Cherry Cordial Tumbler Video

Here is a video that shows the loud process of tumbling the cherry cordials!

Cherry Cordials!

Cherry cordials are one of the candies that are pretty neat to see being made. And of course are very delicious to eat. You bite through the chocolate shell and you get to the sweet juicy inside. Yum!

As you see above, the cherry cordials start out as plump, bright maraschino cherries.


The very first step in creating the center of a cherry cordial is to take the maraschino cherries for a tumble in a mixture of sugar and flavorings!


As the cherries tumble, Tom uses a "flavor gun" to spray into the tumbler as it goes. This creates great layers of flavor and sweetness inside the cordial.


When you make the cordials, many come out looking great and perfectly shaped. However, some come out either malformed or too tiny. Which introduces a perk of owning a candy shop, eating the mistakes!! Because it would be a crime to throw them out!


Here is the delicious milk chocolate that will soon be covering some of the cordials (the rest will be dark chocolate). Here, one of our "dippers" (Sandy and Judy are exclusively in charge of all of the chocolate work, they have many years of experience. It is definitely an art!).


The first step here is giving the cordial some chocolate "feet". Since the cordials are spherical, they will roll around unless they are given a flat base to set them down.


And here is the awesomely delicious and gorgeous finished product!

Coffee Truffles

After talking about the fairly complicated process of making marshmallow, let's talk about something a little bit different: Coffee Truffles. Above, you can see that the beginning of coffee truffles isn't unlike the start of baking: melted butter!


Next comes ooey, gooey, chewy nougat cream. Nougat is the type of candy that is the inside of a lot of familiar candy bars (3 Musketeers, Milky Way, etc.)


Time to measure out the coffee cognac flavoring. As we have mentioned before, you want to be very precise with your measurements so you don't end up with an overpowering (or underwhelming) flavor.


A good old-fashioned mixing with a fork in a mixing b0wl is all that is needed to get the flavorings and the butter combined.





Barb creates a weekly plan of what will be made based on the current supply and the customer demand.


Here Margaret is getting some melted chocolate from the tanks to add to the truffle mix. The truffles are one of our few candies that have the chocolate both mixed into the inside and also on the outside.


We aren't kidding when we say hand-made! Here Mary is wrist-deep in truffle!


Here she is working the "dough" on the marble slab.


Here is the finished product of what will be the insides of the coffee truffles. Now they are just waiting overnight to receive their chocolate exterior!


Six of our finished products!

Marshmallow (Part 2)

The hot and super-steamy ingredients have all been poured into the mixer, hence all this steam you see! Now it is time to add the final ingredients.

Here is our last dose of flavor: some vanilla and yet another sugar substance! :)


Of course whenever you cook, you also must clean up. We use a mixture of citric acid and water to get our pots nice and sparkly clean!


Here Tom is setting up a resting place for the marshmallow. Metal borders are set up to contain the marshmallow once it is poured. Here is where it will rest and set until the next morning when it is cut!


Looks great! Time to pour!


The candy and the bowl together are quite heavy, so this is a team effort!


Once it is poured, the marshmallow is spread out evenly over the table.


In a later blog post, we will delve further into the prepping/dipping processes, but here is the delicious final product from our lovely day of marshmallow. Yum!

Marshmallow Boiling!

I thought the pictures don't do the process justice, so I added this video!