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Dark Chocolate Cherry Fudge Recipe
This Dark Chocolate Cherry Fudge Recipe gives you rich, silky dark chocolate fudge dotted with juicy cherries—no oven, no fuss, just pure chocolate bliss.
Full Recipe Introduction
If you love dark chocolate and cherries together (and really, who doesn’t?), this Dark Chocolate Cherry Fudge Recipe is about to become your new go-to treat. It’s a no-bake, easy fudge recipe that tastes like something from a fancy candy shop, but you can make it in your kitchen with a saucepan and a little patience.
This is a classic, homemade fudge recipe with a twist: deep, almost bittersweet dark chocolate and chewy dried cherries in every bite. The dark chocolate keeps it from being too sweet, while the cherries add a pop of tart, fruity flavor that feels a little bit grown-up and a little bit nostalgic—like a box of chocolate-covered cherries, but in fudge form.
I tend to pull this recipe out for the holidays, Valentine’s Day, and honestly, any time I need a rich chocolate fudge that feels special without making me stand at the stove all afternoon. It’s wonderful on cookie trays, tucked into gift boxes for neighbors, or stashed in the fridge for those “I just need a piece of dark chocolate dessert right now” moments. You know the ones.
From a “better choice” standpoint, using dark chocolate (70% cacao or so) gives you a dessert that’s intense and satisfying, so a small piece really does the trick. You’re still eating candy—no pretending otherwise—but it’s a chocolate candy recipe with balance and flavor, not just sugar.
And the best part? If you can stir, you can make this cherry fudge recipe. No candy thermometer drama, no soft-ball stage stress—just a slow melt, a good stir, and a little chill time.
Why You’ll Love This Dark Chocolate Cherry Fudge Recipe
- No oven needed – This is a true no-bake fudge, perfect for hot days or crowded holiday oven schedules.
- Only a handful of ingredients – Classic, simple pantry staples for homemade fudge, plus one special ingredient: cherries.
- Ready to chill in about 15 minutes – Active prep is quick; most of the time is just waiting for it to set.
- Rich, dark chocolate flavor – Uses real dark chocolate, not cocoa powder, for deep flavor and creamy texture.
- Beautiful cherry-studded slices – The cherries give you gorgeous pops of color—perfect for gift boxes and dessert platters.
- Easy to customize – Add nuts, swirl in white chocolate, or change the fruit to make it your own dark chocolate fudge variation.
- Keeps well in the fridge or freezer – Great make-ahead candy for parties, holidays, or portion-controlled snacking.
- Naturally gluten-free – As long as you use gluten-free chocolate and add-ins, this is a simple gluten-free cherry dessert recipe.
Ingredients for Dark Chocolate Cherry Fudge
Here’s what you’ll need to make a batch of this chocolate cherry fudge. Nothing fancy—just good ingredients and a little care.
For the fudge:
- 3 cups (about 510 g) dark chocolate chips or chopped dark chocolate
- Aim for 60–70% cacao. Lower than that and it’ll taste sweeter; higher and it can be a little too intense for some.
- 1 can (14 oz / 396 g) sweetened condensed milk
- This is the classic base for an easy fudge recipe—don’t swap it for evaporated milk.
- 4 tablespoons (56 g) unsalted butter, cut into pieces
- Butter adds shine and a silky bite; salted butter works too—just reduce the added salt.
- 1 teaspoon pure vanilla extract
- A little vanilla rounds out the chocolate flavor. Use real vanilla, not imitation, if you can.
- ¼ teaspoon fine sea salt
- Essential for balance; it makes the dark chocolate really sing.
For the cherries and extras:
- ¾ cup (about 100 g) dried cherries, roughly chopped
- Use tart dried cherries for the best contrast. If they’re very dry, you can soak them briefly (see Notes).
- ¼ cup (30 g) chopped toasted almonds or pecans (optional)
- Adds crunch and a “chocolate cherry nut fudge” feel if you like nuts in your fudge.
- Flaky sea salt, for topping (optional but lovely)
- Maldon or another flaky salt gives you that little crunch and a gourmet look.
Substitution ideas:
- Chocolate – You can use half dark chocolate and half semisweet if you prefer a sweeter fudge.
