This enzymatic method using invertase (or, alternately, simply soak the cherries in alcohol) produces the best cordial cherries but they must be allowed to sit undisturbed for four weeks — so you have to make them a month in advance.
When making cordial cherries, it is important to properly temper the chocolate. If new to candy making, I recommend you learn and practice proper chocolate tempering prior to any attempt at making cordial cherries — otherwise the chocolate will not hold up properly and the liquid will ooze out.
Even if the chocolate does manage to survive the one month wait, it will dissolve very quickly in the hands.
Tempering chocolate is not difficult — but it is a learned skill that requires a bit of practice — and it must be done properly to be successful at making cordial cherries.
It is better to use a candy thermometer to ensure perfection when tempering chocolate for cordial cherries. Although I have been doing it for so many years that I don’t normally require a candy thermometer to temper my chocolate, I always use one when tempering chocolate that I’m going to be using to coat cordial cherries.
Invertase is an enzyme produced by yeast which catalyzes the hydrolysis of sucrose, forming invert sugar. In other words, it turns your cordial cherry fondant into a syrupy liquid. It is a liquid that is purchase in a bottle.
It may be found in stores that carry candy making supplies and equipment or may be purchased from a number of online sources.
An alternative to using invertase is to simply soak the cherries in a jar of a really good brandy or rum for several days to a week. Place the cherries in a jar, cover completely in booze, seal tightly with a lid. Allow to sit at room temperature for 24 hours or more. Refrigerate to chill for at least 8 hours prior to making cordial cherries (chilling helps keep the fondant from getting too soft when they are being wrapped). Spoon into a colander to remove any excess alcohol and wrap in fondant. Recap the jar of alcohol and use later to make boozy holiday punch or other beverages.
You could make cordial cherries without using invertase or soaking the cherries in alcohol, however, the fondant will not liquefy. On the bright side, you may eat them right away.
I actually prefer to use traditional, old fashioned, alcohol soaked cherries. However, if making cordial cherries for gift giving purposes, it is better to use invertase since not everyone wants or can have the alcohol.
Cordial Cherries
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners’ sugar
3 tablespoons cherry liqueur (or substitute maraschino juice or cherry syrup)
1 tsp. liquid invertase (or use alcohol soaked cherries)
1 pound chocolate confectioners’ coating
1-1/2 to 2 pounds semi-sweet chocolate
40 to 60 maraschino cherries (20 ounce jar), drained, chilled
Combine the butter, corn syrup, reserved cherry liquid, and liquid invertase and blend until well combined then add powdered sugar and beat on low speed until ball of fondant forms.
Check consistency to see if soft but not so sticky unable to handle and if needed add a little more confectioners’ sugar.
Note: More sugar equals longer time needed for invertase to break the sugars down into syrup.
Using spoon or candy scoop obtain a portion of fondant and form a quarter sized ball rolling around in palms and place on waxed paper lined baking tray until all fondant is used.
Flatten ball in palm and roll a chilled cherry inside, then return to baking tray.
TIP: Using chilled cherries helps prevent the fondant from becoming too warm, soft, and sticky in your hands when wrapping the cherries. If new to doing this, and unable to perform the task quickly enough, it also helps to coat hands lightly in confectioners’ sugar or to dip your hands in a bowl of iced water then quickly dry them very well.
Chill fondant wrapped cherries for 1 hour.
Dip in in properly tempered chocolate coating well to avoid leaks.
NOTE:
If new to candy making, do not attempt this recipe until you have learned and practiced tempering chocolate. It isn’t difficult to temper chocolate, but it is a learned skill, requires a little practice, and must be done properly to have cordial cherries that won’t leak or easily melt.
Place on waxed paper to allow chocolate to fully set at room temperature.
Do not refrigerate or the fat solids will separate and rise to the surface — causing your perfectly tempered chocolate to turn an unsightly, splotchy, speckled, grey and/or beige color and they will loose their sheen (shine). Furthermore, properly tempered chocolate will fully set at room temperature without any difficulty.
Store in a closed airtight container away from sources of heat or cold drafts maintaining them at a consistent room temperature.
The container does not have to be airtight but it needs to protect against dust, ants, and other invaders.
Put them someplace they won’t be disturbed.
The proper temperature is important for good enzymatic action to occur which will turn the fondant into a proper syrupy liquid. Keep them between 64 F and 76 F degrees.
Wait four weeks to allow invertase or alcohol to convert the sugars and break down the fondant into that classic syrupy liquid.
What about the stems?
It is not absolutely necessary to use cherries with stems but it does make coating them in chocolate faster, easier, and you get a smoother finish.
Otherwise, you can use a very, very small and shallow spoon to dip them into the chocolate and then use a toothpick to roll them off the spoon.
The use of a toothpick avoids messing up the coating as badly and from having them become too heavily coated in the chocolate that collected in the spoon — which could spread out as they are left to set up forming a large pool which solidifies into an unsightly, large disc surrounding the base of each cherry. These discs can be carefully sliced away using a razor or similarly thin and sharp blade — while being careful not to cut or break an opening in the cordial — which would cause leakage later on when the fondant becomes a liquid.
You do not want to use a slotted spoon, however, to dip the cherries because as the chocolate drains and streams back down, in thin ribbons, it very quickly cools and sets — forming solid clumps in your otherwise smooth tempered chocolate.
If you do not wish have stems, you may also wait until the chocolate has fully set prior to very carefully removing them. Carefully roll stem between thumb and forefinger to “spin” it around — grasp the stem with thumb and forefinger positioned closer to the base rather than at the top or middle of the stem. Do not simply pull up on stems or you will likely break open your cordial. You must spin the stems to free them from the cherry first.
It is possible that the cherry may just spin loosely inside of its fondant casing, however, in which case you will either have to leave the stem in place — or risk breaking your cordial apart by pulling upwards on the stem to free it from its cherry.
Have a small amount of freshly tempered chocolate ready to dab or pipe (I find that a syringe works best) into the opening left behind when the stems are removed. Even a tiny opening will result in leaks. The tip of the syringe or piping bag needs to very small to be able to fill the tiny hole — yet large enough to allow the chocolate to slowly flow out — much easier said than done.
If you are skilled at making hand dipped chocolates, then they can be skillfully hand dipped — and give it your signature mark. It must be done quickly so the fondant does not become too soft — and skillfully to ensure that perfectly smooth coating with its lovely sheen.
If not skilled at making hand dipped chocolates, then you will end up with an unsightly, uneven, rough coating with holes and thin areas where leakage will occur.
Leaving in the stems is actually traditional — and it is a status symbol — because it proudly shows that the cordials were lovingly and painstakingly homemade — literally by hand — rather than mass marketed on a manufacturing assembly line.
Leave a Reply