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Cherry Cordials Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Cool Syrup: Pour syrup onto a greased baking sheet and allow to cool to 120°F, approximately 20-30 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Dip Cherry Bottoms: Dip only the bottoms of the fondant-coated cherries in melted chocolate and place on parchment-lined baking sheet to set.
  10. 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.
  11. 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

Find it online: https://kitchenbynora.com/cherry-cordials-recipe/