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+ servings
pile of chocolate fudge with cherries and almonds
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5 from 4 votes

Cherry Almond Chocolate Fudge

This Cherry Almond Chocolate Fudge is thick, smooth, and oh so chocolate-y, and studded with salted almonds and sweet candied cherries. Made easily with NO candy thermometer, this fool-proof fudge recipe is perfect for any holiday!
Prep Time10 mins
Cook Time5 mins
Chill Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: fudge with no thermometer, holiday baking recipe
Servings: 1 servings
Calories: 5477kcal

Ingredients

  • 3 cups semi-sweet chocolate chips I highly recommend Ghirardelli or Guittard brands
  • 14 oz can sweetened condensed milk
  • 4 Tbsp unsalted butter
  • 1/2 cup lightly salted almonds
  • 1/2 cup candied cherries

Instructions

  • Prepare an 8x8" baking pan by spraying it lightly with cooking spray, lining it with parchment paper (leaving overhang on the sides for easy fudge removal), then spraying lightly again with cooking spray. Set aside.
  • Add chocolate chips, sweetened condensed milk and butter to a medium sized saucepan and heat over LOW heat.
  • Continuously stir until completely melted, then remove from heat.
  • Stir in almonds and cherries, then pour fudge mixture into prepared baking pan from step 1.
  • If desired, you can sprinkle the top of the fudge with a little extra of the almonds and cherries.
  • Cover tightly, then refrigerate for at least 4 hours, or overnight if you can.
  • Slice into small pieces and enjoy immediately, or store covered in an airtight container at room temperature for 1 week, or refrigerated for up to 3 weeks.

Notes

  1. Recipe makes an 8x8" baking pan worth of fudge, and you can cut the fudge into any size pieces you'd like, so the serving amount and size are up to you.
  2. Recipe can easily be doubled, just use a 9x13" baking pan.
  3. Chocolate can also be melted using a double boiler method
  4. Double Boiler Method – A double boiler is an actual type of pot, but most people don’t have one on hand, so I make my own makeshift one.  It’s easy, I promise!  Add a bit of water to a sauce pan and place a heat-resistant bowl on top (I use a glass bowl) so it just rests on the sides of the pan, but doesn’t touch the water.  Heat the water on LOW heat and add chocolate to the bowl on top.  Stir often and you’ll see the chocolate start to melt.  Keep stirring, and once you see just tiny lumps of chocolate, remove the bowl from the top of the pan.  Stir, and the residual heat will melt those last little lumps and you’ll have perfect melted chocolate.

Freezing

For longer storage, fudge can be frozen for up to 3 months.  I prefer to wrap each piece individually in plastic wrap, then add the pieces to an airtight freezer container.
Thaw overnight in the refrigerator before eating.

Nutrition

Calories: 5477kcal | Carbohydrates: 579g | Protein: 80g | Fat: 322g | Saturated Fat: 172g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 106g | Trans Fat: 2g | Cholesterol: 288mg | Sodium: 565mg | Potassium: 5052mg | Fiber: 53g | Sugar: 456g | Vitamin A: 2730IU | Vitamin C: 10mg | Calcium: 1664mg | Iron: 38mg