How to make Cherry Cordials
You can make classic Cherry Cordials at home. Cherries, Kirschwasser, and dark chocolate come together for the ultimate candy treat. Learn how to make the real cordial-syrup filling.
Table of contents
These are real-deal Cherry Cordial Candies
When you bite into a true Cherry Cordial candy you get the snap of real chocolate and a gush of sweet and slightly boozy syrup.
There are plenty of recipes on the internet that take all sorts of short cuts to make cherry cordials. Most of them do not have the syrupy center that defines this candy.
Admittedly, this is a bit of a fussy recipe. Homemade candy will take a little time and attention to get it just right.
But, if you’re going to put the time in to make these gems from scratch, you might as well use real chocolate and create the oozy syrupy center that sets this candy apart.
Ingredients
Ingredient Notes
- Maraschino Cherries – I use basic maraschino cherries that you can buy in the supermarket. The stems are handy for holding the cherries as you dip and I like the way the stems look on the finished candies.
- Kirshwasser – Alcohol breaks down the fondant coating on the cherry so that it liquifies inside the chocolate shell. If you don’t want to use alcohol, add 1/4 teaspoon Invertase to the fondant. Invertase will break down the crystals in the fondant, turning it into a syrup just like the alcohol does. You can use whiskey, bourbon, rum of any high ABV liquor of your choice.
- Corn Syrup – Corn syrup prevents the sugar syrup from crystallizing as you cook it to the proper temperature.
- Semi- Sweet Chocolate – The chocolate must be “tempered” to achieve a smooth finish and snappy texture.
How to make Cherry Cordials
See the recipe card for detailed measurements and instructions.
- Drain the cherries and reserve the juice. Return the cherries to the jar.
- Pour the Kirschwasser over the cherries then add enough of the reserved juice to fill the jar.
- Cover the jar and set the cherries aside overnight.
- Combine the sugar, water, corn syrup and some of the cherry juice in a small pot.
- Bring the syrup to a boil and reduce the heat to medium high. Cook the syrup to 240F.
- Immediately pour the syrup into a food processor. Wash the thermometer probe and set it into the syrup.
- Wait until the temperature drops between 130-140F then immediately process the syrup until it thickens and becomes opaque. Transfer the fondant to a bowl. Sprinkle 2 teaspoons of water over the surface to prevent it from forming a crust. Cover, then set the fondant aside for at least 6 hours or over night.
- Drain the cherries and blot them dry with paper towels.
- Warm the fondant in 10 second increments until it thickly coats a spoon.
- Hold a cherry by the stem and dip it into the fondant. Dip up to the base of the stem.
- Allow the excess fondant to drip back into the bowl.
- Set the cherries on a sheet pan lined with parchment paper or a silicone baking mat. Let the fondant dry completely.
- Make an assembly line with the fondant dipped cherries, tempered chocolate and a baking sheet line with clean parchment or silicone baking mat.
- Dip each cherry into the chocolate, completely covering the fondant. Allow the excess to drip back into the bowl.
- Set the chocolate dipped cherries on the sheet pan. Allow the candies for cure for at least 2-3 days before serving.
Pastry Chef Tips
- Soak the cherries and make the fondant the day before you want to make the candies. The next day you’ll be ready to proceed with dipping.
- When you drain the alcohol soaked cherries, make sure to blot them thoroughly with paper towels. Any residual moisture on the cherries can cause the fondant to slide off.
- If the fondant becomes too thick as you’re dipping the cherries, microwave it for just a few seconds to loosen it up. Don’t overheat the fondant or you’ll loose the crystals.
- You can add a few DROPS of water to thin the fondant. Be careful because it’s very easy to overdo it and make the fondant runny.
Storage
Cherry cordials can be stored in a covered container at room temperature. Allow the cherries to cure for at least 2-3 days before serving. After 3 days the fondant should be turned into a syrup. The cherries will keep at room temperature for at least 2 weeks.
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Cherry Cordials Recipe
You can make classic Cherry Cordials at home. Cherries, Kirschwasser, and dark chocolate come together for the ultimate candy treat.
candies
Ingredients
- 16 oz maraschino cherries (with stems)
- 4 oz Kirschwasser (½ cup)
- 16 oz granulated sugar (2 cups)
- 4 oz water (½ cup)
- 2 ¾ oz light corn syrup (¼ cup)
- 16 oz semi-sweet chocolate
Instructions
- Drain 16 oz maraschino cherries, reserving the liquid. Place the cherries back in the jar and pour 4 oz Kirschwasser over the cherries. Add as much of the reserved liquid as needed to completely cover the cherries. Don't discard the rest of the cherry liquid yet. Close the jar and set it aside for at least 12 hours, or overnight.
