no thin spots.
Spoon a small amount of syrup mixture from above into the mold, insert cherry, carefully fill mold
with chocolate. Use brush or shake mold gently so chocolate covers all the way to the edge Do Not
Tap Mold this will cause the cherry to go through the top of the chocolate mold. Put mold in
refrigerator for about 15 minutes. Flip mold out onto padded surface so the thin chocolate shell
does not break. They are ready to eat when they come back to room temperature. Once they are back
to room temperature the center will be a clear pink.

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Place all ingredients into a large mixing bowl. Slowly combine on low speed until creamy. Beat 8-10 minutes. Scrape down sides and bottom to be sure all is incorporated.

Note as each powdered sugar brand is a little different you may need more or less water to get the correct consistency to spread on the cake.

If you want Chocolate.: You may add unsweetened Cocoa Powder. Add as much as you want for how deep chocolate flavor is desired. You may need to add a little more water depending on how much cocoa powder is added.

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• 3 Rounded Tbsp. Meringue Powder
• 1 Lb. Confectioner’s Sugar
• 3 Oz. Water (slightly less than 1/2 cup)

Place above ingredients in mixing bowl and beat 7 to 10 minutes at high speed until, when knife is pulled through icing, icing stays in and does not run together. This is a hard drying icing and must be covered at all times with a damp cloth. Can be stored in an airtight container in the refrigerator. Must be beaten to regain the original consistency after returning to room temperature.

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Bake: 350 degrees

4 Eggs – Beat eggs 1 min.
Add 1 Cup Cold Water and 1 Envelope Dream Whip – Beat 2 min.
Add 1 Pkg. Cake Mix – your flavorite choice – Beat 5 min.
Pour into greased and floured cake pan.

Bake either:
2-9″ layers (30 min.)
9 x 13 pan (40-45 min.)
10″ tube pan (40 min.)

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5 lb. Block of Peters Caramel
1 lb White Chocolate Coating

Small recipe

20 oz. Block of Peters Caramel
4 oz. of White Chocolate Coating

Accessories:

Wood Skewers

Caramel Apple Box

Heat Caramel to approx. 180 degree F. Add white Chocolate and stir gently until melted and well blended. Dip Apples. Be sure apples are washed and fully dried and free of any wax.

You can roll in sprinkles, nuts etc…..

FP107-1 (2),FP011-5 (1),FP011-20 (1),PPAPPLEE (1),WD200-1 (1)

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