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Homemade Liquid Center Chocolate Covered Cherry Cordials

A close-up of a chocolate covered cherries treat cut in half, revealing the white filling and dark cherry center.
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You can create decadent, gourmet chocolate cherry cordials at home that rival store-bought versions. This recipe focuses on achieving the classic liquid center using simple ingredients and straightforward candy-making techniques.

Ingredients

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

Instructions

  1. Prepare the cherries: Drain the maraschino cherries completely. Lay them on several layers of paper towels and pat them dry. This step is crucial for preventing the chocolate from seizing. Set aside.
  2. Make the fondant center: In a small saucepan, combine the sugar, water, and corn syrup. Stir gently over medium heat until the sugar dissolves. Stop stirring once it boils.
  3. Cook the syrup: Insert a candy thermometer. Boil the syrup without stirring until it reaches 238 degrees Fahrenheit (soft-ball stage). This usually takes about 8 to 10 minutes.
  4. Cool the syrup: Immediately remove the pan from the heat. Let the syrup cool undisturbed to 110 degrees Fahrenheit. Do not rush this cooling process.
  5. Finish the fondant: Once cooled, stir in the vanilla and almond extracts. Continue to stir slowly and steadily until the mixture becomes thick, opaque, and creamy, resembling thick frosting. This process may take several minutes.
  6. Coat the cherries: Take one dried cherry at a time and dip it into the fondant mixture, ensuring it is fully coated. Use a toothpick inserted into the cherry to handle it. Place the fondant-covered cherry on a parchment-lined baking sheet. Repeat until all cherries are coated.
  7. Set the fondant: Allow the fondant-covered cherries to set at room temperature for at least 4 hours, or preferably overnight, until the coating is firm. The liquid center forms as the sugar mixture slowly dissolves the cherry moisture.
  8. Melt the chocolate: Chop the chocolate finely. Place it in a microwave-safe bowl with the shortening or coconut oil, if using. Microwave in 30-second intervals, stirring well after each, until the chocolate is smooth and fully melted.
  9. Dip the cordials: Working quickly, use a dipping tool or two forks to dip each fondant-covered cherry into the melted chocolate. Allow excess chocolate to drip off.
  10. Final set: Place the chocolate-dipped cherries back onto the parchment-lined sheet. If desired, drizzle with contrasting chocolate. Let the chocolate set completely at room temperature or briefly in the refrigerator until firm.

Notes

  • For a true liquid center, the fondant must be allowed to rest on the cherries long enough for the sugar to draw moisture from the fruit. Patience here makes the difference between a creamy center and a runny cordial.
  • If you want a richer flavor, use high-quality dark chocolate for the coating.
  • Store finished cordials in an airtight container at cool room temperature, away from direct sunlight.

Nutrition

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