Cherry Cordials

I decided to try this interesting venture of making cherry cordials…

First I made the fondant…

Melting the chocolate.  I think partially melted chocolate looks so beautiful, with it being both glossy and dull.  And who doesn’t like to look at chocolate, anyways?

The maraschino cherries.

The dipped cordials.  Now they just have to set for two weeks.  Can I wait that long?

Cherry Cordials
For the fondant:

1 pounds powdered sugar

1/2 can sweetened condensed milk

1/4 cup butter

1 teaspoon vanilla

1 teaspoon almond

Other ingredients:

2 jars maraschino cherries (or so)

melted chocolate

Knead the fondant ingredients until smooth and creamy.  Put in a ziplock bag for 24 hours.  Roll over the cherries and freeze until hard.  I found that the fondant was really sticky, and it was easiest to roll it over the cherries with hands that had been dipped in cold water with fondant that was warmed slightly (just set it out on the counter for a few minutes) – but just slightly!   Put the fondant covered cherries in the freezer until they are frozen solid.  Then, dip the frozen cherries in the melted chocolate.  Let sit for about two weeks so the cherry juice and fondant mix a little.



Oh, are you wondering if I waited the whole two weeks?  Um, well, no, I didn’t.    But they were much better after the whole two weeks then after only two hours, or two days, ect…