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Cherry Cordials

Homemade cherry cordials are a tasty, nostalgic treat! They're made with sweet cherries that are coated in a rich chocolate shell. Make them for Christmas or Valentine’s Day and watch them disappear!
Prep Time1 hour
Cook Time10 minutes
cooling30 minutes
Total Time1 hour 40 minutes
Course: candy, Dessert
Cuisine: American, French, French American
Keyword: Cherry Cordials, Cherry Cordials recipe, Chocolate covered cherry cordials, Homemade Cherry Cordials
Servings: 36 cordials
Author: Alyssa Rivers

Ingredients

  • 36 maraschino cherries, with or without stems
  • ¼ cup water
  • 2 cups granulated sugar
  • ⅓ cup light corn syrup
  • 2 tablespoon maraschino cherry liquid
  • 1 teaspoon invertase
  • ½ teaspoon almond extract
  • 24 ounces coating chocolate or almond bark, chopped

Instructions

  • Drain 36 maraschino cherries, and reserve the liquid. Lay the cherries out on a few layers of paper towels and pat them dry well with a few more paper towels. Set aside.
  • Make the fondant to dip the cherries in by adding ¼ cup water, 2 cups granulated sugar, ⅓ cup light corn syrup, and 2 tablespoon maraschino cherry liquid to a heavy-bottomed saucepan. Heat over medium heat until boiling. Use a pastry brush to carefully brush water around the inside rim of the pan, melting any sugar granules into the pot.
  • Use a candy thermometer and cook the syrup until it reaches 240-244 degrees Fahrenheit, or the soft ball stage, about 5-8 minutes.
  • Remove it from the heat and pour it onto a small greased baking sheet. Let the syrup cool until it reaches 120 degrees Fahrenheit, about 20-30 minutes or so.
  • Once cooled, transfer the syrup to the bowl of a stand mixer and beat on medium speed with the paddle attachment until the syrup becomes opaque and runny. Pour into a container and store in the refrigerator until you are ready to dip your cherries.
  • When you are ready to dip your cherries, gently warm the fondant in 20-second increments in the microwave or over a double boiler until it is runny and flows off a spoon in ribbons. Stir in 1 teaspoon invertase and ½ teaspoon almond extract.
  • Dip the cherries in the fondant and let the excess drip off, then wipe the bottoms on the side of the bowl.
  • Place the fondant-dipped cherries on a greased baking sheet. Warm the fondant as necessary to keep it workable, as the more it cools down, the thicker it will coat the cherries. Let them sit until they are all fully set up.
  • Once the cherries have been dipped and the fondant is set, heat 24 ounces coating chocolate or almond bark, in the microwave in 30-second increments. Stir well between each increment until all the chocolate is melted.
  • Dip just the bottoms of the cherries in the chocolate and place them on a parchment-lined baking sheet.
  • Once the bottoms have set, dip the whole cherry in the chocolate. Ensure they are fully coated and set on a parchment-lined baking sheet until fully set. Store in an airtight container for at least 48 hours or up to 3 weeks to allow the invertase to liquefy the fondant before serving. You can check if they are ready by cutting open a cherry every other day or so until they have liquified to your preference.

Nutrition

Calories: 168kcal | Carbohydrates: 29g | Protein: 0.01g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.003g | Sodium: 8mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 2IU | Calcium: 3mg | Iron: 0.03mg

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