- Cherries – Swap dried cherries for dried cranberries, blueberries, or chopped dried apricots if cherries aren’t your thing.
- Butter – Coconut oil (refined, so it’s neutral) can replace butter for a dairy-light version, though the texture will be slightly firmer.
- Sweetened condensed milk – Stick with the regular; the “fat-free” versions don’t set as well for fudge.
Step-by-Step Directions
This Dark Chocolate Cherry Fudge Recipe comes together fast, so have your pan and ingredients ready before you start melting the chocolate.
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Prepare the pan.
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on two sides to act like “handles.” Lightly spray the parchment with nonstick spray or rub a bit of butter over it, especially in the corners. This makes it much easier to lift out the fudge and cut clean squares later. -
Prep the cherries and nuts.
Roughly chop the dried cherries so you get little bits in every bite rather than big clumps. If they feel very tough or dry, soak them in warm water or warm cherry juice for 5–10 minutes, then drain and pat dry very well—excess moisture can make the fudge soft. If you’re using nuts, toast them lightly in a dry skillet until fragrant, then cool and chop. -
Melt the chocolate and condensed milk.
In a medium, heavy-bottomed saucepan, combine the dark chocolate, sweetened condensed milk, and butter pieces. Set the pan over low heat. Stir constantly with a heatproof spatula or wooden spoon as the chocolate melts. Keep the heat low—if the chocolate gets too hot, it can seize or turn grainy. You want a smooth, thick, glossy mixture. -
Add vanilla and salt.
Once the chocolate is fully melted and the mixture looks smooth and uniform, remove the pan from the heat. Stir in the vanilla extract and fine sea salt. Taste a tiny bit carefully (it’s warm!) and adjust the salt if you like a slightly saltier fudge. -
Fold in cherries (and nuts, if using).
Add the chopped dried cherries and any nuts to the warm fudge base. Gently fold them in, making sure they’re evenly distributed. This is where it starts looking like real chocolate cherry fudge—lots of little ruby red pieces peeking through the dark chocolate. -
Transfer to the pan.
Scrape the fudge mixture into your prepared 8×8 pan. It will be thick; that’s good. Use an offset spatula or the back of a spoon to press and smooth it into an even layer, pushing it into the corners. Take your time here—a level surface makes for prettier squares later. -
Add flaky salt (optional).
If you’re using flaky sea salt, sprinkle a small pinch over the top of the warm fudge. Don’t overdo it—just a light scattering. It adds a gourmet look and a little crunch that pairs beautifully with dark chocolate fudge. -
Chill until firm.
Cover the pan loosely with plastic wrap or foil (try not to press it directly onto the surface if you can). Chill in the refrigerator for at least 2 hours, or until the fudge is firm enough to cut. For super clean squares, chilling 3–4 hours or overnight is even better. -
Cut into squares.
When the fudge is firm, lift it out of the pan using the parchment overhang. Place it on a cutting board. Use a sharp knife warmed under hot water and wiped dry to cut into 1-inch or 1½-inch squares. Warming the knife helps you get smooth cuts instead of crumbles. -
Serve and enjoy.
Arrange your Dark Chocolate Cherry Fudge on a plate or in little candy cups. Serve slightly chilled or at cool room temperature. The texture will be creamy and rich, with those chewy cherries in every bite.
Servings & Timing
- Yield: About 36 small squares (more or fewer depending on how big you cut them)
- Prep Time: 15 minutes
- Chill Time: 2–4 hours (hands-off)
- Total Time: About 2 hours 15 minutes to 4 hours 15 minutes
I usually cut the pan into 6 rows by 6 rows for 36 pieces. If I’m making gift boxes, I sometimes cut them smaller—people often want “just a taste” of a rich chocolate fudge.
Flavor Variations
Once you’ve made this once, you might start thinking of your own twists. Here are some ideas to get your wheels turning:
- Black Forest Fudge: Add ½ teaspoon almond extract along with the vanilla and swirl ¼ cup melted white chocolate on top for a “frosting” look.
- Nutty Cherry Fudge: Fold in ½ cup toasted chopped almonds or hazelnuts for a chocolate-cherry-nut combo that tastes like fancy candy shop fudge.
