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Homemade Chocolate Covered Cherry Cordials with Liquid Center

Two halves of a chocolate covered cherries showing the white coconut filling and bright red cherry center.
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Make classic chocolate-covered cherry cordials at home, featuring a sweet, slightly liquid fondant center surrounding a maraschino cherry, all coated in rich chocolate.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 cup maraschino cherries, drained well and patted dry
  • 12 ounces dark or milk chocolate, chopped or chips
  • 1 tablespoon shortening or coconut oil (optional, for smoother coating)

Instructions

  1. Combine sugar, water, corn syrup, and salt in a medium saucepan. Stir until the sugar dissolves.
  2. Heat the mixture over medium heat until it reaches 238 degrees Fahrenheit (soft-ball stage) on a candy thermometer. Do not stir once boiling begins.
  3. Remove the syrup from the heat. Stir in the heavy cream and vanilla extract. The mixture will bubble vigorously.
  4. Let the fondant mixture cool completely at room temperature for about 1 hour until it thickens slightly but is still pliable.
  5. Place the dried maraschino cherries on a parchment-lined baking sheet.
  6. Take a small spoonful of the cooled fondant mixture and wrap it around each cherry, forming a ball. If the mixture is too stiff, you can briefly microwave it for 5-10 seconds to soften. Place the coated cherries back on the baking sheet and chill them in the refrigerator for at least 30 minutes until firm.
  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 chilled cherry ball into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tool to lift it out, letting excess chocolate drip off.
  9. Return the dipped cherries to the parchment-lined sheet.
  10. Allow the chocolate to set completely at room temperature or chill briefly until the coating is hard.

Notes

  • Draining the cherries thoroughly is crucial; excess moisture prevents the fondant from setting properly.
  • For a liquid center, do not overcook the fondant syrup. The 238°F target is key.
  • If you prefer a thicker coating, let the dipped cherries set slightly before dipping them a second time.

Nutrition

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