Homemade Candied Cherries: Soft-Ball Syrup Method
Transform jarred maraschino cherries into glossy candied gems using a reserved juice and sugar syrup cooked to soft-ball stage. The cherries simmer gently until slightly wrinkled and firm, absorbing the syrup's sweetness over 45-55 minutes. Cool completely before storing or using in desserts, cocktails, and garnishes.
Ingredients
Instructions
- 1
Drain the cherries and reserve 1/4 cup of juice.
- 2
Combine the reserved cherry juice and sugar in a medium saucepan.
- 3
Cook over medium heat until the sugar is mostly dissolved and more liquid than granular, about 2 to 3 minutes.
- 4
Add the cherries to the pot and bring the mixture to a boil.
- 5
Cover the pot, reduce heat, and simmer gently.
- 6
Simmer for 45 to 55 minutes, stirring gently every 10 minutes or so, until the cherries are slightly wrinkled and firm when tested with a spoon and the syrup reaches soft-ball stage (about 235°F).
- 7
Remove from heat and uncover the pan.
- 8
Allow the cherries and syrup to cool to room temperature.
- 9
Transfer the cooled cherries to a parchment-lined baking sheet or plate using a slotted spoon or strainer.
- 10
Use immediately or store in an airtight container in the refrigerator.
Tips
Check cherries every 10 minutes to ensure even cooking and prevent sticking.
The soft-ball stage (235°F) is crucial for proper texture; use a candy thermometer for accuracy.
Good to Know
Airtight container in the refrigerator for up to 6 months.
Prepare up to 6 months in advance and refrigerate.
Use as garnish for desserts, cocktails, ice cream, or eat straight from the container.
Common Mistakes
Do not skip stirring every 10 minutes to avoid uneven cooking and crystallization.
Do not remove from heat before reaching soft-ball stage to avoid syrup that is too thin.
Do not cool cherries in the pot to avoid over-absorption of syrup and mushy texture.