Dark Chocolate Cherry Fudge

This cherry fudge is rich, creamy, and studded with sweet maraschino cherries that give it that classic cherry cordial flavor. Made with dark chocolate and sweetened condensed milk, it's an easy treat that comes together in minutes for holidays or anytime you need something sweet. You'll learn how to make a quick fudge that tastes just like a chocolate-covered cherry without any complicated steps. Pin this recipe now so you always have a festive cherry dessert ready for parties or last-minute holiday treats!

Pin

Why is this the best dark chocolate cherry fudge recipe

It's a simple recipe. This recipe uses common pantry ingredients, and you likely already have them on hand. If you need to go grocery shopping, all these ingredients can be found at your local grocery store or purchased on Amazon.

It's very easy. All you have to do is melt the chocolate chips with the sweet condensed milk, then mix in cherries and a few other ingredients, and spread the fudge into a baking dish. Place it in the refrigerator and wait for it to set. Slice and enjoy!

Pin

It tastes amazing! The combination of melted dark and semi-sweet chocolates, sweet and creamy condensed milk, tart cherries plus vanilla and almond flavors is out of this world good. These flavors make a perfect combination, and they are always a big hit!

It's perfect for sports games, potlucks, and all your holiday parties. These no-bake dark chocolate cherry bars are always a hit with my family and friends, and I bet yours will devour them, too!

What you'll need to make cherry fudge

Equipment

• Parchment paper - This is really a must for easy clean up, plus it ensures the fudge doesn't stick to the baking pan. You could also use aluminum foil.
• 8x8-inch baking pan - This is the perfect size for these fat and square fudge slices. A 9x9 pan is also fine but your fudge will be a little thinner.
• Small saucepan - You'll need to melt the chocolates and sweet condensed milk together. If you're cautious, you can also do it in the microwave, but I prefer the stove for this recipe.

Ingredients  

Pin

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• vanilla bean paste - I prefer vanilla bean paste to vanilla extract because the paste has a much stronger and richer vanilla flavor. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made by mixing crushed vanilla beans into concentrated vanilla extract. You can use them interchangeably in equal amounts.
• dark chocolate chips - I suggest a mix of dark and semi-sweet chocolate chips, to balance out the sweetness in the cherries. You could do all dark if you prefer that flavor, but be careful that it's not too bitter. You could do all semi-sweet if you prefer, and you could even do milk and semi-sweet if that's your preference. (Be careful doing that because milk chocolate already tastes sweet, so when you add the sweetened condensed milk and sweet cherries, it's gonna be really really sweet, maybe even to the point of being unpleasant.)
• semi-sweet chocolate chips - See above.
• sweetened condensed milk - This is what makes the chocolate stop being a brick of chocolate and get soft and pliable enough to cut into fudge. This is very different from evaporated milk, even though both come in a can. They are NOT interchangeable!
• Maraschino cherries - I love maraschino cherries for their sweet tart flavor but any canned or jarred cherries will work in this recipe. They should be well drained, stems removed, and cut in half.
• almond extract - Almond extract plus cherries is like the pinnacle of dessert flavors. Leave it out if you have a nut allergy, but it is so delicious if you can use it.

How to make a cherry fudge recipe

1. Line an 8x8-inch baking dish with parchment paper or aluminum foil. The best way to do this to avoid it bunching up in the corners is to cut two pieces the same width as the pan and long enough to overlap a couple of inches on both sides. Then lay one piece of parchment right to left and the second top to bottom. The dish will be covered all the way around, but you won't have weirdly bunched up parchment paper in the corners.
2. Add the dark chocolate chips, semi-sweet chocolate chips, and sweetened condensed milk to the saucepan and cook on medium-low heat, stirring constantly, until all the chocolate chips are melted, about 3-5 minutes.
   Pin
3. Remove chocolate mixture from the heat and gently stir in the halved cherries, almond extract, and vanilla bean paste.
   Pin
4. Pour the fudge into the prepared baking dish and smooth out the surface.
   PinPin
5. Refrigerate for at least 1 ½ hours. You should be able to pick up the chocolate with the parchment paper without any flex in the fudge when it's ready.
   Pin
6. Cut the fudge into 16 pieces. Store in an airtight container in the refrigerator. Serve chilled.
   Pin

Substitutions & variations

Swap cherries with dried cherries, cranberries, or blueberries. Use any canned or jarred cherries, well-drained.

Make your fudge boozy by soaking your cherries in rum or amaretto for a few days before making the melted chocolate.

Add in almonds, pistachios, pecans, or walnuts. Other add-in ideas could include mini-marshmallows, white chocolate chips, toasted coconut flakes, or sea salt flakes.

You can add a swirl of marshmallow fluff into the chocolate when spreading it in the baking dish or simply mix some marshmallow fluff into the melted chocolate. (Not too much or the fudge won't set up.)

For double cherry fudge: use both dried cherries and a heavy swirl of cherry jam. (Make sure the jam isn't too watery.)

Pin

How will I know when dark chocolate cherry fudge is done?

You will know it's done when it is firm enough to lift out of the baking dish while holding its shape. It will be soft enough to cut but firm enough to hold its shape without oozing.

Do I have to use dark chocolate and semi-sweet chocolate chips?

Cherries taste best with dark chocolate and chocolate fudge tastes best with something a little sweeter, like semi-sweet chocolate, which is why I chose to mix both. If you want to use all dark or all semi-sweet, that is fine. I don't recommend replacing either one with milk chocolate, because that will be too sweet.

Does this cherry fudge get hard in the fridge?

After a few hours, it will harden in the fridge, so if you want it soft and sticky, you can store it at room temperature for 2-3 days, or let it warm before eating if stored in the fridge.

Can I use high heat on the stove to make this fudge faster?

No, using a higher heat does not help make this recipe work faster. It only makes it more likely that the chocolate will burn, meaning it will become chunky, gritty, and gross. Keep the heat no higher than medium-low, and if you notice the texture starting to change, turn the heat down immediately.

Storing leftovers

Store leftover fudge in an airtight container in the fridge for 3-5 days. Place a piece of parchment paper between layers.

For freezing, place the whole slab or individual squares in plastic wrap, then wrap them in foil for extra protection. Place in a freezer-safe bag or container. It can stay good for 3 months.

Thawing: let it sit in the fridge overnight or on the counter until softened.

Pin

Check out more delicious dessert recipes

• 4 Ingredient Peanut Butter Marshmallow Fudge
• Christmas Crack with Pretzels - AKA Pretzel Toffee Bark
• Reese's No-Bake Peanut Butter Bars
• Homemade Cracker Jacks - Copycat Caramel Corn with Peanuts Recipe
• Chocolate Peanut Butter Balls
• Irish Potato Candy

Recipe