You can make cherry cordials with a lovely liquid center! If you prefer a creamy center, leave out the invertase in the recipe below. When I was young I thought Chocolate Covered Cherries were my Daddy’s favorite candy. So, as I started making my own money (babysitting, yard work, picking up pecans, cutting down Christmas Trees, and the like) I would hold just enough to get my Daddy a box of Cherry Cordials for Christmas. I never actually saw them eat the cherries but I would sneak in and get some to eat the chocolate and the”slimy juice” then throw the cherries away. LOL!
When I got older (seriously older… like 2 or 3 years ago) my mother finally broke the news to me as I was buying him a box of Cherry Cordials for like the 20th year in a row. “Sweetie, your Daddy doesn’t like chocolate covered cherries!” Now, he gets Whoppers!
- 1 20-ounce jar of maraschino cherries (no stem)
- ¼ cup soft butter
- 1 tablespoon light corn syrup
- 2 tablespoons liquid from the jar of cherries
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon liquid invertase (this is an enzyme that helps sugar to dissolve into a liquid – find it in the baking or candy-making section of your grocery or local retailer)
- 3 cups confectioners’ sugar
- 16 ounces semi-sweet chocolate chips
- Drain the cherries, reserving the liquid. Pat cherries dry with paper towels and allow cherries to sit on paper towels on a wire rack while you make the fondant.
- In an electric mixer, cream the butter, corn syrup, 2 tablespoons cherry liquid, almond and vanilla extracts, and invertase. Turn off the mixer and add the powdered sugar and mix on the lowest setting until the mixture forms a ball. It should be about the consistency of soft play-dough, but not as stiff as modeling clay and not too soft and sticky to handle. Add a bit more powdered sugar if necessary.
- Mold a quarter-size amount of fondant around each cherry and place on a wax paper-covered cookie sheet. When all the cherries are covered, place them in the refrigerator for about half an hour while you melt about the chocolate in a double boiler. If possible, don’t let the chocolate get above 115 degrees F. This makes for a much smoother coating.
- Using a fork, dip each fondant-covered cherry in the chocolate and coat thoroughly. Place on a wax paper-covered cookie sheet and seal any holes in the chocolate coating by dabbing on more. Allow the cherries to harden and store at room temperature while the fondant liquefies. It should take about a week. Taste-testing is the fun part!
You can find invertase at most specialty cooking stores or on Amazon for only $3.99