Brandied cherries:

1. place sugar, honey, and brandy in saucepan and bring to rowing boil over high heat.

2. turn off heat, add cherries, and cover

3. allow to sit 1-2 hours and transfer everything to jars

4. close jars and place in fridge for at least 1 week and up to 8 weeks

Fondant

1. Combine the sugar, corn syrup, and 1/2 cup water in a small saucepan and bring to a boil uncovered and without stirring over high heat

2. Insert candy thermometer and continue to cook over high heat until syrup reaches 236F (about 10 minutes)

3. Remove from heat, pour into mixer bowl, and allow to cool for 20 minutes

4. Start mixing on low until it has thickened and will not splatter (4-6 minutes) then increase to medium speed and mix until it turns a dull, opaque white and texture is creamy and fudge like (8-10 minutes)

5. If it starts to cake up on the sides, add 1 tbsp water, scrape side and mix.

6. Use fondant immediately or wrap and store in fridge for up to a month.

Chocolate covered cherries

1. Drain the liquid from the cherries, place on paper towels and pat with more paper towels then let sit for 10 minutes to dry.

2. Heat fondant over double boiler until it is the consistency of pancake batter.

3. Dip cherries in the fondant and then place on wax paper and let cool for 20-30 minutes

4. Temper chocolate in a bowl then dip each cherry in the chocolate and then onto wax paper.

5. Cool for 15-20 minutes. Store cherries in an airtight container for up to 6 weeks.