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Homemade Chocolate Covered Cherry Cordials with Liquid Center

Close-up of chocolate covered cherries cut in half, showing the white filling and bright red cherry center.
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Make decadent, old-fashioned chocolate covered cherry cordials at home. This recipe guides you through creating the soft fondant casing and rich chocolate coating for a truly impressive gourmet chocolate candy.

Ingredients

Scale
  • 1 (10 ounce) jar maraschino cherries, drained well
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 pound dark chocolate or milk chocolate melting wafers
  • 1 tablespoon vegetable shortening (optional, for thinning chocolate)

Instructions

  1. Place the drained maraschino cherries on a baking sheet lined with parchment paper. Let them air dry for at least 4 hours, or preferably overnight, to reduce excess moisture. This step is key for a good liquid center.
  2. In a medium saucepan, combine the granulated sugar, corn syrup, water, and salt. Stir the mixture over medium heat until the sugar dissolves completely.
  3. Stop stirring once the mixture boils. Continue to cook until the mixture reaches 238 degrees F (soft-ball stage) on a candy thermometer.
  4. Remove the pan from the heat. Carefully stir in the evaporated milk and vanilla extract. Return the pan to medium heat and cook, stirring constantly, until the mixture reaches 234 degrees F (firm-ball stage).
  5. Remove from heat and let the mixture cool completely, about 1 hour, stirring occasionally to prevent a crust from forming. This cooled mixture becomes your fondant casing.
  6. Once cooled, scoop about 1 teaspoon of the fondant mixture and flatten it slightly in your palm. Place one dried cherry in the center and carefully wrap the fondant around the cherry, sealing it completely to form a ball. Place the filled ball back on the parchment-lined sheet. Repeat until all cherries are covered.
  7. Place the fondant-covered cherries in the freezer for 30 minutes to firm up before dipping.
  8. Melt the chocolate wafers according to package directions. If using shortening, stir it into the melted chocolate for a smoother consistency.
  9. Dip each frozen 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.
  10. Place the dipped cordial back onto the parchment paper. Allow the chocolate to set completely at room temperature, or speed up the process in the refrigerator.

Notes

  • For a true liquid center cordial, you must use the fondant method described above, as it allows the cherry’s internal moisture to create the liquid effect inside the sugar casing as it rests.
  • If you prefer a simpler, non-cordial version, skip the fondant steps and simply dip the dried cherries directly into the melted chocolate.
  • Use high-quality melting wafers or tempered chocolate for the best shine and snap when the chocolate hardens.

Nutrition

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