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    Home » Recipes » Christmas Treats

    Homemade Cherry Cordials

    Published: Dec 15, 2014 · Modified: Jun 14, 2023 by Alison · This post may contain affiliate links ·

    Jump to Recipe

    cherry cordials
    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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    cherry cordials ingredients

    INGREDIENTS

    • 10 oz Maraschino Cherries
    • 2 tbsp softened Butter
    • 1 tsp Corn Syrup
    • 1 tbsp liquid from Maraschino Cherries
    • ½ tsp Invertase
    • 1 ½ cup Powdered Sugar
    • 12 oz Semi Sweet Chocolate

    cherriescherry cordial process

    DIRECTIONS

    1. Remove cherries from liquid and place on paper towel lined sheet to drain.
    2. Line a cookie sheet with parchment paper.
    3. Combine butter, corn syrup, 1 tablespoon of liquid from cherries and invertase.
    4. Stir until blended.
    5. Gradually add powdered sugar.
    6. Mixture should come together and not be too sticky.
    7. Form into i/2″ balls and flatten.
    8. Place a drained cherry in the middle and wrap to completely cover cherry.
    9. Roll to round out ball.
    10. Return to prepared sheet.
    11. Place in freezer for at least 30 minutes.
    12. Melt chocolate by microwaving for 45 seconds, stirring and repeating until smooth and melted.
    13. Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.
    14. Refrigerate for 15 minutes to set chocolate.
    15. Use a knife to carefully trim excess chocolate from candies.
    16. Place in sealed container and allow to sit for a week or so for invertase to liquify sugar.

    Recipe

    Homemade Cherry Cordials

    4.14 from 29 votes
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    Ingredients
      

    • 10 oz Maraschino Cherries
    • 2 tbsp softened Butter
    • 1 tsp Corn Syrup
    • 1 tbsp liquid from Maraschino Cherry
    • ½ tsp Invertase
    • 1 ½ 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.

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Tag @everydayshortcuts or use #everydayshortcuts on Facebook, TikTok or Instagram to let us know!

     

    More Christmas Treats

    • Meltaway Cookies
    • Gingerbread House Icing
    • Chocolate Covered Strawberry Christmas Lights
    • Christmas Tree Brownies
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    Alison is a wife and mother of three who embraces the simple life, finding joy in easy recipes, DIY projects, life hacks, and her passion for travel. Learn more about me!

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    Reader Interactions

    Comments

    1. Barbara

      November 05, 2016 at 12:45 pm

      what the heck is invertase?

      Reply
    2. Barbara

      November 05, 2016 at 12:46 pm

      What the heck is invertase? Never heard of it in a recipe.

      Reply
    3. Barbara

      November 05, 2016 at 3:06 pm

      Where can you get invertase

      Reply
      • Marty

        November 12, 2016 at 10:39 am

        Amazon.com

        Reply
    4. Katie Poore

      October 15, 2019 at 10:02 am

      It’s a candy-making ingredient that liquifies fondant centers. Available at most cake/candy supply stores. You don’t need a lot of it.

      Reply
      • connie

        December 26, 2024 at 2:25 pm

        I just wrap mine in fondant and they turn out great.

        Reply
    5. Deborah

      November 14, 2021 at 2:24 pm

      do you leave them sit out on the counter for the week? After that, how long will they last in an airtight container?

      Reply
      • Alison

        November 14, 2021 at 3:01 pm

        Yes, you leave them sit on the counter in an airtight container for a week or two for invertase to liquify sugar. Then, you can keep them in an airtight container and are good for about 1-2 weeks after that.

        Reply
    4.14 from 29 votes (29 ratings without comment)

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