Cherry cordials?!
Cherry cordials?
I just found a pretty easy recipe for making cherry cordials. My question is the filling is made out of powdered fondat, milk and butter and the cherry, and is in dough format, how long does it take to get that flowy concistancy after you have molded them, and also do you know it turns into a syrup instead of staying dough like?
Answers:
It takes a good week for the fondant to turn syrupy, and yes, it will turn into a syrup. Have made them every Christmas for years.