|food colouring — red|
Carefully skewer the cherries onto 10 wooden sosatie sticks.
Heat the sugar and water in a saucepan over low heat. Stir until the sugar has dissolved and then turn up the heat to a gentle simmer. Add in the candy thermometer and cook until it reaches hard boil stage (150°C). Do not stir. It should take about 20 minutes. Swirl in a few drops of the red food colouring. Ensure that you do not stir.
Dip each skewered cherry in the sugar and allow it to set upright on a non-stick baking sheet until hard. Cover each one with some cellophane when gifting or eat straight away.
Recipe reprinted with permission of Illanique van Aswegen.