- Cherry Espresso Fudge: Stir 1–2 teaspoons instant espresso powder into the chocolate and condensed milk while melting for a deeper, mocha-style dark chocolate dessert.
- Cherry Coconut Fudge: Add ½ cup unsweetened shredded coconut with the cherries and top with a sprinkle of extra coconut before chilling.
- Boozy Cherry Fudge (Adults Only): Soak the dried cherries in a tablespoon or two of dark rum, bourbon, or cherry liqueur, then drain well and fold into the fudge.
- Mixed Berry Fudge: Use a blend of dried cherries, cranberries, and blueberries for a bright, fruity, festive cherry dessert recipe spin.
Storage & Reheating (or Thawing)
Fudge is pretty forgiving, which is one of the reasons I love it for busy seasons.
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Room temperature:
If your kitchen is cool, you can store fudge in an airtight container at room temperature for 2–3 days. Use parchment paper between layers so pieces don’t stick. -
Refrigerator storage:
For longer storage or warmer climates, keep your Dark Chocolate Cherry Fudge in the fridge. It will keep well for 2 weeks in an airtight container. Let it sit out for 5–10 minutes before serving if you prefer a softer bite. -
Freezer:
This is an excellent make-ahead chocolate candy recipe. Wrap portions of fudge tightly in plastic wrap, then in a freezer bag or airtight container. Freeze for up to 3 months. -
Thawing:
Thaw frozen fudge in the refrigerator overnight, then let it sit at room temperature for 10–15 minutes before serving. Don’t microwave it—it can melt unevenly and ruin the texture.
If you’re making this ahead for holidays, you can easily prepare it a week or two early, freeze it, and pull it out the day before you need it. Future-you will be very grateful.
Recipe Notes from My Kitchen
I’ve tested this Dark Chocolate Cherry Fudge Recipe a few different ways over the years, and there are a few small tips that make a big difference:
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Use good chocolate.
You don’t have to buy the most expensive bar on the shelf, but choose a dark chocolate you’d enjoy eating on its own. That simple choice is what separates “okay fudge” from “where did you get this?” fudge. -
Low and slow heat.
This is one of those times where patience pays off. Keeping the heat low prevents the chocolate from scorching or turning grainy. If you’re nervous about the stovetop, you can use a double boiler. -
Double boiler option:
Set a heatproof bowl over a pot with a little simmering water (don’t let the bowl touch the water). Add chocolate, condensed milk, and butter, and stir until melted. This gentle heat is very forgiving. -
Adjust sweetness by chocolate choice.
If you usually find fudge too sweet, go with a 70% dark chocolate. If you like it sweeter, use 60% or even mix some semisweet chips in with the dark. -
Cherry texture matters.
Dried cherries can range from soft and juicy to very firm. If yours are hard, give them that quick soak in warm water, drain, and dry well so they’re pleasant and chewy in the finished fudge. -
Cut with a warm knife.
A sharp knife warmed under hot water (and wiped dry) really does help you get those neat, clean edges. It seems fussy until you try cutting cold fudge with a cold knife once. -
Serving size reality check.
This is a rich dark chocolate fudge. Start with small squares—people can always take another one, but they rarely complain about a treat being “too petite” when it tastes this good.
Dark Chocolate Cherry Fudge Recipe FAQs
1. Can I use milk chocolate instead of dark chocolate?
You can, but the fudge will be much sweeter and softer. If you want to use milk chocolate, I suggest mixing it half-and-half with dark chocolate to keep some balance.
2. My fudge came out soft—what happened?
Often, soft fudge comes from using lower-cacao chocolate, adding too much liquid, or not chilling long enough. Make sure you use regular sweetened condensed milk (not evaporated milk), measure carefully, and chill for at least 2–4 hours.
3. Do I have to use dried cherries, or can I use fresh?
Stick with dried cherries. Fresh cherries release too much juice, which can make the fudge weepy and prevent it from setting correctly.
4. How do I keep the fudge from sticking to the pan?
Line the pan with parchment and leave an overhang, then lightly grease the parchment. That combo makes it easy to lift out the fudge in one piece and slice it cleanly.
