Introduction

Cherry Cordials are a delightful treat featuring maraschino cherries encased in a sweet, flowing fondant and coated in rich chocolate. This classic candy is perfect for special occasions or as a homemade gift. With just a bit of patience, you can create these luscious confections right in your kitchen.

Ingredients

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

Instructions

Step 1: Drain the maraschino cherries and reserve the liquid. Lay the cherries on several layers of paper towels and pat dry thoroughly. Set aside.
Step 2: In a heavy-bottomed saucepan, combine ¼ cup water, 2 cups granulated sugar, ⅓ cup light corn syrup, and 2 tablespoons maraschino cherry liquid. Heat over medium heat until boiling, brushing the pan’s rim with water to dissolve any sugar crystals.
Step 3: Using a candy thermometer, cook the syrup until it reaches 240–244°F (soft ball stage), about 5 to 8 minutes.
Step 4: Remove from heat and pour onto a greased baking sheet. Let cool until it reaches 120°F, about 20–30 minutes.
Step 5: Transfer the cooled syrup to a stand mixer bowl and beat on medium speed with the paddle attachment until the syrup turns opaque and runny. Store in the refrigerator until ready to use.
Step 6: When ready, gently warm the fondant in the microwave or over a double boiler in 20-second increments until it flows smoothly. Stir in 1 teaspoon invertase and ½ teaspoon almond extract.
Step 7: Dip each cherry into the fondant, allowing excess to drip off, then wipe the bottom on the bowl’s edge. Place on a greased baking sheet. Rewarm fondant as needed to keep it runny. Let cherries set completely.
Step 8: Melt the chopped chocolate or almond bark in the microwave in 30-second increments, stirring well between each, until smooth.
Step 9: Dip just the bottom of each fondant-coated cherry in the melted chocolate and place on parchment-lined baking sheet. Once set, fully dip cherries in chocolate and return to parchment to set completely.
Step 10: Store cordials in an airtight container for at least 48 hours, preferably up to 3 weeks, to allow the fondant to liquefy around the cherries before serving. Test readiness by cutting a cherry every couple of days.

Tips & Variations

Use stems on cherries for easier dipping and handling.
If invertase is unavailable, note that the fondant will remain solid—consider it a variation with chewy center.
Experiment with flavored extracts like vanilla or rum instead of almond for a different twist.
Chill the fondant briefly before dipping cherries to help it set evenly.
Store finished cordials in a cool, dry place to prevent chocolate bloom.

Storage

Store cherry cordials in an airtight container at room temperature or in the refrigerator. Allow them to rest for at least 48 hours to let the fondant inside fully liquefy. They can be kept for up to 3 weeks. If refrigerated, bring to room temperature before serving for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is invertase and why is it used?

Invertase is an enzyme that breaks down the fondant’s sugar into a liquid syrup, creating the signature soft, gooey center in cherry cordials. Without it, the fondant will remain firm and non-liquid.

Can I use fresh cherries instead of maraschino?

Maraschino cherries are preferred due to their sweetness and firmness. Fresh cherries have more moisture and a different texture, which can affect the fondant consistency and final taste.

Cherry Cordials Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This classic Cherry Cordials recipe features maraschino cherries encased in a smooth, sweet fondant center and coated in chocolate. The homemade fondant is infused with cherry liquid and almond extract, then combined with invertase to create a delightful liquid center after resting. The cherries are dipped in a luscious coating chocolate for a perfect bite-sized treat that balances fruity sweetness with rich chocolate.

Author: Nora
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 3 weeks (to mature) plus about 45 minutes active preparation
Yield: 36 cherry cordials 1x
Category: Candy/Sweets
Method: Stovetop
Cuisine: American

Ingredients

Scale

Cherries and Fondant

36 maraschino cherries (with or without stems)
¼ cup water
2 cups granulated sugar
⅓ cup light corn syrup
2 tablespoons maraschino cherry liquid (reserved from cherries)
1 teaspoon invertase
½ teaspoon almond extract

Chocolate Coating

24 ounces coating chocolate or almond bark, chopped

Instructions

Prepare Cherries: Drain 36 maraschino cherries, reserving the liquid. Lay the cherries on several layers of paper towels and pat them dry thoroughly with additional paper towels. Set aside.
Make Fondant Syrup: Combine ¼ cup water, 2 cups granulated sugar, ⅓ cup light corn syrup, and 2 tablespoons reserved maraschino cherry liquid in a heavy-bottomed saucepan. Heat over medium heat until boiling, brushing water on the inside rim of the pan to dissolve any sugar crystals.
Cook Syrup: Use a candy thermometer to cook syrup until it reaches 240-244°F (soft ball stage), about 5-8 minutes. Remove from heat.
Cool Syrup: Pour syrup onto a greased baking sheet and allow to cool to 120°F, approximately 20-30 minutes.
Beat Fondant: Transfer cooled syrup to a stand mixer bowl and beat on medium speed with paddle attachment until syrup is opaque and runny. Store in refrigerator until ready to use.
Warm Fondant and Add Ingredients: Gently warm fondant in microwave or double boiler in 20-second increments until it flows in ribbons. Stir in 1 teaspoon invertase and ½ teaspoon almond extract.
Dip Cherries in Fondant: Dip each cherry into fondant, letting excess drip off, and wipe bottoms on bowl edge. Place on a greased baking sheet. Keep fondant warm as needed while dipping to maintain consistency. Let cherries set fully.
Melt Chocolate: Heat 24 ounces of chopped coating chocolate or almond bark in the microwave in 30-second increments, stirring well between each session until fully melted.
Dip Cherry Bottoms: Dip only the bottoms of the fondant-coated cherries in melted chocolate and place on parchment-lined baking sheet to set.
Fully Coat Cherries: After the bottoms set, dip entire cherries into melted chocolate ensuring full coverage. Place on parchment-lined baking sheet until chocolate hardens.
Store and Mature: Store completed cordials in an airtight container for a minimum of 48 hours and up to 3 weeks to allow invertase to convert fondant into a liquid center. Check readiness by slicing a cherry every few days until liquefied to your preference.

Notes

Ensure cherries are patted dry well to avoid excess moisture affecting fondant coating.
Use a candy thermometer for accurate syrup temperature to achieve correct fondant consistency.
Invertase enzyme is crucial for turning the fondant center into liquid; do not omit.
Warm fondant gently; overheating can cause it to thin too much and lose proper texture.
Allow cordials to mature properly for best liquid center effect before serving.
Store at room temperature in an airtight container away from heat and humidity for optimal shelf life.

Keywords: cherry cordials, homemade cherry chocolates, fondant candy, invertase cherry candy, maraschino cherry recipe