Name: Decadent Cherry Cordials
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 1/3 cup water; 1 tbsp light corn syrup; 1 tsp vanilla extract; 2 tbsp softened butter; About 12 oz (340 g) dark or semi-sweet chocolate; Standard maraschino cherries, drained and stemmed

Jump to Recipe·Print Recipe

Table of Contents

Spread the love

I love making Decadent Cherry Cordials because they taste fancy but are surprisingly simple to make at home. The combination of a silky sugar center, a whole cherry, and glossy chocolate is always a showstopper. If you’re planning a brunch or gift box, these pair nicely with lighter pastries like the homemade almond sweet rolls.

Why Make This Recipe

They’re an elegant homemade candy that looks impressive with minimal plating effort.
The flavor contrast—sweet syrup center, bright cherry, and bittersweet chocolate—is addictive.
You can control ingredients and quality, avoiding preservatives found in store-bought cordials.
They make thoughtful edible gifts that travel well when chilled.
Personal insight: I love making these because the process feels like small-batch candy-making without complicated tools.

If you’re serving a variety of homemade sweets at a party, these cordials sit nicely alongside fun treats like pumpkin patch dirt cups.

Recipe Overview

Prep time: 30 minutes active + 1 hour chilling
Cook time: 10–15 minutes (syrup) + chocolate melting time
Total time: ~1 hour 30 minutes with chilling
Yield: About 24 cordials (using standard maraschino cherries)
Difficulty: Medium — requires candy thermometer and chocolate work
Method: Make a soft fondant syrup, form it around cherries, chill, then dip in tempered or melted chocolate.

My Experience Making This Recipe

I tested this recipe several times, adjusting syrup temperature and beating time until the fondant set with a smooth, pipeable texture. I found that cooling the syrup to about 110°F before beating is the turning point between runny and perfect fondant. Using a candy thermometer and a roomy bowl made all the difference.

How to Make Decadent Cherry Cordials (Chocolate Covered Cherries)

Start by making a soft-ball sugar syrup (2 cups granulated sugar, 1/3 cup water, 1 tbsp light corn syrup). Heat to 238–240°F on a candy thermometer, then cool to ~110°F. Beat the syrup until it turns opaque and thick—this creates the fondant center. Fold in 1 tsp vanilla and 2 tbsp softened butter for flavor and smoothness. Wrap each drained stemmed cherry in about 1 tablespoon of fondant, place on a parchment-lined tray, and chill 30–45 minutes. Melt and temper about 12 oz (340 g) dark or semi-sweet chocolate (or use the quick-melt method below) and dip each chilled cordial, tapping off excess, then set on a silicone mat until firm.

Equipment note: use a candy thermometer, a heavy-bottomed saucepan (or double boiler for chocolate), and a dipping fork or two forks to remove each cherry.

Expert Tips for Success

Use a candy thermometer: hitting 238–240°F (soft-ball) is essential for correct fondant texture. An inaccurate temp produces either too hard or too soft centers.
Cool the syrup before beating: let it rest to ~110°F; beating hotter syrup prevents the fondant from forming.
Temper chocolate for shine: for dark chocolate, melt to 115°F, cool to 82°F, then reheat to 88–90°F to set a glossy shell. If you’re short on time, microwave chocolate chips in 20-second bursts, stirring until smooth, then add 1 tsp neutral oil for shine.
Use chilled fondant: dipping cold centers helps the chocolate set quickly and reduces leakage. If you want frying or high-heat technique references for other treats, the crispy fried sushi roll post has nice equipment notes that inspired my temperature discipline.
Work on a cold tray or marble: keeping formed cordials cold prevents the filling from seeping into the chocolate while it sets.

How to Serve Decadent Cherry Cordials

Arrange them on a small platter sprinkled with cocoa or finely chopped toasted almonds for contrast.
Include as part of a dessert board with cookies and cheeses; they pair well with baked goods like sourdough discard bagels for a brunch spread.
Package in small food-safe boxes with parchment for gifts; keep chilled during transport to avoid melting.
For parties, serve chilled on a chilled plate to slow chocolate softening.

Storage and Reheating Guide

Store cordials in a single layer in an airtight container in the refrigerator for up to 2 weeks. Put parchment between layers to prevent sticking. For longer storage, freeze on a tray until solid, then transfer to a freezer-safe container for up to 3 months; thaw in the refrigerator for several hours before serving. Avoid reheating—chocolate will bloom if warmed and cooled repeatedly; instead, let them come to near-serving temperature in the fridge and then sit at room temperature 10–15 minutes before serving.

Recipe Variations

Alcohol-infused cordials: stir 1–2 tbsp kirsch or cherry brandy into the cooled fondant before forming for classic boozy cordials.
Dairy-free: use coconut oil or vegan butter instead of butter and choose dairy-free chocolate for a vegan-friendly version.
Using fresh cherries: pit sweet cherries and dry thoroughly; reduce fondant moisture slightly (cook a degree longer) to account for fresh fruit juices.
Different centers/coatings: press a small spoonful of berry jam or almond paste into the fondant before wrapping, or roll cordials in crushed nuts before the chocolate sets. If you’re experimenting with alternative coatings, techniques shown in the crispy fried sushi roll article gave me ideas for texture contrasts.

Nutritional Highlights

These are a sugar-forward treat—expect ~90–130 calories per cordial depending on chocolate type and size.
They provide quick energy from sugars and some antioxidants if you use dark chocolate (70% cocoa or higher).
Allergens: contains dairy if made with butter or milk chocolate; chocolate often contains soy lecithin. Check labels if making nut-free treats or using substitutes. Portion guidance: one or two cordials per serving is a reasonable dessert portion.

Troubleshooting Common Issues

Fondant is too runny: likely didn’t reach the soft-ball temp (238–240°F) or wasn’t cooled enough before beating; reheat gently to 240°F and try again, then cool properly.
Chocolate dulls or blooms after cooling: chocolate wasn’t properly tempered or experienced temperature shock; re-temper the chocolate or use a higher-cocoa dark chocolate for more stable results.
Filling leaks after dipping: ensure fondant and cherries are well chilled and dry before dipping; use a thicker coating technique or double-dip to seal seams.

Frequently Asked Questions

Q: Can I use maraschino cherries instead of fresh cherries?
A: Yes. Drained maraschino cherries are convenient and already sweet, so you can use slightly less fondant per piece. Pat them dry well so the sugar mixture adheres and the chocolate sets cleanly.

Q: Do I have to temper the chocolate?
A: Tempering gives the best glossy finish and a firm snap, but it’s not required for flavor. For easy home use, melt chocolate gently and add 1 tsp neutral oil for shine; expect a softer shell that may bloom over time.

Q: How do I make a boozy center without it being runny?
A: Add 1–2 tbsp of liqueur to the cooled, beaten fondant—too much liquid will soften it, so keep additions small. Alternatively, brush a little liqueur on the cherry and use non-alcoholic fondant for stability.

Q: Can I make the fondant ahead and store it?
A: Yes—store sealed fondant in the fridge for up to a week. Soften at room temperature and rebeat briefly if it becomes stiff before wrapping cherries.