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Homemade Chocolate Covered Cherry Cordials

Close-up of homemade chocolate covered cherries, one cut open revealing a white coconut filling.
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Make rich, decadent chocolate-covered cherry cordials with a creamy fondant center at home. This recipe yields elegant holiday candy.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 cup confectioners’ sugar, sifted
  • 1 jar (10 ounces) maraschino cherries, drained well and patted very dry
  • 12 ounces dark or milk chocolate, chopped (for dipping)
  • 1 tablespoon vegetable shortening or coconut oil (optional, for tempering)

Instructions

  1. Combine the granulated sugar, water, corn syrup, and salt in a medium saucepan. Stir gently over medium heat until the sugar dissolves.
  2. Bring the mixture to a boil without stirring. Cook until the syrup reaches 238 degrees Fahrenheit (soft-ball stage) on a candy thermometer.
  3. Remove the syrup from the heat. Stir in the vanilla extract and heavy cream. The mixture will bubble vigorously.
  4. Place the sifted confectioners’ sugar in a medium bowl. Gradually pour the hot syrup mixture into the sugar while stirring constantly with a wooden spoon until a thick dough forms.
  5. Turn the dough onto a lightly floured surface. Knead briefly until smooth. Wrap the fondant dough tightly in plastic wrap and let it rest at room temperature for 24 hours to firm up.
  6. After resting, unwrap the fondant. Pinch off small pieces and flatten them into discs. Place one dried maraschino cherry onto each disc and wrap the fondant completely around the cherry, forming a smooth ball. Place the filled balls on a parchment-lined baking sheet.
  7. Chill the cherry balls in the refrigerator for at least 1 hour until very firm.
  8. Melt the chopped chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. If desired, stir in the shortening or coconut oil for a smoother coating.
  9. Working quickly, dip each chilled cherry ball into the melted chocolate using a dipping fork or two regular forks. Allow excess chocolate to drip off.
  10. Place the dipped cordials back onto the parchment-lined sheet. Refrigerate until the chocolate is completely set.

Notes

  • Drying the cherries thoroughly is crucial; excess moisture prevents the chocolate from sticking properly.
  • For a liquid center, skip the fondant step. Instead, place the dried cherries in a small bowl, cover them completely with a mixture of 1/2 cup granulated sugar and 1/4 cup water, and let them soak for 2 to 3 days in the refrigerator before dipping.
  • Store finished chocolate-covered cherries in an airtight container in a cool, dry place or the refrigerator.

Nutrition

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