Dark Chocolate Cherry Fudge is a simple, decadent dessert that can be made in minutes with only four ingredients. Add them to your holiday platters too!
I don’t make fudge often; in fact I’ve only made it once before, but it’s so EASY to make and adds a nice addition to my holiday cookie platters. Not that I’ve had much time to bake this year.
However, thanks to our oldest daughter who is home from college awaiting official graduation, she’s been whipping up some of our favorites to help me out. Recently, I found myself with a little extra time over the weekend and decided to make this Dark Chocolate Cherry Fudge.
I used those leftover dried cherries I had from making my favorite Brie appetizer for Thanksgiving. Every holiday season always seems to be busy, but this year seems to be especially so.
On top of the normal Thanksgiving and Christmas preparations, both of our daughters celebrate birthdays in between. This year, our oldest is officially graduating from Penn State University (WE ARE! ??) and our youngest is turning 17.
This means spending a lot of extra time in the car getting her ready for her driving test. Hopefully we’ll have another licensed driver in the house soon!
In addition to this, I volunteer a lot of time to our high school cheerleading booster club; which helps to raise money for the team to go to a national competition each year; as well as helping to care for my father in law who is slowly deteriorating from cancer.
You may have noticed shortened posts on my Facebook page or delayed response times to comments and emails, so I just wanted you all know that it’s not intentional.
During this holiday season, remember the important people in your life and put pettiness and judgement aside. Why is it that you can go along in your daily life without reaching out to those you care about because you’re “too busy”?
However, once something happens you’re there to commiserate and grieve? I’ll never understand that mentality. Little acts of kindness and compassion can be shared daily with those you love.
Instead of shopping for hours looking for the “perfect” gift that will be tossed aside in time, give the gift of self by creating memories, sending a personal note, volunteering your time to pick up groceries or run an errand, make a phone call or just stop by to say hello.
Life is too short to live with regrets and doing these small acts of kindness really goes a long way. Not only for those you’re reaching out to, but yourself as well.
How do you make Chocolate Cherry Fudge?
Alright, now who wants to learn how to make this Dark Chocolate Cherry Fudge? Like I mentioned earlier, all you need are four ingredients: dark chocolate (I used Ghirardelli 60% cocoa chips), sweetened condensed milk, vanilla extract, and dried cherries.
If you’d like you can also add chopped nuts, but due to dietary restrictions, we’re staying away from those at the moment.
Place the condensed milk and chocolate in a microwave safe bowl and heat in 30 second increments until the chocolate is melted in the condensed milk.
Every microwave is different so it should take anywhere from 1-2 minutes. Next, add the vanilla and cherries. Mix well; then pour the mixture into a parchment lined 8″x8″ pan. Refrigerate for at least 2 hours or up to overnight; then cut into 36 pieces.
You can keep the fudge stored in an airtight container at room temperature for 1-2 weeks, in the refrigerator for 2-3 weeks or in the freezer for up to 3 months as long as it’s wrapped in plastic wrap before storing in a freezer bag.
My family really liked this Dark Chocolate Cherry Fudge and have been picking on it for days already. I better freeze some so I have some left for my Christmas cookie platters! ~Enjoy!
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Dark Chocolate Cherry Fudge
- Place the milk and chocolate in a microwave safe bowl and heat in 30 second increments until the chocolate is melted in the condensed milk. (Every microwave is different so it should take anywhere from 1-2 minutes).
- Next, add the vanilla and cherries. Mix well; then pour the mixture into a parchment lined 8"x8" pan.
- Refrigerate for at least 2 hours or up to overnight; then cut into 36 pieces.
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