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Homemade Cherry Cordials Recipe

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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.

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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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