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1
Pretreat the silicone molds to create eyeball design: Melt 1/2 cup of the white chocolate over a double boiler.
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2
When the chocolate is completely melted, divide into three small containers.
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3
Mix each container with one of the oil-based colors so you have one black, one blue and one green.
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4
With a paintbrush, first paint the pupil with black into the center of a clean silicone mold.
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5
Next, paint the iris using either the blue or green chocolate.
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6
Place in the freezer until ready to use.
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7
To complete the cherry cordials, put the Fondant into a medium saucepan and bring to a thick syrup consistency.
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8
Strain and dry the Marinated Cherries.
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9
With a toothpick, dip the cherries into the fondant and place on a cooling rack to dry completely.
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10
Remove the silicone mold pretreated with the colored chocolate from the freezer and reserve.
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11
Meanwhile, melt the remaining white chocolate over a double boiler.
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12
When the chocolate is completely melted, dip the cherries into the chocolate one at a time.
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Place the cherries in the pretreated silicone mold.
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14
Place in the freezer to set up for 5 minutes.
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15
Remove the silicone mold from the freezer and turn out onto desired platter.
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16
Feel free to garnish with a variety of fingers, ears and brains to make for the perfect Halloween treat!
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17
This recipe was created by a contestant during a cooking competition.
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18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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19
In a medium saucepan, add the sugar and milk.
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20
Make sure all of the sugar is wet before beginning to cook the sugar.
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Start to cook the sugar and milk mixture over high heat.
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22
When the sugar is melted and it begins to look like syrup, add the butter to the mixture.
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Stir until the syrup is completely formed and the sugar has completely dissolved.
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24
Bring the mixture to a full rolling boil add the cream of tartar; keep stirring constantly.
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25
Keep cooking until the mixture thickens and holds a line drawn with a wooden spoon down the bottom of the saucepan.
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26
Turn the sugar mixture out onto a marble slab or stainless steel table.
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27
With a putty knife and large spatula, quickly spread and gather the mixture until it reaches a light white shade and holds its shape for about 3 seconds.
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28
Store in an airtight container until ready to use.
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29
In a small container, combine the cherries and brandy.
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30
Allow the cherries to marinate in the fridge for 1 to 3 days.
