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Getting to the bottom of Cherry

I'm looking for a taste like a glace cherry that I can add to a muffin, cake or pastry. I don't want juice, fleshy fruit or anything like that.

Thinking about how they are made (absorbing sugar if I'm correct?) then I guess I'm looking for something like a candied cherry.

I'm really surpised there isn't a 'glace cherry' from one of the European companies, I don't even know if they are a thing in the US or what they might be called.
Glace Cherry in American is Candied Cherry
;)

 
OK do FW or anyone make a 'candied cherry'? I don't recall seeing one but maybe I did and just thought it was going to taste like cough drops or something. :D
Cherry taffy real flavours or cherry filling flavorah.

I'll put some notes up on the 19 that I've selected once I've done the sniff and taste test.
I'm kind of looking for a bold true to form cherry flavour void of the Almond/marzipan.
Around 6-7 of these dont have the almond on the sniff test.
 
I asked a chemist/mixology/biosomething guy on here yonks ago if cherry was difficult..... he said no... can't find the thread....
I spoke to the same guy more specifically about why cherry fades.
He couldn't answer really although he did suggest introducing a small amount of distilled water to help carry it.
 
mmmm, I'm not sure a cherry hard candy is going to pull off a glace cherry in a muffin, but it might I suppose. I might give them a try.

Ahh...I didn't read the thread just saw candied cherry, TFA do a maraschino cherry don't know what it's like though
 
glacé cherries don’t taste like a cherry. for a long while i thought i didn’t like cherries because of them, until when i was an adult i tasted an actual cherry.

FA black cherry does taste like a black cherry as long as you only use a very small amount. but it seems to fade after a while.
 
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