Cherry Chocolate Fudge: Cherry Chocolate Fudge Recipe

My First Fudge Fiasco

I tried making fudge when I was young. I was so impatient. I turned the heat up high to make it faster.

The chocolate burned. It was a grainy, smoky mess. I still laugh at that. It taught me a good lesson. Good things need a gentle touch and a little time.

Why This Recipe Works

This recipe is my easy friend. The sweetened milk makes it creamy. The chocolate chips melt right into it. You just stir.

No fancy candy thermometers needed. The salt is my secret. It makes the chocolate taste deeper and richer. That little bit matters so much.

A Cherry Happy Accident

I created this by mistake once. I was making plain chocolate fudge. I knocked over my bottle of cherry extract. A good splash went in the pot.

I was worried. But oh my, it smelled amazing. It tasted even better. Now, cherry and chocolate are my favorite pair. What’s your favorite flavor pair? Tell me, I’d love to know.

Let’s Make Some Magic

Get your pot and wooden spoon. Low heat is the key. Stir until it’s all glossy and smooth. Doesn’t that smell amazing?

Then fold in those chewy dried cherries. They give little bursts of tart fruit. Fun fact: The cherry extract gives the whole pan that wonderful flavor, not just the fruit bits. Press it into your pan. The hard part is waiting for it to chill!

Sharing the Sweetness

This fudge is for sharing. It’s why I make it. A small square says “I’m thinking of you.” Food made with care is a kind of love.

Do you have a treat you love to make for people? I always learn new ones from friends. Will you use the crushed candy on top? It makes it so pretty. I think it’s worth the extra sprinkle.

Ingredients:

Ingredient	Amount	Notes
Semi sweet chocolate chips	3 cups
Sweetened condensed milk	14 ounces
Sea salt	¼ teaspoon
Cherry extract	¼ teaspoon
Dried cherries	¾ cup
Cherry candy, crushed	4 tablespoons	optional

My Cherry Chocolate Fudge Story

Hello, my dear. Come sit at the counter. Let’s make some fudge. This recipe reminds me of my granddaughter’s ballet recitals. I always made a special treat for afterwards. Her eyes would light up when she saw the pink candy on top. Doesn’t that smell amazing? It’s so simple, you can do it. I still laugh at that one time I used a soup spoon to stir. What a sticky mess that was! Let’s begin.

Step 1

First, line your square pan with wax paper. This little paper is your best friend. It lets you lift the whole block of fudge out later. No sticking! I like to let a little paper hang over the sides. It makes handles. (My hard-learned tip: Grease the pan a tiny bit first. The paper will stick to it and stay put!)

Step 2

Now, find your heaviest pot. Put it on the stove over low heat. Add the chocolate chips and the sweetened condensed milk. Add the salt, too. Stir it often with a big wooden spoon. You want it all to melt together slowly. Be patient. High heat will make the chocolate grainy. We want it smooth and shiny.

Step 3

When it’s all melted, take the pot off the heat. Stir in the cherry extract and the dried cherries. The smell will be wonderful. Those chewy cherries are the best part, I think. They make little sweet surprises in every bite. Quick quiz: What’s the last thing you stir in before pouring? Share below!

Step 4

Pour your fudge into the lined pan. Use your spoon or a spatula to spread it evenly. Now, crush your cherry candies in a bag. Sprinkle those pretty pink bits on top. Press them in gently. This makes it look so special. Like confetti!

Step 5

The hardest part is next. You must wait. Slide the pan into the refrigerator. Let it get firm for a few hours. I usually make it after lunch for an after-dinner treat. Then, use the paper handles to lift it out. Cut it into small squares. It is very rich. So share with a friend.

Cook Time: 15 minutes
Total Time: 2 hours 15 minutes (plus chilling)
Yield: About 36 small squares
Category: Dessert, Candy

Three Fun Twists to Try

This fudge is like a blank canvas. You can paint it with different flavors. Here are three ideas I love. They make a simple recipe feel brand new. My neighbor tried the almond one last week. She said it was perfect with her tea.

Nutty Buddy: Swap the cherries for chopped almonds. Use almond extract instead of cherry. So crunchy and good.

Peppermint Party: Use mint extract and crushed candy canes. Perfect for a snowy December day. It tastes like Christmas.

Sunny Citrus: Try orange extract and dried cranberries. Top with a little orange zest. It’s bright and cheerful.

Which one would you try first? Comment below!

Serving It With Style

This fudge is a star all on its own. But I love making a little plate special. For a party, stack a few squares on a pretty plate. Add some fresh raspberries on the side. The colors are beautiful together. You could also crumble one square over a scoop of vanilla ice cream. Oh my, that is a treat.

What to drink with it? A cold glass of milk is always my first choice. It cuts the sweetness just right. For the grown-ups, a small glass of port wine is lovely. It has a deep, fruity taste that loves chocolate. Which would you choose tonight?

Keeping Your Fudge Fresh and Fabulous

This fudge keeps well in the fridge. Just cover the pan tightly. It will stay good for about two weeks. You can also freeze it for longer storage. Cut it into squares first. Wrap each piece in wax paper. Then place them in a freezer bag.

I once forgot a batch in the back of the fridge. It was still perfect three weeks later. That sweetened condensed milk is a great preservative. This is why batch cooking matters. Making a double batch saves you time later. You will always have a sweet treat ready for guests.

No need to reheat it. Just let a frozen piece sit on the counter for 15 minutes. It will be creamy and ready to eat. Have you ever tried storing it this way? Share below!

Fudge Fixes for Common Kitchen Hiccups

Is your fudge too soft? You did not chill it long enough. Pop it back in the fridge for another hour. Is it too hard or grainy? Your heat was likely too high. Always melt the chocolate on low. Stir it often with a wooden spoon.

I remember when my first batch seized up. I was rushing and turned the burner up. Low and slow is the only way. This matters because gentle heat protects the chocolate’s texture. Your fudge will be silky, not gritty. Are the dried cherries sinking? Toss them in a bit of flour first.

This little trick helps them stay put. Fixing small problems builds your cooking confidence. You learn that most mistakes have easy solutions. Which of these problems have you run into before?

Your Fudge Questions, Answered

Q: Is this fudge gluten-free? A: Yes, if you use certified gluten-free chocolate chips and dried cherries.

Q: Can I make it ahead? A: Absolutely. It is a perfect make-ahead dessert for parties.

Q: What can I use instead of cherry extract? A: Try a teaspoon of almond extract. It pairs beautifully with cherries.

Q: Can I double the recipe? A: Yes. Just use a 9×13 inch pan for a double batch.

Q: Is the cherry candy necessary? A: No, it is optional. It just adds a fun, pretty crunch on top. Which tip will you try first?

Share the Sweetness With Me

I hope you love making this cherry chocolate fudge. It always reminds me of my granddaughter’s birthday. She requests it every single year. Fun fact: The first fudge recipe was published in the 1880s! I would love to see your creations. Sharing food connects us all.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I enjoy seeing your kitchen adventures. Thank you for spending time in my kitchen today.

Happy cooking! —Anna Whitmore.