Homemade Cherry Cordial

Me: Do you have a recipe for cherry cordials?

ChatGPT: Oh yes — I do! 🍒 Here’s a classic homemade Cherry Cordials recipe — just like the luscious ones with the soft, sweet center and chocolate shell that melt in your mouth:

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🍒 Homemade Cherry Cordials

Ingredients

For the filling:

• 1 (10 oz) jar maraschino cherries, drained (reserve juice)
• 3 tbsp unsalted butter, softened
• 2 tbsp corn syrup (or honey)
• 2 cups powdered sugar
• 1–2 tsp reserved cherry juice (for consistency)

For the coating:

• 10–12 oz semi-sweet or dark chocolate chips (or coating chocolate)
• 1 tbsp shortening or coconut oil (optional, for smooth melting)

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Instructions

1. Prepare the Cherries:

   • Drain the maraschino cherries and pat them very dry with paper towels.
   • Place them on another paper towel while you prepare the fondant filling — moisture can cause the coating to seize.

2. Make the Fondant Filling:

   • In a bowl, cream together the butter and corn syrup until smooth.
   • Gradually add powdered sugar, mixing until it forms a thick, pliable dough.
   • Add 1–2 tsp cherry juice a little at a time if needed for softness.
   • Chill for 20 minutes — this makes wrapping the cherries easier.

3. Wrap the Cherries:

   • Scoop about 1 teaspoon of fondant, flatten it in your palm, and wrap it around a cherry.
   • Roll gently into a ball, sealing completely.
   • Place wrapped cherries on a parchment-lined tray and chill for 30 minutes.

4. Coat in Chocolate:

   • Melt chocolate and shortening (if using) in a double boiler or microwave in short bursts, stirring until smooth.
   • Dip each cherry center in the melted chocolate using a fork or dipping tool, letting excess drip off.
   • Place on waxed or parchment paper to set.

5. Ripen for Perfection:

   • Once all are coated, let them stand at room temperature until firm.
   • For best results, store them in an airtight container for 1–2 weeks in a cool place.
     • During this time, the fondant liquefies around the cherry, giving that gooey cordial center!

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🍫 Tips

• Want a quicker “soft” center? Add ½ tsp invertase (an enzyme used in candy making) to the fondant before wrapping the cherries — it speeds up the liquefying process.
• You can use white chocolate or dark chocolate coatings for variations.

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Me: Is there a reason you would want the cherry to liquefy?

ChatHPT: Excellent question — and yes, there is a reason!

When you make cherry cordials, the goal (for the traditional kind) is to create that liquid, syrupy center surrounding the cherry — it’s what gives the candy that “burst” of sweetness when you bite into it.

Here’s what’s going on behind the scenes:

🍒 Science of the Liquefied Center:

• The creamy fondant you wrap around the cherry is made mostly of sugar.
• Over time, enzymes (or natural chemical processes, if no enzyme is added) break down some of the sucrose (table sugar) into glucose and fructose — sugars that stay liquid.
• This process causes the solid fondant to liquefy into a smooth syrup that surrounds the cherry under the chocolate shell.
• The result is that classic “cordial” texture: crisp chocolate outside, soft syrupy middle, and sweet cherry in the center.

🍬 If You Don’t Want It to Liquefy:

• Simply skip the invertase (enzyme) and eat the candies fresh — you’ll have a creamy fondant-style filling instead of liquid.
• Some people prefer that version because it’s less messy and has more of a fudge-like bite.

So it’s really a matter of personal taste —
✅ Liquefied = traditional cordial candy feel
✅ Creamy = rich cherry truffle feel

Original Facebook post:

https://www.facebook.com/share/v/189AHQYXx7/