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Benjamin

Homemade Cherry Cordials – Easy & Decadent

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!
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Prep Time 40 minutes
Cook Time 30 minutes
Servings: 36 cherry cordials
Course: Candy, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the Cherries:
  1. Drain the maraschino cherries and reserve 2 tablespoons of the liquid.
  2. Lay the cherries on paper towels and pat them dry thoroughly to remove excess moisture.
Make the Fondant:
  1. In a heavy-bottomed saucepan, combine water, granulated sugar, corn syrup, and cherry liquid. Heat over medium heat until it begins to boil.
  2. Use a candy thermometer and cook the mixture until it reaches 240-244°F (soft ball stage), about 5-8 minutes.
  3. Pour the hot syrup onto a greased baking sheet and let it cool to 120°F, about 20-30 minutes.
  4. 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:
  1. Warm the fondant in the microwave or over a double boiler until it flows smoothly. Stir in invertase and almond extract.
  2. 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:
  1. Melt the chocolate in the microwave in 30-second increments, stirring between each interval until smooth.
  2. 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:
  1. 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.

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