This recipe has been in the archive for a very long time so I figured with Valentines just around the corner it was the perfect time to dust it off and give it new life. Despite the fact that this is one of the few recipes that takes more than a “few minutes”, it’s well worth the extra effort. They’d make a perfect Valentine treat for someone special … or yourself for that matter. I know I ate more than my fair share!
If you don’t have a double boiler pan, simply put a couple cups of water in a medium sauce pan, then put a smaller sauce pan inside making sure the smaller one doesn’t touch the bottom of the larger pan. This is so that the heat of the simmering water melts the chocolate but keeps it from burning since the chocolate is not in direct contact with the heat source. I personally don’t recommend melting the chips in the microwave because it takes time to fill all the molds and by the time you get to the last one the chocolate will have hardened back up; but in the boiler the chocolate stays warm and melty making it much easier to work with.
- 2 cups confectioners sugar
- 2 teaspoons vanilla
- 1/2 C. heavy cream
- 1 jar maraschino cherries, drained very well & cut in half.
- cordial cherry candy molds – I used two but for faster making, buy 3 or 4!
- 1 12 oz. package milk chocolate chips – this is personal preference. I think next time I’ll try semi sweet because the milk chocolate seemed a little too sweet.
1. Using a double boiler, bring water to a boil then reduce to a simmer while stirring the chocolate chips to melt them.
2. In a small bowl add sugar, vanilla and heavy cream. Mix very well until it’s a thick consistency with no lumps. Set aside.
3. Put a very tiny dollop of chocolate in the bottom of each mold; just enough to coat up the sides. Leave enough room for the cherry, the sugar filling and another dollop of chocolate! If you have a candy squeeze bottle it would make this process very easy.
4. Chill the molds in the refrigerator 1-2 minutes.
5. Remove from fridge and put a tiny dollop of the sugar mixture in each mold. Then place 1/2 cherry into sugar mixture. 6. Now comes the “tricky” part. Put one last TINY dollop of chocolate to cover each cherry. Try not to go outside the mold – the more careful you are on this step the better your cordial cherries will look when they’re finished (mine have a rough edge…this was my first attempt!).
7. Lightly tap the molds onto a flat surface to release air bubbles.
8. Chill in the refrigerator for 10-15 minutes or until mold appears frosty and the candy pieces are firm.
9. Invert mold onto flat surface and tap gently to remove finished candy pieces. (If candy doesn’t release easily from the mold, chill two to three additional minutes. Do not force candy out of mold.)
Once these are prepared, if you want to liquefy the centers, store them at room temperature for about a week. However, mine were melting just by sitting on the cupboard so I put them in a Tupperware with wax paper between layers and sealed tightly. They didn’t last long enough to worry about shelf life!