Description
A delightful homemade version of the classic chocolate-covered cherry candy, featuring a sweet maraschino cherry encased in a fondant-like sugar shell and dipped in rich dark chocolate.
Ingredients
Scale
For the Crust:
- 1 (10-ounce) jar maraschino cherries with stems, well-drained
- 3 tablespoons softened unsalted butter
- 3 tablespoons light corn syrup
- 2 cups powdered sugar, sifted
- 1/4 teaspoon almond extract
- 12 ounces high-quality dark chocolate, chopped
- 1 tablespoon coconut oil or shortening
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the softened butter, corn syrup, and almond extract. Gradually mix in the powdered sugar until a smooth, pliable dough forms. If it’s too sticky, add a bit more powdered sugar.
- Wrap each drained cherry with about a teaspoon of the sugar dough, completely enclosing it and forming a small ball. Place the balls on a parchment-lined baking sheet and freeze for at least 30 minutes, or until very firm.
- Melt the dark chocolate and coconut oil together in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Using the stems, dip each frozen cherry ball into the melted chocolate, ensuring it’s completely coated. Let the excess chocolate drip off.
- Place the dipped cordials back on the parchment paper. Let them set at room temperature until the chocolate is fully hardened, about 1-2 hours. For best results, store in an airtight container for 1-2 days to allow the centers to soften.
Notes
You can customize the seasonings to taste.