Candy Cordials - cooking recipe

Ingredients

1 jar maraschino cherry, quartered lengthwise
1/2 lb melted candy making chocolate
uncooked fondant (see Uncooked Fondant)

Preparation

\"Paint\"a cherry cordial mold (it will have fairly deep circular pockets with a little\"nipple\" at the top) with melted chocolate.
Place it in your freezer for a few minutes until it sets up.
Take a maraschino cherry that has been cut lengthwise into quarters.
Place 3/4 of the cherry in the mold.
Thin out a little of the fondant with some maraschino cherry juice and drop a[i]little[/i] into the mold with the cherry pieces (don't overfill or it will seep out).
Use more melted chocolate to seal the bottom of the cordial, placing mold back in freezer for about 5 minutes or until chocolate is hard.
Then just pop the cordials out of the mold.