5. Is this Dark Chocolate Cherry Fudge Recipe gluten-free?
Yes, it’s naturally gluten-free as long as your chocolate and add-ins (like nuts or flavorings) are certified gluten-free. Always check labels to be safe.
6. Can I reduce the sweetness?
Use a higher percentage dark chocolate (70% or even 72%) and a generous pinch of salt. You can’t cut back on the sweetened condensed milk in this style of easy fudge recipe because it affects the texture.
7. Can I make this fudge without butter?
Yes—leave out the butter or replace it with 3 tablespoons refined coconut oil. The texture will be slightly firmer and a bit different, but still delicious.
8. How far ahead can I make this for gifts or parties?
You can make it up to 2 weeks ahead if you store it in the fridge, or up to 3 months ahead if you freeze it. For gifting, I like to make it about 3–5 days ahead so it’s at peak freshness.
Final Thoughts
This Dark Chocolate Cherry Fudge Recipe is one of those treats that feels fancy enough for holidays but easy enough for a quiet Saturday at home. It has everything I love in a dark chocolate dessert—intense flavor, creamy texture, and those bright, chewy cherry bits that keep every bite interesting.
If you try this cherry fudge recipe, I’d love to hear how it turned out for you—tell me if you added nuts, changed the fruit, or turned it into your own chocolate cherry fudge creation. And if you’re in a fudge mood, you might also enjoy experimenting with peanut butter fudge or a simple classic dark chocolate fudge next.
Dark Chocolate Cherry Fudge
Ingredients
- 3 cups dark chocolate chips or chopped dark chocolate about 510 g, 60–70% cacao
- 14 oz sweetened condensed milk one can (about 396 g), not evaporated milk
- 4 tablespoons unsalted butter 56 g, cut into pieces; salted butter ok if you reduce added salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3/4 cup dried cherries about 100 g, roughly chopped; use tart cherries for best flavor
- 1/4 cup chopped toasted almonds or pecans about 30 g, optional
- flaky sea salt for topping, optional
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides as handles. Lightly spray the parchment with nonstick spray or rub with a bit of butter, especially in the corners, to make it easier to lift out and slice the fudge.
- Roughly chop the dried cherries so you get small pieces in every bite. If the cherries are very dry or tough, soak them in warm water or warm cherry juice for 5–10 minutes, then drain and pat very dry to avoid adding extra moisture. If using nuts, lightly toast them in a dry skillet until fragrant, then cool and chop.
- In a medium heavy-bottomed saucepan, combine the dark chocolate, sweetened condensed milk, and butter pieces. Set over low heat and stir constantly with a heatproof spatula or wooden spoon until the chocolate is fully melted and the mixture is smooth, thick, and glossy. Keep the heat low to prevent scorching or grainy texture.
- Remove the saucepan from the heat. Stir in the vanilla extract and fine sea salt until well combined. Taste a small amount carefully while warm and add a pinch more salt if you prefer a slightly saltier fudge.
- Add the chopped dried cherries and the chopped toasted nuts (if using) to the warm fudge base. Gently fold until they are evenly distributed throughout the mixture.
- Scrape the thick fudge mixture into the prepared 8×8-inch pan. Use an offset spatula or the back of a spoon to press it evenly into the pan, smoothing the top and pushing it into the corners for a level surface.
- If desired, lightly sprinkle flaky sea salt over the warm fudge. Use just a small pinch for a subtle crunch and flavor contrast.
- Cover the pan loosely with plastic wrap or foil, avoiding direct contact with the surface if possible. Refrigerate for at least 2 hours, or 3–4 hours / overnight for extra clean cuts, until the fudge is firm enough to slice.
- Lift the firm fudge out of the pan using the parchment overhang and place it on a cutting board. Warm a sharp knife under hot water, wipe dry, and cut the fudge into 1- to 1½-inch squares, reheating and wiping the knife as needed for clean edges.
- Serve the Dark Chocolate Cherry Fudge slightly chilled or at cool room temperature. Store in an airtight container at room temperature for up to 2–3 days if your kitchen is cool, in the refrigerator for up to 2 weeks, or freeze (well wrapped) for up to 3 months. Place parchment between layers to prevent sticking.
