Chocolate Covered Cherries – Cherry Cordials
These candies taste like the holidays in one bite. A juicy cherry hides inside a creamy fondant, then everything gets dipped in dark chocolate. They look fancy, yet the process is really easy.
Servings: 75 cordials
Equipment
- Wooden Spoon or Spatula
Ingredients
- 20 Ounces maraschino cherries stemless, about 75
- 4 Tablespoons salted butter
- 4 Tablespoons light corn syrup
- 4 to 5 Cups powdered sugar
- 10 Ounces dark chocolate or semi sweet
- 4 Ounces chocolate almond bark
Optional Ingredients
- 2 Tablespoons amaretto liquor
- sprinkles
Instructions
- Drain the maraschino cherries (the liquid can be saved for other recipes or drinks). Let the cherries dry on a paper towel.
- In a bowl combine the softened butter and corn syrup, whip together until the mixture becomes light and fluffy.
- Add in the amaretto liquor (if using) and whip again.
- Add in 2 cups of the powdered sugar, mix until combined. Continue to add additional powdered sugar until the dough becomes a soft Play-Doh consistency.
- Take a small ball of the dough, a little bit bigger than a cherry, and flatten it into the palm of your hand. Place one of the dry cherries into the middle of the dough, wrap the dough around the cherry making sure it is fully covered and sealed.
- Roll the ball of dough with the cherry in it gently between your hands to get a nice round shape, then set the wrapped cherry aside on a piece of parchment paper. Continue to do this until all of the cherries have been wrapped.
- Melt the dark chocolate with the chocolate almond bark in a microwave safe bowl, heating in 15 to 30 second intervals until smooth and combined.
- Carefully dip each of the wrapped cherries into the melted chocolate. Let the excess chocolate drip off then set onto a sheet lined with parchment paper.
- After all of the cherries have been dipped and have hardened, you may decorate the tops with your favorite accents. For these I have drizzled the tops with the leftover dipping chocolate and sprinkled with festive sprinkles and edible glitter.
Notes
Dry thoroughly: Wet cherries cause slipping coats and sugar bloom.
Seal well: No gaps in the fondant or syrup will leak.
Work cool: Keep the room cool so the fondant stays firm while dipping.
Thin as needed: Add a touch of oil to loosen overly thick chocolate.
Test one: Dip a single candy to check set and shine before doing the batch.
Seal well: No gaps in the fondant or syrup will leak.
Work cool: Keep the room cool so the fondant stays firm while dipping.
Thin as needed: Add a touch of oil to loosen overly thick chocolate.
Test one: Dip a single candy to check set and shine before doing the batch.
Nutrition
Calories: 72kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 0.2mg | Sodium: 3mg | Potassium: 30mg | Fiber: 1g | Sugar: 12g | Vitamin A: 6IU | Calcium: 8mg | Iron: 0.5mg
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