"EYEBALL" CHERRY CORDIALS

Provided by Food Network

Time P1DT1h30m

Yield about 30 "eyeballs"

Number Of Ingredients 12

Ingredients

1 pound plus 1/2 cup white chocolate
Black oil-based food coloring
Blue oil-based food coloring
Green oil-based food coloring
Fondant, recipe follows
Marinated Cherries, recipe follows
1 1/4 pounds granulated sugar
1 cup whole milk
1 ounce/ 1/4 stick unsalted butter
Pinch cream of tartar
1 jar maraschino cherries
8 ounces brandy, such as VSOP

Steps:

Pretreat the silicone molds to create eyeball design: Melt 1/2 cup of the white chocolate over a double boiler. When the chocolate is completely melted, divide into three small containers. Mix each container with one of the oil-based colors so you have one black, one blue and one green. With a paintbrush, first paint the pupil with black into the center of a clean silicone mold. Next, paint the iris using either the blue or green chocolate. Place in the freezer until ready to use.
To complete the cherry cordials, put the Fondant into a medium saucepan and bring to a thick syrup consistency.
Strain and dry the Marinated Cherries. With a toothpick, dip the cherries into the fondant and place on a cooling rack to dry completely. Remove the silicone mold pretreated with the colored chocolate from the freezer and reserve. Meanwhile, melt the remaining white chocolate over a double boiler.
When the chocolate is completely melted, dip the cherries into the chocolate one at a time. Place the cherries in the pretreated silicone mold. Place in the freezer to set up for 5 minutes. Remove the silicone mold from the freezer and turn out onto desired platter. Feel free to garnish with a variety of fingers, ears and brains to make for the perfect Halloween treat!
In a medium saucepan, add the sugar and milk. Make sure all of the sugar is wet before beginning to cook the sugar. Start to cook the sugar and milk mixture over high heat. When the sugar is melted and it begins to look like syrup, add the butter to the mixture. Stir until the syrup is completely formed and the sugar has completely dissolved. Bring the mixture to a full rolling boil add the cream of tartar; keep stirring constantly. Keep cooking until the mixture thickens and holds a line drawn with a wooden spoon down the bottom of the saucepan. Turn the sugar mixture out onto a marble slab or stainless steel table. 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. Store in an airtight container until ready to use.
In a small container, combine the cherries and brandy. Allow the cherries to marinate in the fridge for 1 to 3 days.