Cherry Bakewell Fudge

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This cherry bakewell fudge is soft, creamy and packed with that classic almond and cherry flavour. It's made with just a handful of ingredients and comes together in one pan, making it the perfect easy treat for gifting, parties or just keeping in the fridge for when you need something sweet.

squares of cherry bakewell fudge on a worktop

Ingredients

White chocolate: Any white chocolate works fine but many readers have told me they prefer cheap white chocolate for a firmer set.
Condensed milk: This helps the fudge set while keeping it soft and creamy. See: What's The Difference between Condensed Milk And Evaporated Milk?
Almond extract: For that signature bakewell flavour!
Flaked almonds: These add a delicious crunch throughout and on top.
Cherry jam: I swirled this through for some cherry flavour and a gorgeous marbled look.
Glace cherries: For decorating the top and creating that classic cherry bakewell look.

Equipment

8x8-inch tin: For the perfect thickness of fudge. Use my cake pan converter if you want to use a different tin size.
Baking paper: To line the tin so the fudge lifts out easily. Check out my post on how to line a traybake tin.
Saucepan: For gently melting the chocolate and condensed milk. You can also do this in the microwave but you'll need to stir it every 20 seconds or so to prevent the mixture from splitting or burning.
Utensils: A spatula or wooden spoon for stirring everything together, a teaspoon and tablespoon for measuring, a toothpick for swirling, and a sharp knife for cutting.

overhead image of cherry bakewell fudge squares

How to make cherry Bakewell fudge step-by-step

Step 1: Line an 8x8-inch tin with baking paper and set aside.

Step 2: In a saucepan over low heat, melt 500g white chocolate together with 397g (1 tin) condensed milk. Stir gently but continuously until smooth and fully melted.

Step 3: Remove from the heat and stir in 2 teaspoons almond extract and 50g flaked almonds.

Step 4: Pour half of the fudge mixture into the lined tin and smooth it out evenly. Drop 2 teaspoons of cherry jam over the surface and swirl it in gently using a toothpick.

swirling cherry jam into the almond fudge mixture

Step 5: Pour over the remaining fudge mixture and smooth the top. Add another 2 teaspoons of cherry jam and swirl again for a marbled effect.

Step 6: Top with 25 halved glace cherries and a small handful of flaked almonds, pressing down gently to help them stick.

decorating with glace cherries and almonds

Step 7: Chill the fudge in the fridge for at least 4 hours until it's firm to the touch. Once set, remove from the tin, cut into squares and enjoy!

Top tips

Keep the heat low when melting the chocolate and condensed milk to prevent the mixture from splitting.
Don't use more jam than the recipe calls for, as it can prevent the fudge from setting properly.
Almond extract can be swapped for a tablespoon or two of ground almonds for more of a frangipane-like texture.

FAQs

How long does cherry bakewell fudge last?

This will keep well for around 1 week if you store it in the fridge in an airtight container.

Can I freeze it?

Yes for up to 3 months in an airtight container or wrapped tightly in foil. To defrost, transfer it to the fridge overnight or let it sit out at room temperature for an hour or so.

Why is my fudge not setting?

This can happen if you swirled in too much jam, used too high a heat, or used evaporated milk instead of condensed milk. Check out my troubleshooting post: Why Won't My Condensed Milk Fudge Set?

More fudge recipes

I hope you like my cherry bakewell fudge recipe! If you make it at home, please leave a rating and comment below to let me know what you think. Enjoy!