I can remember my mother making these at home. It was messy and a lot of work. Since they had "booze" in them, we kids were not allowed to taste them. I have since made them and they are addictive. I have modified mom's recipe somewhat to allow for using the microwave, (something that wasn't available in the 1950's);
Mom's Cherry Cordials (with my humble modifications):
You'll need:* Small sauce pan
* Amaretto
* 60 Maraschino cherries
* Paper towels
* 3 tbsp. butter
* glass bowl (microwave safe)
* Medium mixing bowl
* 3 tbsp. light corn syrup
* 2 cups confectioners' sugar
* Cookie sheet
* Wax paper
* 1lb. Confectioner's dark chocolate coating (Mom used Guittard's bitter dark chocolate. Using the coating eliminates the possibility of goofing up the tempering of the chocolate)
* Spoon
* Plastic storage container
Instructions:1. Drain the cherries thoroughly and reserve ¼ cup of the cherry juice. Bring it to a boil in a small sauce pan.
2. Remove the pan from the heat and stir in ½ cup amaretto.
3. Stir in the cherries. Let it stand overnight.
4. Remove the cherries and place them onto paper towels, allowing them to sit until thoroughly drained, (3-4 hours).
5. Put the butter in a small microwave-safe bowl and microwave 30 seconds to soften, (you can also soften the butter overnight to eliminate this step, that;s what was written in mom's original recipe). Transfer it to the medium-sized mixing bowl.
6. Add corn syrup and mix well. Stir in confectioners' sugar and knead it until it is smooth. If the mixture is too soft, place it in the refrigerator to chill until you are able to knead it like bread dough, (what you are making here is confectioner's "paste").
7. Line a large cookie sheet with parchment or wax paper. Shape a "grape sized piece of the sugar dough around each of the maraschino cherries, (flatten the dough into a small disc with your fingers and mold the dough around the cherry). Place the covered cherries upright on the baking sheet. Chill it in the refrigerator until the coated cherries are firm, usually about 1 to 2 hours.
8. Melt the dipping chocolate according to package directions. Hold each cherry by the stem and dip once into the chocolate. Use a spoon to coat completely. Make sure each cherry is completely sealed with chocolate, or the cherry juice will leak out.
9. Allow excess chocolate to drip off of the cherries. Place them stem side up on the cookie sheet lined with wax paper. Chill the cherry cordials for 3 to 4 hours, or until the chocolate has set. (you may repeat this step to increase the thickness of the chocolate coating... it's really not worth doing unless you have a major chocolate "jones" in which case you would be better off eating the chocolate directly and forgetting the cherries).
10. Place the candies into a plastic storage container, with lid. Make sure it is airtight. Place the storage container in the refrigerator for 1 to 2 weeks to allow the center to soften and liquefy.
NOTE: you may substitute Creme de Cacao for the Amaretto
Enjoy!
You can't prepare for a disaster when you are in the midst of it.
A sensible man watches for problems ahead and prepares to meet them. The simpleton never looks, and suffers the consequences.
Proverbs 27:12