Dark Chocolate Cherry Fudge
Rich, silky dark chocolate fudge dotted with chewy dried cherries. A no-bake, candy-shop style treat that comes together on the stovetop and sets in the fridge.
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.
Notes
Substitutions: Use half dark chocolate and half semisweet for a sweeter fudge. Swap dried cherries for dried cranberries, blueberries, or chopped dried apricots. Butter can be replaced with 3 tbsp refined coconut oil for a dairy-light version, though texture will be slightly firmer. For very hard dried cherries, briefly soak in warm water or juice, then drain and pat completely dry before adding. For especially smooth melting, use a double boiler instead of direct heat. This recipe is naturally gluten-free as long as your chocolate and add-ins are gluten-free.
Storage: Room temperature (cool kitchen) 2–3 days in an airtight container with parchment between layers; refrigerator up to 2 weeks; freezer up to 3 months, well wrapped. Thaw frozen fudge in the refrigerator overnight, then let sit at room temperature 10–15 minutes before serving; do not microwave.
Yield and cutting: An 8×8-inch pan typically yields about 36 small squares when cut 6×6. The fudge is rich, so smaller pieces are often best, especially for gift boxes or dessert platters.
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