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
- ½ tsp Invertase
- 1 ½ 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.
Recipe
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
- 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.
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Barbara
what the heck is invertase?
Barbara
What the heck is invertase? Never heard of it in a recipe.
Barbara
Where can you get invertase
Marty
Amazon.com
Katie Poore
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.
connie
I just wrap mine in fondant and they turn out great.
Deborah
do you leave them sit out on the counter for the week? After that, how long will they last in an airtight container?
Alison
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.