This Double Cherry Chocolate Fudge is so easy to make and packed with delicious flavor! The combination of rich chocolate with two types of cherries and crunchy walnuts is unbeatable! Top it all off with a bit of flaky sea salt to take it to the next level.
I don't have much of a sweet tooth, but when I want something sweet, it usually needs to be dark chocolate. The darker the better, if you ask me! I make this fudge with bittersweet chocolate, but if you'd like yours to be a bit sweeter, semi sweet chocolate will work as well!
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This recipe is an easier version of classic fudge. All you really have to do is mix your ingredients together and heat them gently, using the double boiler method. "Double Boiler Method" may sound like it's going to be complicated but it's not—at all! You'll bring a saucepan of water to a simmer/light boil and place a metal bowl over it to cook your fudge in. This methods helps make sure you don't end up burning the chocolate.
You want to make sure that the chocolate is cooked to a temperature of about 230 degrees F, so if you have a candy thermometer, that would be helpful. Fudge that isn't heated to the right temperature won't set properly, and you'll end up with a gloopy mess—not the texture we're going for! If you don't have a candy thermometer, that's okay! When the chocolate has melted completely into the sweetened condensed milk and has lost it's shine, that's when it's ready! This usually takes about 10 minutes of cooking. Stir frequently!
My other tips are to use an 8x8 or 9x9 square baking pan and to line it with parchment paper. The pan size will give you the right fudge thickness and the parchment will make removing the fudge from the pan a breeze.
When your fudge is cooked to the right temperature, scrape it into the parchment lined baking pan and spread it evenly with a silicone spatula. Next, add your toppings! The fudge will start to harden right away so work quickly. Press the Maraschino cherries into the fudge and top with more walnuts and a drizzle of the cherry juice. I love adding some flaky sea salt to mine!
After 2-3 hours in the fridge, your fudge will be ready to enjoy! Fudging delicious.
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Double Cherry Chocolate Fudge
- 1 14 Ounce can sweetened condensed milk
- 1 ½ Teaspoons cinnamon
- 2 Cups bittersweet chocolate chips
- 3 Tablespoons unsalted butter softened
- 1 Teaspoon vanilla extract
- 1 Cup walnuts chopped, plus more for topping
- ½ Cup dried cherries chopped
- Maraschino cherries for topping
- Flaky sea salt for topping (optional)
- Prep your ingredients and line an 8x8 or 9x9 baking pan with parchment paper.
- Bring a sauce pan of water to a simmer. In a stainless steel bowl, mix the sweetened condensed milk, cinnamon, and vanilla. Place the bowl over the simmering sauce pan and add the chocolate chips and butter and stir until completely melted. Add the walnuts and dried cherries and stir. Cook until the mixture has reached 230 degrees F or is no longer shiny.
- Transfer the mixture to the prepared baking pan and top with candied cherries, a drizzle of cherry juice, walnuts and flaky sea salt. Place in the refrigerator for 2-3 hours to chill. When chilled, cut into squares.
- Transfer the mixture to the prepared baking pan and top with Maraschino cherries, a drizzle of cherry juice, walnuts and flaky sea salt. Place in the refrigerator for 2-3 hours to chill. When chilled, cut into squares.