Cherry Chocolate Fudge Recipe

a delicious edible gift to have up your sleeve

I always like to give homemade, edible gifts at Christmas, and one of my favourite recipes to have up my sleeve for any last-minute gifts is for a very easy cherry chocolate fudge. I’ve made various versions of this fudge in the past and have found it a tasty, foolproof recipe.

The other day I made a batch of this cherry fudge, which I wrapped up in brown paper bags and hand-delivered to our neighbours (along with bottles of the Sloe Gin I’d made back in September, which was ready to decant).

This fudge requires minimal ingredients and is easy to throw together: the only real time it takes is the two-hour cooling period in the fridge. I like to stir in glacé cherries and a dash of almond extract, but adding in nuts or diced stem ginger instead is also very nice.

I love this fudge because you don’t boil it to make it - there’s no faffing with a thermometer or soft ball testing required - but it still yields a smooth, deliciously decadent sweet treat.

You do need to keep this fudge in the fridge, and it should be consumed within two weeks, so do make sure the recipient is aware of this if you’re giving this fudge as a gift.

Cherry Chocolate Fudge Recipe

Ingredients:

• 500g chocolate (I used 55% cocoa solids, but any semi-sweet chocolate is fine), broken into small pieces.

• 200g glacé cherries, chopped (reserve 8 cherries for topping and chop these too)

• 1 (14oz) tin sweetened condensed milk

• 1/2 tsp almond extract

Method:

1. Line a 20 x 20cm tin with non-stick baking paper.

2. Combine the chocolate, condensed milk, almond extract and chopped cherries (minus the reserved cherries) in a heatproof bowl and place over simmering pan of water. Make sure the bottom of the bowl doesn’t touch the water.

3. Stir continuously until all the chocolate has melted.

4. Working quickly, transfer the chocolate mixture to the prepared tin and even the top with an offset spatula.

5. Scatter and lightly press in the reserved chopped cherries over the top.

6. Refrigerate for a minimum of two hours, then remove from fridge and cut into small squares.

Remember to keep this fudge in the fridge and consume within two weeks. Enjoy!

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