🍒 INGREDIENTS (Makes 30–35 Cordial Cherries)
For the Cherries
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35 maraschino cherries with stems, drained well
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2 tablespoons butter, softened
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2 tablespoons corn syrup
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2 cups powdered sugar
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1 teaspoon vanilla extract
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Optional: 1 teaspoon almond extract (amazing flavor!)
For the Coating
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12–16 oz high-quality chocolate (milk or dark)
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1 tablespoon shortening or coconut oil (for smoother dipping)
Optional Liqueur Version (like premium cordials)
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¼ cup cherry brandy, kirsch, or rum
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Soak cherries for 1–2 hours, then drain and pat dry.
🍬 STEP-BY-STEP RECIPE
STEP 1 — Prepare the Cherries
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Remove cherries from the jar and dry them completely with paper towels.
Moisture will ruin the chocolate, so pat each one well. -
(Optional) Soak the cherries in liqueur for extra flavor, then pat dry again.
STEP 2 — Make the Fondant Filling
This is what turns into the liquid center over time.
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In a bowl, mix:
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Softened butter
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Corn syrup
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Vanilla (and almond extract if using)
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Add powdered sugar gradually until a soft, rollable dough forms.
It should feel like Play-Doh — not sticky. -
Chill the dough for 15 minutes to firm up.
STEP 3 — Wrap the Cherries
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Take a teaspoon of fondant dough and flatten it in your palm.
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Place one cherry in the center and wrap the fondant around it completely.
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Roll gently into a smooth ball.
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Place on a baking sheet lined with parchment.
Freeze for 20–30 minutes.
Chilling helps the chocolate set quickly and prevents melting.
STEP 4 — Dip in Chocolate
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Melt chocolate and shortening/oil using a double boiler or 30-second microwave intervals.
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Stir until smooth and glossy.
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Using the stem, dip each cherry into the chocolate and let excess drip off.
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Set on parchment paper to harden.
STEP 5 — The Magic Step (Liquid Center Formation)
Freshly made cordial cherries have a soft fondant center.
To get the classic liquid interior like the store-bought versions, you must wait:
Let the cherries rest for 7–14 days in an airtight container.
During this time, an enzyme reaction (from the moisture of the cherry) dissolves the fondant into syrup — the signature cordial filling!
Store at:
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Room temperature for a runnier filling
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Refrigerator for a thicker syrup
⭐ TIPS FOR PERFECT RESULTS
✔ Pat cherries extremely dry
Chocolate won’t stick to wet fruit.
