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    You are in: Home / Recipes / Chocolate Cherry Cordials Recipe
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    Chocolate Cherry Cordials

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    internetnut's Note:

    I have not tried this recipe. I got it from Famous Family Favorites Cookbook. Collected by The Business and Professional Women's Club of Corning, New York. The recipe was submitted by Tonya Kashmer.

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    Ingredients:

    Serves: 10-12

    Yield:

    candies

    Units: US | Metric

    Directions:

    1. 1
      Cream butter and confectioners sugar; then add cream, vanilla and almond extract.
    2. 2
      Using electric mixer at lowest speed, work the mixture until it forms a thick pliable fondant.
    3. 3
      If too sticky to shape with the hands, work in a little more confectioners sugar, 1/2 tablespoon at a time.
    4. 4
      Dry cherries on a paper towel.
    5. 5
      Mold a small amount of fondant (about 1 teaspoon) around each cherry to cover completely.
    6. 6
      Arrange cherries on tray; cover lightly with waxed paper or plastic wrap and refrigerate 30 minutes.
    7. 7
      Melt chocolate with shortening in top of double boiler over hot water; cool, stirring frequently, until thickened and no longer warm to the touch.
    8. 8
      Drop cherries, one at a time, into chocolate and turn to cover completely.
    9. 9
      Remove with a for and drop onto waxed paper.
    10. 10
      Chill 15 minutes to harden chocolate.
    11. 11
      Before serving, store candies in cool place for 2 days so that fondant will liquefy.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Cherry Cordials

    Serving Size: 1 (84 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 368.2
     
    Calories from Fat 148
    40%
    Total Fat 16.4 g
    25%
    Saturated Fat 9.4 g
    47%
    Cholesterol 13.1 mg
    4%
    Sodium 38.6 mg
    1%
    Total Carbohydrate 59.7 g
    19%
    Dietary Fiber 3.1 g
    12%
    Sugars 55.2 g
    221%
    Protein 1.5 g
    3%

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