4c-6c Pitted cherries
1/2c Corn Syrup
With the heat on low, and a candy thermometer in the pot, cook the sugar, water, and corn syrup until the temp reaches 230F. Remove pot from heat, when the temp comes down to 200F, stir in cherries. When completely cool (could be an hour or more) strain out the cherries, store the syrup in the fridge.
Use the strained cherries from the Cherry Syrup recipe, spread out on an uncoated pan or baking sheet put in oven preheated to 350F for 15 mins, turn the temp down to 220F and bake another 60 mins, let cool in the oven if possible. Scrape off the pan and store in the fridge.
I use parchment so that I don’t have to scrape the baking sheets. They can be left in the oven another 30 mins if you want them drier.