I can't express how much I love this recipe. These are the BEST ever cherry cordials. I am not exaggerating! If you like cherry cordials, you will absolutely love these. If you don't like cherry cordials, I think this recipe could change your mind. They are also really beautiful and your friends won't believe you made them from scratch.
This candy has a cherry center surrounded by a sweet fondant filling all inside a chocolate shell. Cherry cordial is versatile and perfect for any holiday or event.
Recipe Source: Original family recipe passed down from my mother-in-law.
Make classic chocolate covered cherries at home. You won't be disappointed. These are the BEST!
Prepare Ingredients
Assembly
Make approximately 35 cherry cordials.
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This chocolate covered cherry recipe (also called cherry cordials or cordial cherry) has a few specialized ingredients that you will likely have to purchase online ahead of time. Admittedly, this recipe can be time consuming but it is a fun activity. It is also a good group activity to make candy with friends or family.
Many chocolate cherry recipes use solid fondant that is wrapped around a cherry. These recipes then use invertase (enzyme) or alcohol to dissolve the fondant which leaves a liquid center after a few days. It is also common for cordial recipes to use light corn syrup in the filling to give that syrup texture. This recipe is unique in that powdered fondant is used to make the filling without corn syrup and you can eat the candy immediately.
I remember eating Queen Anne cherries when I was a kid and they are good, but once I had the homemade version I have never gone back. Homemade cherry cordials are much better. They are not as sweet and the syrup is not as thick. Homemade cordials are made using a candy mold. First, you make a candy shell, fill it with fondant filling and a cherry, and top additional chocolate to form the bottom of the candy. Invert the candy mold to release the candy and place it in decorative paper cups for serving or gifting.
Maraschino cherries- you must use canned or jarred cherries for this recipe that have been preserved. Fresh cherries will not work or last very long inside the candy. Frozen cherries should also be avoided in this recipe.
Chocolate - you can use milk chocolate or dark chocolate. I used a mixture of chocolate almond bark and milk chocolate that I had on hand and it worked great. Chocolate bars or chocolate buttons (such as Merkens or Callebaut) would also taste delicious. I have made these many times before only using almond bark, and it works just fine. I would choose almond bark over chocolate chips because almond bark melts easier and I find it easier to work with.
Fondant - use powdered or dry fondant. This item can be found online or in local baking supply stores. Bags are often labeled for candy making. Do not follow the recipe on the bag. You will have fondant powder left over, but I have found that it is good long past the expiration date if stored in a plastic storage bag. You can make many batches of candy with one pound of fondant.
Plastic Candy Mold – a candy mold is needed to make these cordials. Hard plastic molds work best. Cordials can break when trying to push out of a silicone mold, and therefore I do not recommend silicone molds for this recipe. For these cordials, I used a cherry flip mold (mold number 90-5616). You could also use a similar size bon bon mold or any other design or shape you would like. I use an eight cavity mold. The cavities are 1 1/4 inches in diameter and 7/8 inches deep. I recommend having at least two molds to speed up the candy making process.
Small spoon – you will need a utensil to help spread the chocolate into the mold. I have found that a small baby spoon is the perfect tool to use.
Microwave safe bowl for melting chocolate.
It is helpful to have two molds. You can assemble cordials in one mold, while the other one is hardening in the freezer. Have a friend or family member help you and set up an assembly line.
Cut cherries on a plate to prevent staining your cutting board.
Line your working area with parchment paper to make for easier cleanup.
Keep checking the consistency of your chocolate. The chocolate will cool as you are building the candy and you may need to pop it back in the microwave for 30 seconds. It is difficult to get a good shell or flat smooth bottom if the chocolate is too thick.
If you prefer a thicker less runny filling, you can add more powdered fondant to the recipe until you achieve the desired consistency.
Don't add too much filling into the cavity or it will be difficult to seal the bottom of the candy. On the other hand, don't put too little filling in the cavity or you will end up with a lot of solid chocolate on the bottom of the candy. Find a happy medium where you fill the cavity 1/2 to 3/4 full.
When eating these cordials just pop the whole thing in your mouth! If you try and bite into it, the liquid center will make a big mess.
You can substitute half of the cherry juice for another liquid such as brandy, if you want to make an adult version.
Store homemade candy in an airtight container. I use a plastic storage container with a lid. Store candy in a cool dry place. I do not recommend storing candy in the refrigerator as it can cause spots to form on the chocolate shell from contact with moisture.
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