Preparation of Revolving Pan:

Use pan of no larger than 18 inches in diameter. Coat the inside of the pan by moistening with fruit syrup, then adding AMERFOND^® Fondant Sugar to uniformly coat the pan while revolving at 20-24 RPM.

Allow the coating to dry for at least 3 hours.

Preparation of Coating Syrup:

In a jar, mix one pound of drained fruit juice and 1/2 ounce invertase.

Pan Coating Procedure:

Drain Maraschino cherries or other dipping fruits for no longer than 3 minutes.

Add several pounds of AMERFOND^® Fondant Sugar to the pre-coating revolving pan.Turn the revolving pan ON.

Add the drained cherries. Separate any that cling together.

Always have excess of AMERFOND^® Fondant Sugar in the pan.

When the surface of the fruit appear dry, spray the fruit light with the coating syrup (juice/invertase mixture).

Repeat the process until the desired thickness of coating has been applied. Add additional AMERFOND^® Fondant Sugar to the revolving pan when necessary.

On the last coating, add powdered (confectioners) sugar to the pan.

With the pan still in motion, remove the coating fruits from the pan.

Coat with the chocolate as soon as possible. A double coating of chocolate is recommended.