Print

Easy Homemade Chocolate Covered Cherries (Cherry Cordials with Optional Liquid Center)

Close-up of a chocolate covered cherries cut in half, showing the gooey cherry center and white fondant layer.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic chocolate covered cherries at home using maraschino cherries and a simple fondant center. This recipe allows the center to liquefy slightly over time for an authentic cordial experience.

Ingredients

Scale
  • 1 (15 ounce) jar maraschino cherries, drained well
  • 1/2 cup powdered sugar, plus more for dusting
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon almond extract
  • 1 pound semi-sweet or dark chocolate, chopped or chips
  • 1 tablespoon shortening or coconut oil (optional, for smoother dipping)

Instructions

  1. Place the drained maraschino cherries on a paper towel-lined baking sheet. Pat them very dry. Set aside.
  2. In a small saucepan, combine the powdered sugar, corn syrup, and water. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture boils. Stop stirring once it boils.
  3. Boil the syrup without stirring until it reaches 238 degrees Fahrenheit (soft-ball stage) on a candy thermometer. This takes about 5 to 7 minutes.
  4. Remove the syrup from the heat immediately. Stir in the almond extract.
  5. Dip each dried cherry into the hot syrup mixture, coating it completely. Use a fork or toothpick to lift the cherry out. Let excess syrup drip off.
  6. Place the coated cherries back onto the paper towel-lined baking sheet. Allow them to set until firm, about 1 to 2 hours at room temperature, or chill briefly. The coating will become a firm fondant.
  7. Melt the chocolate and shortening (if using) in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  8. Dip each fondant-covered cherry into the melted chocolate, ensuring it is fully coated. Use a fork to lift it out, tapping the fork gently on the side of the bowl to remove excess chocolate.
  9. Place the dipped cherries back onto a clean, parchment-lined baking sheet.
  10. Allow the chocolate to set completely at room temperature or in the refrigerator for 30 minutes. For a liquid center, store the finished candies in an airtight container at cool room temperature for 1 to 2 weeks before serving.

Notes

  • Drying the cherries thoroughly before coating them in fondant prevents the fondant from becoming too sticky.
  • If you prefer a quicker, non-liquid center, you can skip the fondant step and dip the dried cherries directly into the melted chocolate.
  • For best results when making the liquid center, store the finished candies in a cool, dry place, not the refrigerator, for the liquefaction process to occur naturally.

Nutrition

Find it online: https://delishdreams.com/chocolate-covered-cherries-recipe/