Homemade Cherry Cordials
Nothing is better than homemade candies as they taste so good and a joy to make. I love Cherry Cordials but don’t want to spend $10 -$20 a box for them. You can make Homemade Cherry Cordials at home for less and they make great holiday gifts. And if you like cherries, try my Cherry Chocolate Kiss Cookies Recipe.
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INGREDIENTS
- 10 oz Maraschino Cherries
- 2 tbsp softened Butter
- 1 tsp Corn Syrup
- 1 tbsp liquid from Maraschino Cherries
- 1/2 tsp Invertase
- 1 1/2 cup Powdered Sugar
- 12 oz Semi Sweet Chocolate
DIRECTIONS
- Remove cherries from liquid and place on paper towel lined sheet to drain.
- Line a cookie sheet with parchment paper.
- Combine butter, corn syrup, 1 tablespoon of liquid from cherries and invertase.
- Stir until blended.
- Gradually add powdered sugar.
- Mixture should come together and not be too sticky.
- Form into i/2″ balls and flatten.
- Place a drained cherry in the middle and wrap to completely cover cherry.
- Roll to round out ball.
- Return to prepared sheet.
- Place in freezer for at least 30 minutes.
- Melt chocolate by microwaving for 45 seconds, stirring and repeating until smooth and melted.
- Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.
- Refrigerate for 15 minutes to set chocolate.
- Use a knife to carefully trim excess chocolate from candies.
- Place in sealed container and allow to sit for a week or so for invertase to liquify sugar.
Homemade Cherry Cordials
Ingredients
- 10 oz Maraschino Cherries
- 2 tbsp softened Butter
- 1 tsp Corn Syrup
- 1 tbsp liquid from Maraschino Cherry
- ½ tsp Invertase
- 1½ cup Powdered Sugar
- 12 oz Semi Sweet Chocolate
Instructions
- Remove cherries from liquid and place on paper towel lined sheet to drain.
- Line a cookie sheet with parchment paper.
- Combine butter, corn syrup, 1 tablespoon of liquid from cherries and invertase.
- Stir until blended.
- Gradually add powdered sugar. Mixture should come together and not be too sticky.
- Form into i/2" balls and flatten. Place a drained cherry in the middle and wrap to completely cover cherry. Roll to round out ball. Return to prepared sheet.
- Place in freezer for at least 30 minutes.
- Melt chocolate by microwaving for 45 seconds, stirring and repeating until smooth and melted.
- Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.
- Refrigerate for 15 minutes to set chocolate.
- Use a knife to carefully trim excess chocolate from candies.
- Place in sealed container and allow to sit for a week or so for invertase to liquify sugar.
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what the heck is invertase?
What the heck is invertase? Never heard of it in a recipe.
Where can you get invertase
Amazon.com
Where to Buy Invertase
Since invertase is commonly used in baking and candy making, the best place to look for it is in well-stocked cake decorating and candy supply stores. It is also found on many candy supply websites.
History
Invertase actually goes back several years. Chemists in the 1800s were studying the effect of yeast on sugar and realized that before the sugar began fermenting it changed form. After much research, the chemists isolated the enzyme that caused this: invertase.
By the year 1900, the process for deriving invertase from yeast was commonly used. Over the course of the next 20 plus years, chemists found many uses for invertase, most importantly in candy-making.
How Invertase Works
When invertase is added to sugar candy recipes, like fondant candy fillings, it gradually liquefies the fondant. This is one way of producing the liquid center in candies like cherry cordials. The reaction takes a few days to occur, so there is a waiting period when making liquid centers with invertase. This enzyme also makes fondant appear smoother.
Although it sounds like something made in a lab, invertase is a part of many different natural processes. It is what helps bees transform nectar into honey. And we actually have our own supply of invertase as part of our saliva.
How Much is Needed
The exact amount of invertase needed depends on many factors. These include the strength and preparation of the invertase, the temperature of the environment, and the recipe itself. As a very general rule, you should add between 1/4 teaspoon and 1 teaspoon of invertase per pound of fondant.
Storage
The invertase itself should be stored in the refrigerator for longevity. Cold temperatures slow the invertase reaction. Candies with invertase should be stored at room temperature instead of in the refrigerator for the best and fastest results.