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You can make classic Cherry Cordials at home. Cherries, Kirschwasser, and dark chocolate come together for the ultimate candy treat. Drain the maraschino cherries, reserving 2 tablespoons of the liquid. Place the cherries back in the jar and pour the Kirschwasser over the cherries. Close the jar and set it aside for at least 12 hours, or overnight.
Cherries, Kirschwasser, and dark chocolate come together for the ultimate candy treat. Learn how to make the real cordial-syrup filling. When you bite into a true Cherry Cordial candy you get the snap of real chocolate and a burst of sweet and slightly boozy syrup. Admittedly, this is a bit of a fussy recipe.
Lift a cherry by the stem and dip it into the chocolate, covering all the fondant and going a little up the base of the stem. Hold the cherry over the bowl to allow the excess chocolate to drip back into the bowl. Set the cherry onto the other lined sheet pan.
Have a food processor set up near the stove. Combine the sugar, reserved maraschino cherry liquid, water and corn syrup in a saucepan. Bring the liquid to a boil over high heat. Do not stir the syrup once it begins to boil. Reduce the heat to medium high. Dip a pastry brush in water to clean any splatters from the inside of the pan.
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