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ture out onto a damp counter or marble slab, leaving any crystallized sugar in pan. Let syrup cool.
Using a spatula, pull sides into middle repeatedly until mixture b4 gins to thicken and turn white.
Knead fondant with buttered hands until creamy enough to form a firm ball. Sprinkle with kirsch; knead lightly. Store in a tightly covered container for at least four days before using. Yield: enough to coat 44 cherries.
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