Ingredients
1 batch brandied cherries or high-quality maraschino cherries
2 c. fondant
2 c. chopped dark chocolate
Preparation
Step 1Drain the liquid from the cherries (reserve it if you like). Stack 3 or 4 sheets of paper towel on the counter and place the cherries on them in a single layer; gently pat the tops with another paper towel, and allow the cherries to dry for about 10 minutes.Step 2Place the fondant in a medium-size heatproof bowl, and heat it in the microwave on High in three 10-second intervals, stirring between intervals. (Alternatively, place the bowl over a pan of simmering water and heat, stirring occasionally, until the fondant is warm and the consistency of pancake batter, 5 to 7 minutes.)Step 3Place the cherries in a small bowl, and next to them place the bowl of fondant and then one of the prepared baking sheets.Step 4Taking a cherry by the stem, dip it into the fondant so that the fruit is covered completely to the stem. Lift it out of the fondant, hold it for a few seconds to allow any excess fondant to drip off, and then place it on the prepared baking sheet. Repeat until all the cherries are covered. Set the baking sheet aside in a cool place until the fondant is cool, dry, and firm to the touch, 20 to 30 minutes.Step 5In a second medium-size bowl, temper the 2 cups chocolate, or use the 2 cups chocolate and 1/3 cup oil to make a substitute chocolate coating.Step 6Grabbing a fondant-coated cherry by the stem, dip it in the chocolate so that all of the fondant is covered; hold it above the bowl for a few seconds to allow any excess chocolate to drip off, and then place it on the second prepared baking sheet. Repeat until all the cherries have been dipped. Allow them to set up until the chocolate is firm, 15 to 20 minutes.Step 7Store the cherries in an airtight container at cool room temperature for up to 6 weeks. The longer you leave them, the nice-n-gooier the insides of the cordials will be.
From: The Liddabit Sweets Candy Cookbook © 2013 by Liz Gutman and Jen King Buy the book
