Description
Treat yourself to the ultimate indulgence with these homemade cherry cordials. Juicy maraschino cherries are wrapped in a creamy fondant, then dipped in rich chocolate to create a melt-in-your-mouth candy with a sweet, liquid center. Perfect for holidays, gifting, or as a luxurious dessert, these cherry cordials are as fun to make as they are to eat!
Ingredients
Scale
For the Fondant:
- ¼ cup water
- 2 cups granulated sugar
- ⅓ cup light corn syrup
- 2 tablespoons maraschino cherry liquid
Flavor Enhancers:
- 1 teaspoon invertase
- ½ teaspoon almond extract
For the Cherries:
- 36 maraschino cherries, with or without stems
For the Coating:
- 24 ounces coating chocolate or almond bark, chopped
Instructions
- Prepare the Cherries:
- Drain the maraschino cherries and reserve 2 tablespoons of the liquid.
- Lay the cherries on paper towels and pat them dry thoroughly to remove excess moisture.
- Make the Fondant:
- In a heavy-bottomed saucepan, combine water, granulated sugar, corn syrup, and cherry liquid. Heat over medium heat until it begins to boil.
- Use a candy thermometer and cook the mixture until it reaches 240-244°F (soft ball stage), about 5-8 minutes.
- Pour the hot syrup onto a greased baking sheet and let it cool to 120°F, about 20-30 minutes.
- Transfer the cooled syrup to a stand mixer with the paddle attachment and beat on medium speed until it becomes opaque and smooth. Refrigerate the fondant in an airtight container until ready to use.
- Dip Cherries in Fondant:
- Warm the fondant in the microwave or over a double boiler until it flows smoothly. Stir in invertase and almond extract.
- Holding each cherry by the stem or with a toothpick, dip it into the fondant, allowing the excess to drip off. Place the dipped cherries on a greased baking sheet to set.
- Coat with Chocolate:
- Melt the chocolate in the microwave in 30-second increments, stirring between each interval until smooth.
- Dip the bottoms of the fondant-coated cherries in chocolate and let them set. Then dip the entire cherry, ensuring a full coating. Place on parchment paper to cool and set completely.
- Allow to Mature:
- Store the cherry cordials in an airtight container for at least 48 hours (or up to 3 weeks) to allow the invertase to liquefy the fondant.
Notes
- Invertase Importance: Invertase is essential for creating the liquid center. You can find it online or in specialty baking stores.
- Storage: Keep the cherry cordials in an airtight container in a cool, dry place for up to 3 weeks.
- Chocolate Tips: Use high-quality chocolate for the best flavor. Coating chocolate or almond bark melts easily and sets well.
- Variations: Experiment with white or dark chocolate coatings, or add a pinch of sea salt on top for a gourmet twist.
- Prep Time: 40 minutes
- Additional Time: 48 hours or more
- Cook Time: 30 minutes
- Category: Dessert, Candy
- Method: Candy-Making
- Cuisine: American