Introduction

Cherry Cordials are a delightful treat featuring maraschino cherries coated with a sweet, gooey fondant center and a rich chocolate shell. These homemade confections offer a perfect balance of fruity and creamy flavors, making them a special indulgence for any occasion.

Homemade Cherry Cordials Recipe - Recipe Image

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, reserving the liquid. Lay the cherries on paper towels and pat dry thoroughly. Set them aside.
Step 2: In a heavy-bottomed saucepan, combine ¼ cup water, granulated sugar, light corn syrup, and 2 tablespoons of the reserved 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 to 240-244°F (soft ball stage), about 5–8 minutes.
Step 4: Pour the syrup onto a greased baking sheet and let it cool to 120°F, which takes about 20–30 minutes.
Step 5: Transfer the cooled syrup to a stand mixer and beat on medium with the paddle attachment until the mixture becomes opaque and runny. Store in the refrigerator until ready to use.
Step 6: Warm the fondant gently in short bursts until it’s runny enough to flow off a spoon in ribbons. Stir in the invertase and almond extract.
Step 7: Dip each cherry into the fondant, allowing excess to drip off, then wipe the bottoms on the bowl’s edge. Place them on a greased baking sheet. Rewarm fondant as needed to keep it workable. Let cherries fully set.
Step 8: Melt the coating chocolate or almond bark in the microwave in 30-second increments, stirring thoroughly after each.
Step 9: Dip just the bottom of each fondant-covered cherry into the melted chocolate and set on parchment paper. Once set, dip the entire cherry in chocolate and place on parchment to fully harden.
Step 10: Store the finished cordials in an airtight container for at least 48 hours up to 3 weeks to allow the fondant center to liquefy. Test readiness by cutting a cherry to check the center.

Tips & Variations

Use stemmed cherries for easier handling and a classic look.
Substitute almond extract with vanilla if preferred for a different flavor note.
Store cordials at room temperature, not in the fridge, to maintain the best texture.
Experiment with dark, milk, or white chocolate coatings to suit your taste.

Storage

Store cherry cordials in an airtight container at room temperature for 2 to 3 weeks. This time allows the invertase enzyme to soften the fondant center, creating the signature liquid interior. Avoid refrigerating as it can harden the fondant prematurely. When ready to serve, simply arrange on a plate or gift box.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is invertase and why is it important?

Invertase is an enzyme that breaks down sugar in the fondant to create a liquid center over time. It is essential for achieving the signature gooey interior of cherry cordials.

Can I use fresh cherries instead of maraschino cherries?

Maraschino cherries work best because they are already sweetened and soft. Fresh cherries lack the sweetness and would require additional preparation to mimic the cordial texture.

Homemade Cherry Cordials Recipe

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4.9 from 129 reviews

Delight in homemade Cherry Cordials featuring maraschino cherries encased in a sweet, creamy fondant center, coated with velvety chocolate. This classic candy recipe combines the perfect balance of sweet cherry flavor with a luscious, smooth filling and a crisp chocolate shell, ideal for gifting or a special treat.

Author: Maya
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 3 weeks (including curing time)
Yield: 36 cordials 1x
Category: Candy
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

Dry Cherries: Drain the maraschino cherries, reserving the liquid. Lay the cherries out on multiple layers of paper towels and pat them dry thoroughly using additional paper towels. Set aside.
Make the Fondant Syrup: In a heavy-bottomed saucepan, combine ¼ cup water, 2 cups granulated sugar, ⅓ cup light corn syrup, and 2 tablespoons reserved maraschino cherry liquid. Heat over medium heat until boiling, brushing down sugar crystals on the pan rim with a wet pastry brush to prevent crystallization.
Cook Syrup to Soft Ball Stage: Using a candy thermometer, cook the syrup until it reaches 240-244°F (soft ball stage), which typically takes about 5-8 minutes.
Cool Syrup: Remove the pan from heat and pour the hot syrup onto a small greased baking sheet. Allow it to cool until it reaches 120°F, approximately 20-30 minutes.
Beat Fondant: Transfer the cooled syrup to a stand mixer bowl and beat on medium speed with the paddle attachment until the mixture becomes opaque and slightly runny. Pour the fondant into a container and refrigerate until ready to use.
Prepare Fondant for Dipping: Warm the fondant gently in 20-second intervals in the microwave or over a double boiler until it flows smoothly and forms ribbons off a spoon. Stir in 1 teaspoon invertase and ½ teaspoon almond extract.
Dip Cherries in Fondant: Individually dip each dried cherry into the fondant coating, allowing excess to drip off. Wipe the cherry bottoms on the bowl edge to remove drips, then place on a greased baking sheet.
Set Fondant Layer: Let the fondant-dipped cherries set on the baking sheet. Re-warm fondant as needed to maintain a workable consistency for dipping all cherries evenly.
Melt Chocolate: Heat the chopped coating chocolate or almond bark in the microwave in 30-second increments, stirring thoroughly between each until fully melted and smooth.
Chocolate Dip Bottoms: Dip just the bottoms of the fondant-covered cherries into the melted chocolate, then place them on a parchment-lined baking sheet to set.
Fully Coat Cherries: Once the bottoms have hardened, dip the entire cherry into the chocolate to fully coat it. Set on parchment paper until the chocolate hardens completely.
Store and Cure: Store the coated cherries in an airtight container for at least 48 hours, up to 3 weeks. This resting time allows the invertase to liquefy the fondant center. Check readiness by cutting a cherry open every other day to ensure the filling has developed a syrupy texture.

Notes

Invertase is a crucial enzyme that transforms the fondant into a liquid center over time, available at specialty baking or candy supply stores.
Drying the cherries thoroughly before dipping ensures proper fondant adhesion and prevents excess moisture in the candy.
Use a candy thermometer for precise syrup temperature to achieve the correct fondant consistency.
Allow adequate curing time for best results; the filling will develop a smooth, liquid center characteristic of classic cherry cordials.
Store finished cordials in a cool, dry place and consume within three weeks for optimal freshness.

Keywords: Cherry Cordials, homemade candy, fondant cherries, chocolate coated cherries, classic candy recipe, invertase cherry cordials