Cherry Cordials

By kayjayjohnson

Ingredients

• 2 (10-oz) jars maraschino cherries (you’ll need 40-50)
• 1/4 c butter, softened
• 2 1/4 c powdered sugar
• 1 T reserved cherry juice
• 1/2 t vanilla extract
• 1/4 t almond extract
• 1 (12-oz) bag semi-sweet chocolate chips
• 1/4 cake paraffin wax, shredded OR 2 T vegetable shortening

Details

Adapted from veronicascornucopia.com

Preparation

Step 1

Drain the cherries, reserving the juice. Shake them out well in the colander (do not rinse) and then place them on a double layer of paper towels to dry. Place a paper towel on top and roll your hands around on top of it to help dry them off. Leave them on the paper towel (replacing if it is very wet) while you prepare the fondant.

Cream the butter with 1 cup of the powdered sugar, then add 1 T reserved cherry juice, the extracts, and the remaining sugar; stir until mixed. You may have to knead it with your hands as it will be firm like dough.

Line a baking sheet with wax paper. Take small pieces of fondant, about 1 or 2 teaspoons, and press them flat on your palm. Wrap around the cherries, pinching off the excess before rolling them smooth and placing on the wax paper. Repeat until all cherries are covered with the fondant. Set in the freezer until well chilled. I did this step a day in advance and proceeded with the dipping the following day, so they were frozen hard.

Melt the chocolate chips and shredded paraffin or shortening until smooth. Dip each cherry in the chocolate using a fork, drawing fork across rim of pan to remove excess coating. Drop coated cherry upside down onto waxed paper, swirling a thread of coating from fork across top for a decorative touch (after a while, I used my finger instead to swirl the chocolate on top). Once all are coated, place in the refrigerator until the chocolate is set; check bottoms and reseal with additional melted coating, if necessary. You want every part of the center covered or it will start to leak out as it liquefies. Store in a cool place (do not refrigerate) for 2 weeks to form cordial.

Notes: Using the cherry juice makes a pink center. If you want it to be white, just use milk instead of the juice. If you like, you can soak the cherries in alcohol, such as rum, brandy, Kirsch, port, cognac, amaretto etc., to give them an extra flavor kick! Just drain the cherries and soak them overnight , then drain them again before proceeding with the recipe.

*Update: the centers got softer but never completely liquefied before they were devoured. I dried the cherries extremely well, and I believe leaving them a little damp would allow the centers to better liquefy.