Cherry Cordials (Chocolate and Fondant Covered Cherries)
Craft classic chocolate-covered cherry cordials at home by encasing maraschino cherries in a soft fondant and a rich chocolate shell.
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Instructions
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The day before, drain 40 maraschino cherries, reserving 2 tablespoons of liquid. Pat cherries dry and let them sit on a wire rack overnight.
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The next day, combine 1/4 cup room-temperature unsalted butter, 1 tablespoon light corn syrup, 2 tablespoons reserved cherry liquid, and optional 1 teaspoon liquid invertase and 1/2 teaspoon almond extract in a stand mixer; beat until combined.
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Add 3 cups sifted confectioners' sugar and beat on low speed until the fondant forms a ball around the paddle. Adjust texture with more confectioners' sugar if needed, ensuring it's soft but pliable.
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Take a quarter-sized fondant ball, flatten it, place a cherry in the center, then enclose the cherry completely, smoothing seams. Place on a waxed paper-lined baking sheet and repeat for all cherries.
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Refrigerate the tray of fondant-covered cherries for at least 30 minutes until firm.
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While waiting, melt 1 pound semi-sweet chocolate candy melts in a double boiler over steaming water.
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Once fondant is firm, dip the bottom 1/4-inch of each cherry into the melted chocolate and return to the baking sheet. Let these set.
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Fully coat each cherry in chocolate, letting excess drip, then place back on the sheet.
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Allow cherries to sit at room temperature for 2-3 days to let centers liquefy, checking periodically until fully liquid.