Candy Cordials
Delightfully indulgent and surprisingly simple to make, Candy Cordials are the perfect bite-sized treat for chocolate lovers and dessert enthusiasts alike. These homemade confections feature a rich dark chocolate shell that encases a luscious filling of sweetened syrup and a juicy candied or maraschino cherry. A touch of cherry liqueur or amaretto can elevate the flavor profile, making them an ideal choice for special occasions or holiday gifting. Crafted using mini molds and just a few ingredients, this recipe blends elegance and ease, with a melt-in-your-mouth texture that’s impossible to resist. Whether you’re a fan of classic chocolate candies or looking for an impressive homemade edible gift, these Candy Cordials are a must-try indulgence!
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Recipe Information
Ingredients
- 340 grams Dark chocolate (at least 70% cocoa, finely chopped)
- 240 grams Powdered sugar
- 60 ml Light corn syrup
- 30 ml Cherry or liqueur flavoring (like kirsch or amaretto, optional)
- 24 pieces Candied or maraschino cherries (drained and patted dry)
Instructions
Step 1: Prepare a double boiler by setting a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Melt the finely chopped dark chocolate gently, stirring frequently, until smooth and glossy. Remove from heat.
Step 2: Line a mini muffin or candy mold tray with parchment or wax paper if necessary. Spoon a small amount of melted chocolate into each mold, using the back of a spoon or pastry brush to coat the sides and bottom evenly. Reserve the remaining chocolate for sealing. Set the tray in the refrigerator to chill for 10 minutes or until the chocolate is firm.
Step 3: In a separate bowl, combine powdered sugar, light corn syrup, and your chosen flavoring (if using). Mix well until the consistency resembles a thick but pourable syrup. Adjust the texture with a few drops of water if needed.
Step 4: Place one candied or maraschino cherry into each chocolate-coated mold. Pour a small amount of the sugar syrup mixture over each cherry to fill the mold nearly to the top but leaving space for sealing with chocolate.
Step 5: Reheat the reserved melted chocolate in the double boiler if it has begun to harden. Spoon the warm chocolate over the top of each mold to seal in the filling. Smooth with a spatula or the back of a spoon to create an even finish.
Step 6: Return the tray to the refrigerator and chill for at least 30 minutes or until the chocolate shell is completely set.
Step 7: Carefully remove the candy cordials from the molds. Trim any excess chocolate edges with a sharp knife if needed for a clean appearance.
Step 8: Store the candy cordials in an airtight container at room temperature for up to 1 week. For best results, allow them to sit for 24 hours before serving, which lets the syrup inside become perfectly liquid.
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 528.6 g | 192% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 431.4 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 2496 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
