Cherry Cordials Recipe

Introduction

Cherry cordials are a delightful treat featuring juicy maraschino cherries coated in a sweet, creamy fondant and wrapped in rich chocolate. This homemade version offers a fun project with a rewarding result perfect for gifting or enjoying yourself.

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

1. Step 1: Drain the maraschino cherries and reserve the liquid. Lay cherries on paper towels and pat them dry thoroughly. Set aside.
2. Step 2: In a heavy-bottomed saucepan, combine water, granulated sugar, light corn syrup, and maraschino cherry liquid. Heat over medium heat, brushing water along the pan sides to dissolve sugar crystals. Bring to a boil.
3. Step 3: Using a candy thermometer, cook the syrup until it reaches 240-244°F (soft ball stage), about 5-8 minutes.
4. Step 4: Pour syrup onto a greased baking sheet and let it cool to 120°F, about 20-30 minutes.
5. Step 5: Transfer the cooled syrup to a stand mixer bowl and beat on medium speed with a paddle attachment until opaque and runny. Store in the refrigerator until ready to use.
6. Step 6: When ready, gently warm the fondant in short increments until it flows off a spoon in ribbons. Stir in invertase and almond extract.
7. Step 7: Dip each cherry in the fondant, allowing excess to drip off, then wipe the bottoms on the bowl side.
8. Step 8: Place fondant-coated cherries on a greased baking sheet. Keep fondant warm as needed to maintain dip consistency. Let cherries set fully.
9. Step 9: Melt the coating chocolate or almond bark in a microwave in 30-second intervals, stirring until smooth.
10. Step 10: Dip just the bottom of each fondant-coated cherry in the chocolate, place on parchment-lined sheet, and let set.
11. Step 11: Once set, dip the entire cherry in chocolate and place on parchment to set completely.
12. Step 12: Store cordials in an airtight container for at least 48 hours up to 3 weeks to allow the fondant to liquefy before serving.

Tips & Variations

• Make sure cherries are well dried to help the fondant and chocolate adhere properly without sliding off.
• Use a double boiler for melting chocolate if you prefer gentle, even heating over the microwave.
• Experiment with different extracts such as vanilla or kirsch for a unique twist on the flavor.
• Check your candy thermometer calibration for accurate fondant consistency.

Storage

Store the finished cherry cordials in an airtight container at room temperature or in the refrigerator. Allow at least 48 hours for the fondant to fully liquefy inside the chocolate coating. They keep well for up to 3 weeks. To enjoy, serve at room temperature for the best texture and flavor.

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 sugar, turning the solid center into a smooth liquid over time. This gives cherry cordials their signature juicy filling.

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries don’t work as well because they lack the syrup and sweetness of maraschino cherries and are not as firm. Using maraschino cherries ensures the fondant and chocolate adhere properly and develop the right texture.