Contents
- 1 A Bite of Childhood Magic
- 2 My First Cordial Disaster
- 3 Why This Treat Shines
- 4 From Medicine to Candy Jar
- 5 Ingredients:
- 6 How to Make Sweet Cherry Chocolate Cordial Delights
- 7 Fun Twists on Cherry Cordials
- 8 Serving & Pairing Ideas
- 9 Storage & Make-Ahead Tips
- 10 Troubleshooting Common Issues
- 11 Your Questions, Answered
- 12 Final Thoughts
- 13 Sweet Cherry Chocolate Cordial Delights
A Bite of Childhood Magic
The first time I bit into a cherry cordial, juice burst onto my tongue. Chocolate cracked, revealing sweet, gooey fondant inside. It felt like finding treasure in a candy shop. Ever wondered how you could turn maraschino cherries into something this unforgettable? Now I make them at home, sharing that magic with friends. Who knew such tiny treats could hold so much joy?My First Cordial Disaster
My first batch looked more like cherry soup than candy. I rushed the fondant, skipping the thermometer. Sticky syrup coated my counter for days. But messes teach patience—and good food takes time. Now I laugh at that memory while dipping cherries slowly. What kitchen flops have you turned into wins?Why This Treat Shines
– The almond extract adds depth, balancing the cherries’ sweetness. – Coating chocolate snaps, contrasting the liquid center’s silkiness. Which flavor combo surprises you most—tart cherry with rich chocolate or fondant with almond? Try tweaking extracts to make it yours. Share your twist below!From Medicine to Candy Jar
These cordials started in 18th-century Europe as cough drops. Cherries hid bitter herbs, coated in sugar for easier swallowing. *Did you know invertase—the enzyme that liquifies fondant—comes from honeybees?* By the 1900s, they became Valentine’s classics. Now we enjoy them pure, no medicine needed.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Maraschino cherries | 36 | With or without stems |
| Water | ¼ cup | |
| Granulated sugar | 2 cups | |
| Light corn syrup | ⅓ cup | |
| Maraschino cherry liquid | 2 tablespoons | |
| Invertase | 1 teaspoon | |
| Almond extract | ½ teaspoon | |
| Coating chocolate or almond bark | 24 ounces | Chopped |
How to Make Sweet Cherry Chocolate Cordial Delights
Step 1 Drain the cherries and pat them dry. Save the liquid for later. Dry cherries prevent soggy fondant. Use extra paper towels for best results. Step 2 Mix water, sugar, corn syrup, and cherry liquid in a pot. Boil over medium heat. Brush the pot’s sides with water to stop crystals. Stir gently to avoid burns. Step 3 Cook until the syrup hits 240°F (soft ball stage). Use a candy thermometer for accuracy. This takes 5–8 minutes. Remove from heat right away. Step 4 Pour the syrup onto a greased baking sheet. Let it cool to 120°F. This takes 20–30 minutes. Cooling too fast makes grainy fondant. Step 5 Beat the syrup in a mixer until opaque. Store it in the fridge. Fondant should be runny but thick. Chill until ready to use. (Hard-learned tip: Warm fondant in short bursts to keep it smooth. Overheating makes it seize.) What’s the best way to check fondant consistency? Share below! Cook Time: 10 minutes Total Time: 1 hour 40 minutes Yield: 36 cordials Category: Dessert, CandyFun Twists on Cherry Cordials
Spicy Kick Add a pinch of cayenne to the fondant. It balances the sweetness. Perfect for adventurous eaters. Nutty Crunch Roll dipped cherries in crushed almonds. Adds texture and flavor. Great for nut lovers. Citrus Zest Mix orange zest into the chocolate coating. Brightens the rich flavor. A fresh summer twist. Which twist would you try first? Vote in the comments!Serving & Pairing Ideas
Serve on a fancy plate with mint leaves. Or pack in tiny boxes as gifts. They’re pretty and tasty. Pair with red wine for a grown-up treat. Kids will love milk or hot cocoa. Both highlight the chocolate. Which would you choose tonight? Tell us below!
