Gluten Free Cherry Cordials

and of course...

Cherry Cordials


  • 1/2 cup butter softened
  • 2 cups marshmallow creme
  • pinch of salt
  • 1 tsp almond extract
  • 4 cups confectioners’ sugar
  • 1 jar (16 oz) maraschino cherries, well drained
  • 2 cups (12 oz) semisweet chocolate chips*
  • 2 tbl shortening


Make sure your cherries are well drained. Place them on a few sheets of paper towel. If there is too much juice left in them they will leak later when you dip them.

In a mixing bowl, cream butter. Add marshmallow cream, salt, extract and sugar; mix well. Knead into a large ball and chill for 1 hour. Roll into 1-inch balls and flatten into 2-inch circles. Wrap circles around cherries and carefully shape into balls. (roll in the palm of your hand) Place on wax paper-lined baking sheet. Chill for 4 hours or overnight.

Melt chips and shortening in double boiler or microwave. Dip cherries into chocolate using a toothpick. Make sure to seal up the hole or juices will leak out later. Place on waxed paper to harden. Store in a covered container for 1-2 weeks. Makes about 4 1/2 dozen

Chef’s tip: melt some white chocolate and drizzle it on top once the semisweet has hardened. This creates a very professional look like you would see in a candy store. Also try different varieties of chocolate to dip. Dark chocolate balances the sweetness and white chocolate is always a favorite.

*Make sure all of your ingredients are gluten free. Check your chocolate chips and almond extract. I did use vanilla in place of the almond extract and they still tasted great so don’t fret if you only have vanilla.

Creative Commons License

photo credit: shimelle

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