Cherry Cordials Recipe
Introduction
Homemade cherry cordials are a delightful treat combining sweet maraschino cherries with a smooth fondant center, all coated in rich chocolate. This classic candy is perfect for gifting or enjoying as a special indulgence at home.
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 cherries out on paper towels and pat dry thoroughly. Set aside.
- Step 2: In a heavy-bottomed saucepan, combine ¼ cup water, sugar, corn syrup, and reserved maraschino cherry liquid. Heat over medium until boiling. Use a pastry brush dipped in water to wash down sugar crystals on the pan’s sides.
- Step 3: Attach a candy thermometer and cook the syrup to 240-244°F (soft ball stage), about 5-8 minutes.
- Step 4: Remove from heat and pour syrup onto a greased baking sheet. Allow to cool until it reaches 120°F, about 20-30 minutes.
- Step 5: Transfer syrup to a stand mixer bowl and beat on medium with paddle attachment until mixture becomes opaque and runny. Store in the refrigerator until ready to dip cherries.
- Step 6: Warm fondant in short bursts until it flows easily. Stir in invertase and almond extract.
- Step 7: Dip each cherry in the fondant, letting excess drip off and wiping the bottoms on the bowl edge. Place on a greased baking sheet and keep fondant warm as needed to remain workable. Let cherries set completely.
- Step 8: Melt the coating chocolate or almond bark in the microwave in 30-second intervals, stirring until smooth.
- Step 9: Dip just the bottoms of the fondant-coated cherries in melted chocolate and place on parchment paper to set.
- Step 10: After bottoms have set, fully dip each cherry in chocolate, ensure even coating, and place on parchment until fully dry.
- Step 11: Store the cordials in an airtight container for at least 48 hours up to 3 weeks to allow the fondant to liquefy. Test readiness by slicing a cherry to check the filling.
Tips & Variations
- Use cherries with stems for easier dipping and a classic look.
- Invertase is key to liquefying the fondant; ensure it’s fresh and mix it well to activate soft centers faster.
- Try different flavor extracts like vanilla or brandy for a unique twist on the fondant filling.
- If you don’t have a candy thermometer, watch for the syrup to form a soft ball when dropped in cold water.
Storage
Store cherry cordials in an airtight container at room temperature or in a cool place for up to 3 weeks. Allow at least 48 hours for the fondant to fully liquefy inside. For best texture, bring to room temperature before serving. Avoid refrigeration, which can cause chocolate to bloom.
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, turning it into a liquid center over time. It’s essential for achieving the signature soft, syrupy filling inside cherry cordials.
Can I make these without a candy thermometer?
Yes, you can test the syrup by dropping a small amount into cold water. If it forms a soft, pliable ball, it has reached the correct stage known as soft ball stage (240-244°F).
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Cherry Cordials Recipe
- Total Time: 3 weeks (including resting time for liquefying fondant)
- Yield: 36 cherry cordials 1x
Description
Cherry Cordials are luscious confections featuring maraschino cherries enrobed in a smooth, sweet fondant center and coated with a rich chocolate shell. This homemade recipe involves making a soft ball stage sugar fondant infused with cherry and almond flavors, which is then combined with invertase enzyme to create a delightful liquid center. The cherries are dipped in the fondant, set, then dipped in melted coating chocolate for a perfect balance of sweet, fruity, and creamy textures—a classic treat ideal for gifting or special occasions.
Ingredients
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 the Cherries: Drain the 36 maraschino cherries, reserving the liquid. Lay the cherries in a single layer on several layers of paper towels and pat them dry thoroughly with additional paper towels. Set aside to ensure no excess moisture interferes with the fondant coating.
- Prepare Fondant Syrup: In a heavy-bottomed saucepan, combine ¼ cup water, 2 cups granulated sugar, ⅓ cup light corn syrup, and 2 tablespoons of the reserved maraschino cherry liquid. Heat the mixture over medium heat until it begins to boil. Use a pastry brush dipped in water to wash down sugar crystals from the sides of the pan to prevent crystallization.
- Cook to Soft Ball Stage: Attach a candy thermometer and continue cooking the syrup, stirring occasionally, until it reaches 240-244°F (soft ball stage), which should take about 5 to 8 minutes.
- Cool the Syrup: Remove the syrup from heat and pour it onto a small greased baking sheet to cool. Allow it to cool to about 120°F, which generally takes 20 to 30 minutes.
- Beat the Fondant: Once cooled, transfer the syrup to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the syrup thickens and becomes opaque and runny. Pour the fondant into a container and refrigerate until ready for use.
- Warm and Add Invertase: When ready to dip cherries, gently warm the fondant in short 20-second bursts in the microwave or over a double boiler until it flows smoothly. Stir in 1 teaspoon of invertase enzyme and ½ teaspoon almond extract to enhance flavor and help liquefy the center.
- Dip Cherries in Fondant: Dip each dried cherry into the fondant, letting excess drip off. Wipe the bottom on the side of the bowl to avoid lumps.
- Set the Fondant Coating: Place the fondant-coated cherries on a greased baking sheet. Warm fondant as needed to keep it in a workable consistency during the process. Allow cherries to set until the fondant coating firms up completely.
- Melt the Chocolate: Heat the chopped coating chocolate or almond bark in the microwave in 30-second intervals, stirring after each, until fully melted and smooth.
- Dip Cherry Bottoms: Dip just the bottoms of the fondant-coated cherries into the melted chocolate. Place them on a parchment-lined baking sheet to set.
- Fully Coat Cherries: Once the bottoms have hardened, dip each entire cherry into melted chocolate, ensuring full coverage. Set them again on a parchment-lined surface to solidify.
- Store and Mature: Store the completed cordials in an airtight container for at least 48 hours, up to 3 weeks. This resting period allows the invertase enzyme to liquefy the fondant center to your desired consistency. To check readiness, cut open a cherry every couple of days.
Notes
- Invertase enzyme is critical for creating the liquid center; do not skip this step.
- Ensure cherries are thoroughly dried before dipping to help fondant adhere properly.
- Use a candy thermometer for precise syrup temperature to achieve the perfect fondant consistency.
- Keep fondant warm and workable during dipping to avoid thick clumps.
- Allow the cordials to rest for at least 2 days to develop the signature liquid center.
- Store chocolate-dipped cordials in a cool, dry place away from humidity to keep chocolate coating crisp.
- If almond flavor is not desired, substitute almond extract with vanilla extract.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Candy
- Method: Stovetop
- Cuisine: American
Keywords: cherry cordials, homemade cherry cordials, maraschino cherries, fondant center, invertase cherry candy, chocolate-coated cherries, candy making, liquid center candies
