This dark chocolate cherry fudge is smooth, decadent and indulgent. With just 3 ingredients and no baking required, it's perfect for those days when you're craving something sweet but don't want to spend hours in the kitchen.
I'm back again with yet another fudge recipe, and this time it's dark chocolate cherry fudge. These two flavours are just *chef's kiss* together.
This would make an adorable edible Christmas gift but it can of course be enjoyed at any time of the year. It's super easy to make with only 3 ingredients and 5 minutes of prep time- then you can just sit back and let the fridge do the rest of the work! Plus, it's a great way to use up any leftover chocolate (or cherries) that you might have lying around in your cupboard.
So let's get to it, shall we? This post contains everything you need to know about making 3 ingredient fudge, including detailed equipment and ingredient notes, top tips, step-by-step images and more. I hope you find it useful!
Ingredients
Here are the 3 ingredients you'll need to make this tasty fudge:
- Dark chocolate: Dark chocolate is the star of the show for this fudge, giving it that rich, indulgent flavour. I usually go for chocolate with around 50% cocoa content as it strikes the perfect balance between sweet and bitter.
- Condensed milk: This is what gives the fudge its smooth, creamy texture. It's already super sweet, which is why the recipe doesn't contain any extra sugar. Just make sure you don't get confused between this and evaporated milk- they are not the same thing! Learn more about the differences here.
- Glacé cherries: These add a gorgeous pop of colour and a sweet, slightly chewy texture to contrast with the firm fudge. I chopped them to prevent holes in my fudge but you can leave them whole if you prefer.
Equipment Notes
- Saucepan: This is for melting the chocolate and condensed milk together. If you prefer, you could use a heatproof bowl over a pot of simmering water (double boiler method) or even do it in the microwave- just make sure to take it out and stir it every 30 seconds or so to prevent burning or seizing.
- 8x8-inch tin: This is the perfect tin size for this recipe. A loaf tin or slightly larger square tin will work but if you want to use one that's a lot larger, make sure to increase the ingredient quantities too or you'll end up with thin fudge slices.
- Baking paper: For easy removal!
- Utensils: A wooden spoon or silicone spatula for mixing and a sharp knife for cutting the fudge after it's set. I personally prefer to use a silicone spatula because it doesn't stick to the mixture, which makes it super easy to press it into the tin.
How to make chocolate cherry fudge
Ready to make some fudge? Let's get started!
Step 1: Line an 8x8-inch tin with baking paper. I like to leave a little bit hanging over each edge for easy removal later.
Step 2: Break 450g of dark chocolate into segments and pop them into a medium-sized saucepan with 1 tin (397g) of sweetened condensed milk.
Step 3: Place the saucepan over low heat on the stove and stir gently until the chocolate has fully melted. The mixture will become thick and will look glossy.
Step 4: Remove the pan from the heat and add 200g of chopped glacé cherries. Mix well until they're evenly distributed then transfer the mixture to your lined tin and press it into place. A silicone spatula will help you do this easily- other types of utensils can stick to the fudge and make it difficult to spread.
Step 5: Let the fudge cool to room temperature then pop it in the fridge for 2-3 hours, until firm to the touch. Remove it from the tin using the baking paper overhang, cut it into squares and enjoy! This recipe will yield 30 bite-sized squares or 12 extra large squares, so feel free to make your slices as big or as small as you like.
Fudge Tips
- Use my cake pan converter to adjust the ingredient quantities if you'd like to use a different size or shape of tin.
- If you prefer a sweeter fudge, you can swap the dark chocolate out for white chocolate.
- The fudge can sometimes look dry or crumbly at the edges (although this doesn't affect the texture at all). For cleaner slices, dip your knife in hot water (then wipe it dry) before cutting the fudge.
- For a festive touch, sprinkle some edible gold dust or sprinkles over the fudge before it sets completely.
- If your fudge isn't setting properly, check out my fudge troubleshooting post.
FAQs
Dark chocolate gives this fudge a richer flavour and balances out the sweetness from the condensed milk but if you like it super sweet, feel free! This recipe will work with equal amounts of milk chocolate or white chocolate, but note that the setting time will vary slightly.
I wouldn't recommend fresh cherries as they contain more moisture and can prevent the fudge from setting properly. Glacé cherries are ideal as they're already sweetened and won't affect the texture. Dried cherries or even cherry-flavoured candies could work as an alternative.
If stored properly in an airtight container in the fridge, this fudge will keep well for up to 2 weeks. It's ideal for prepping in advance for parties or special events because it lasts so long!
Yes, as with all my fudge recipes, this is great for freezing- up to 3 months in an airtight container. Alternatively, freeze the pieces on a baking tray until solid then pop them into freezer bags. This will ensure they don't stick together and you can take one piece out at a time whenever you feel like it.
More fudge recipes
- White chocolate peppermint fudge
- After Eight fudge
- Terry's Chocolate Orange fudge
- Mint Aero fudge
- Milky Bar fudge
- Rum & raisin fudge
I hope you like this chocolate cherry fudge. If you make it at home, please leave a comment or rating below to let me know what you think. Enjoy!
Chocolate Cherry Fudge
Ingredients
- 450 g Dark chocolate (17.5oz) 50% cocoa dark chocolate will give you the best texture and flavour
- 397 g Sweetened condensed milk (14oz)
- 200 g Glacé cherries, chopped (7oz)
Instructions
- Line an 8x8-inch tin with baking paper.
- Break the chocolate into pieces and add it to a saucepan with the condensed milk. Melt over low heat on the stove, stirring gently as you go. It will become thick and glossy.
- Remove the fudge mixture from the heat then stir in the glacé cherries.
- Transfer to your lined tin and press it down firmly into place. A silicone spatula is helpful for this part as the mixture gets quite stick.
- Refrigerate the fudge for 2-3 hours until firm. Then remove it from the tin, cut it into squares and enjoy!
Video
Notes
- This fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.
Leave a Reply