Introduction

Chocolate Covered Cherry Cordials are a delightful homemade treat combining sweet maraschino cherries with a soft, sugary center, all enrobed in rich chocolate. Perfect for gifting or savoring during special occasions, these candies bring nostalgic flavors right to your kitchen.

The image shows several round chocolate-covered cherry candies arranged on brown parchment paper over a white marbled textured surface. Each candy has three clear layers: the top layer is a bright red cherry that pokes out of the smooth dark brown chocolate coating, the middle layer is white powdered sugar dusted around the cherry inside the chocolate shell, and the bottom layer is the rich glossy dark chocolate outer shell which is thick and slightly uneven in texture. One candy in the front is bitten in half, showing the bright red cherry center surrounded by the white sugary layer inside the dark chocolate shell. The bright red cherry stands out vividly against the dark chocolate and white powder. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons unsalted butter, at room temperature
6 tablespoons light corn syrup
½ teaspoon kosher salt
4 cups powdered sugar
About 60 maraschino cherries, stems removed
4 ounces unsweetened chocolate
12 ounces semi-sweet chocolate chips (recommended: Guittard)
1 piece (1″x2″x3/4″) of paraffin, found in the baking aisle

Instructions

Step 1: In a large bowl, mix the butter, corn syrup, kosher salt, and powdered sugar until the mixture is smooth and forms a dough-like consistency.
Step 2: Knead the mixture gently until smooth. If the dough feels too soft to handle, refrigerate it briefly to firm up.
Step 3: Take a small amount of dough and flatten it into a circle. Wrap each maraschino cherry with the dough, ensuring it is fully covered.
Step 4: Place the wrapped cherries on a cookie sheet lined with wax paper. Chill them in the refrigerator for at least 2 hours, or overnight, to set.
Step 5: Drain the chilled cherries well and pat them dry on paper towels to remove excess moisture.
Step 6: Melt the unsweetened chocolate, semi-sweet chocolate chips, and paraffin together over simmering water, stirring until smooth.
Step 7: Using forks, dip each wrapped cherry into the melted chocolate, fully coating it. Allow excess chocolate to drip off.
Step 8: Set the coated cherries on wax paper and let them cool completely until the chocolate has hardened.

Tips & Variations

For smoother chocolate coating, gently temper the chocolate mixture or use good-quality chocolate chips for best flavor.
If paraffin is unavailable, you can omit it, but the chocolate will be less firm and glossy.
Try substituting maraschino cherries with dried cherries soaked in cherry liqueur for an adult twist.
Work quickly when dipping cherries to prevent the filling from melting.

Storage

Store your chocolate covered cherry cordials in an airtight container at room temperature or in the refrigerator for up to two weeks. Keep them in a cool, dry place away from direct sunlight to maintain the chocolate’s texture. If refrigerated, bring them to room temperature before serving for best taste. They do not freeze well due to the moisture in cherries.

How to Serve

The image shows round chocolate-covered cherries on brown parchment paper placed on a baking tray, with one cherry cut open in the center revealing a bright red, glossy cherry filling surrounded by a white sugary layer inside the smooth, dark brown chocolate shell. The whole cherries have a polished surface with thin chocolate lines drizzled over them. The background below the tray has a white marbled texture with a glimpse of a shiny red cherry visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries contain more moisture, which can affect the filling and chocolate coating. Maraschino cherries are preferred because they are firmer and less watery, ensuring the cordials hold up better.

What is the purpose of the paraffin in the chocolate coating?

Paraffin helps the chocolate coating harden with a glossy finish and provides a firmer texture. While optional, it gives the cordials a professional, candy-like exterior.