Storage & Make-Ahead Tips
Keep these cordials fresh by storing them in an airtight container. They last up to 3 weeks at room temp. Freezing? Skip it—the texture gets weird. *Fun fact:* The invertase needs 48 hours to work its magic. Batch-cooking? Double the recipe, but work in small batches to keep the fondant smooth. Ever tried gifting these? They’re a hit at holiday parties!Troubleshooting Common Issues
Fondant too thick? Warm it gently—20-second microwave bursts fix it. Chocolate seizing? Add a teaspoon of coconut oil to smooth it out. Fondant not setting? Check your thermometer—240°F is key. Why this matters: Temperature control makes or breaks candy. Share your worst candy fail below—we’ve all been there!Your Questions, Answered
Can I make these gluten-free? Yes! Just check your chocolate and corn syrup labels. How far ahead can I prep these? Make them 3 weeks early—invertase needs time. Any swaps for almond extract? Vanilla works, but almond adds that classic flavor. Can I scale this down? Halve it, but keep an eye on cooking times. Why use invertase? It turns fondant into that liquid center we love.Final Thoughts
These cordials are a labor of love—worth every sticky finger. Why this matters: Homemade candy beats store-bought any day. Tag @SavoryDiscovery on Pinterest with your creations! Did you tweak the recipe? Tell us how! Happy cooking! —Elowen Thorn.
Sweet Cherry Chocolate Cordial Delights
Description
Experience the delightful contrast of textures and flavors with these Sweet Cherry Chocolate Cordial Delights, featuring maraschino cherries coated in fondant and chocolate.
Ingredients
Instructions
- Drain 36 maraschino cherries, and reserve the liquid. Lay the cherries out on a few layers of paper towels and pat them dry well with a few more paper towels. Set aside.
- Make the fondant to dip the cherries in by adding ¼ cup water, 2 cups granulated sugar, ⅓ cup light corn syrup, and 2 tablespoon maraschino cherry liquid to a heavy-bottomed saucepan. Heat over medium heat until boiling. Use a pastry brush to carefully brush water around the inside rim of the pan, melting any sugar granules into the pot.
- Use a candy thermometer and cook the syrup until it reaches 240-244 degrees Fahrenheit, or the soft ball stage, about 5-8 minutes.
- Remove it from the heat and pour it onto a small greased baking sheet. Let the syrup cool until it reaches 120 degrees Fahrenheit, about 20-30 minutes or so.
- Once cooled, transfer the syrup to the bowl of a stand mixer and beat on medium speed with the paddle attachment until the syrup becomes opaque and runny. Pour into a container and store in the refrigerator until you are ready to dip your cherries.
- When you are ready to dip your cherries, gently warm the fondant in 20-second increments in the microwave or over a double boiler until it is runny and flows off a spoon in ribbons. Stir in 1 teaspoon invertase and ½ teaspoon almond extract.
- Dip the cherries in the fondant and let the excess drip off, then wipe the bottoms on the side of the bowl.
- Place the fondant-dipped cherries on a greased baking sheet. Warm the fondant as necessary to keep it workable, as the more it cools down, the thicker it will coat the cherries. Let them sit until they are all fully set up.
- Once the cherries have been dipped and the fondant is set, heat 24 ounces coating chocolate or almond bark, in the microwave in 30-second increments. Stir well between each increment until all the chocolate is melted.
- Dip just the bottoms of the cherries in the chocolate and place them on a parchment-lined baking sheet.
- Once the bottoms have set, dip the whole cherry in the chocolate. Ensure they are fully coated and set on a parchment-lined baking sheet until fully set. Store in an airtight container for at least 48 hours or up to 3 weeks to allow the invertase to liquefy the fondant before serving. You can check if they are ready by cutting open a cherry every other day or so until they have liquified to your preference.
Notes
- For best results, allow the cordials to sit for at least 48 hours before serving to let the fondant liquefy properly.
Cherry, Chocolate, Cordial, Candy, Dessert