For an easily printable recipe, please see the Chocolate-Covered Cherries recipe page.
Begin by gathering your ingredients:
- 40 maraschino cherries with stems (about one 20-oz jar)
- 1/4 cup (2 oz) butter, softened to room temperature
- 1 tbsp light corn syrup
- 2 tbsp reserved cherry liquid (can substitute cherry liqueur)
- 1/2 tsp almond extract (optional)
- 1 tsp liquid invertase (see note below)
- 3 cups powdered sugar, sifted
- 1 lb semi-sweet chocolate
This recipe calls for invertase, which helps the fondant center turn to liquid. Invertase is an enzyme that liquefies sugar, and you can learn more about what it does and where to get it on this invertase page
. It can be omitted without affecting the taste, but your centers will not liquefy. As an invertase alternative, soaking the cherries in an alcohol like brandy before making the candy will also produce a liquid center after a week or so. Even with the invertase, you can expect it to take about a week for your centers to liquefy, so make sure you factor that waiting period into making this candy.