- Have a food processor set up near the stove. Combine 16 oz granulated sugar, 2 tablespoons of the reserved maraschino cherry liquid, 4 oz water and 2 ¾ oz light corn syrup in a saucepan. Bring the liquid to a boil over high heat. Do not stir the syrup once it begins to boil. Reduce the heat to medium high. Dip a pastry brush in water to clean any splatters from the sides of the pan. Place a thermometer into the syrup and boil until the temperature reaches 240 °F.
- Remove the pot from the heat and immediately pour the syrup into the food processor. Rinse the thermometer to remove any sugar crystals and set the thermometer into the syrup. Do not disturb the syrup as it cools.
- Allow the syrup to cool between 130 °F– 140 °F. Remove the thermometer. Process the syrup for 3-4 minutes until it thickens and becomes opaque.
- Pour the fondant into a microwave safe container. Sprinkle 2 teaspoons of water over the fondant to cover the surface. This will prevent it from forming a crust. Cover the container and set aside for several hours or overnight.
- Line 2 sheet pans with parchment paper or silicon baking mat. Drain the cherries and thoroughly blot them dry with paper towels. The drier the cherries, the better the fondant will adhere.
- Warm the fondant in the microwave in 10 second increments until it is a little warmer than body temperature and loosens up enough to thickly coat the back of a spoon. Don't let the fondant get warmer than 160 °F or you'll loose the crystals.
- Use the stem to lift a cherry and dip it into the fondant, covering the cherry up to the stem. Hold the cherry over the bowl to allow the excess fondant to drip back into the bowl. Set the cherry onto one of the lined sheet pans. Continue dipping all the cherries. You may need to rewarm the fondant if it becomes too thick to dip. You can sprinkle a few drops of water to loosen up the fondant if needed. Don't add too much water or the fondant won't stick to the cherries. Set the cherries aside to dry while you temper the chocolate. Visit this post to see how to temper chocolate.
- Lift a cherry by the stem and dip it into the tempered chocolate, covering all the fondant and going a little up the base of the stem. Hold the cherry over the bowl to allow the excess chocolate to drip back into the bowl.
- Set the cherry onto the other lined sheet pan. Continue dipping all the cherries. Allow the chocolate set completely before packing the cherries into a covered container. Store at room temperature. The fondant layer needs a couple of days to melt and become the cordial syrup. Wait at least 2-3 days before serving.
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Video
Notes
The Kirschwasser not only adds the “cordial” to the candy, but it also turns the fondant into a syrup. If you don’t want to use alcohol, add 1/4 teaspoon Invertase to the fondant. The invertase will break down the crystals in the fondant, turning it into a syrup just like the alcohol does.
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Hi
This is my first time attempting these with alcohol, is the alcohol infused enough Or stays intact enough to where these should not be given to kids I’m assuming? I know some times goodies made with alcohol are ok bc it evaporates out or cooks off
The alcohol will be intact in these candies. They’re probably not for young children. That being said, no one is going to get drunk eating 1 or 2 candies, so for older kids use your judgement.
Hey:
I was just wondering if, after everything, you can actually taste the alcohol?
Yes, you can. That is the classic taste.
Can anyone help with some advice on the fondant? I’m following the measurements exactly – stir it until it’s near boiling, then boil untouched to 240, straight to food processor, cool untouched to 120… but when I turn the food processor on the syrup is so thick the blades can hardly move and the motor gives up after a few seconds. It’s not a cheap food processor – the 14 cup cuisinart one recommended by America’s Test Kitchen and by all accounts a total work horse. I’ve tried twice with the same result. Any ideas on what I’m doing wrong? Thanks!!
Hi Larissa. You can try processing the fondant a little before 120F. I like to get it a little cooler because I find it crystallizes faster. But you can start processing at 130F or even 140F if you find it’s setting up too fast. Let me know if that helps. If so, I’ll add a note to the recipe.
Hi! I’m really looking forward to making these this season! This is my first time seeing a recipe with an alcohol substitute which is exciting because that runny fondant is just the absolute best! That being said, would you recommend still soaking the cherries in something overnight to help enhance the flavor? Like a watered down emulsion? Or extract? Or something? Thanks so much for sharing!!
Hi Stacey, I guess you could soak the cherries in extract. Maybe a little almond extract. Almonds and cherries are natural flavor partners. You can make a sugar syrup or keep the syrup from the cherries. Start with just a 1/4 teaspoon of almond extract because it can be quite strong.
Hi, I’m so glad I found someone who will make cherry cordials the old fashioned way. I made it every Christmas for family and friends. Even I have been making it for few years in a row, I hate making fondant. It is so hard to get it right, I tried kneading my hand, or throw it in to kitchen aid to knead. The most common way I found online is food processor, but I don’t have one. I do own a blendtec, but the fondant seems to get harden pretty fast. Just wondering if you have any good tip about the fondant making?
Hi Ivy, I agree that fondant making is a pain! A food processor is definitely the best way to create the “crystals” in the fondant. I wish I had another idea for you, but I would say a strong blender is as close as you can get. But a blender has a much smaller blade that a food processor. The only other possibility would be to by dry fondant mix.