Dark Chocolate Cherry Fudge Recipe
If you love rich chocolate and tart fruit, this Dark Chocolate Cherry Fudge Recipe is about to become your new go‑to treat—no baking, minimal mess, and a gorgeous, festive finish that looks like it came from a fancy candy shop.
Meet Your New Favorite Dark Chocolate Cherry Fudge
This Dark Chocolate Cherry Fudge Recipe is a luscious mash‑up of silky dark chocolate fudge and chewy, ruby‑red dried cherries. Think of it as grown‑up chocolate cherry fudge: deep cocoa flavor, a little tart bite, and just enough sweetness to feel indulgent without being cloying. It’s perfect as a homemade fudge recipe for holiday platters, Valentine’s Day tins, or those random Tuesday nights when you want “something chocolate” but don’t want to turn on the oven.
As a 50‑year‑old mom who’s been through countless bake sales, potlucks, and last‑minute “Mom, I need a treat for school tomorrow!” emergencies, I live for an easy fudge recipe like this. It’s a classic dark chocolate dessert, but with a cherry twist that makes people think you fussed a lot more than you did. Honestly, it’s a little show‑offy, in the best way.
What makes this cherry fudge recipe special?
- Dark chocolate keeps it from being too sweet.
- Dried cherries bring chew and tartness.
- A touch of vanilla and flaky salt rounds out the flavor and makes the chocolate taste even richer.
And here’s the thing: this chocolate candy recipe is mostly melt, stir, and chill. If you can stir a pot and line a pan, you’re all set.
Why You’ll Love This Recipe
- No oven needed – This is a completely no‑bake dark chocolate fudge; the fridge does all the work.
- Fast and fuss‑free – About 15 minutes of hands‑on time, then it just chills.
- Perfect for gifts – Squares of chocolate cherry fudge look beautiful in little treat bags or tins.
- Richer, deeper flavor – Dark chocolate and cherries give you a more “grown‑up” flavor than regular sugary fudge.
- Easy to customize – Swap nuts, add extracts, or drizzle white chocolate—this base is very forgiving.
- Works with pantry staples – Sweetened condensed milk, chocolate chips, dried fruit—things many of us already have.
- Great make‑ahead dessert – This cherry dessert recipe keeps well in the fridge and even better in the freezer.
- Crowd‑pleaser for all ages – Kids love the fudge; adults love the dark chocolate cherry combo.
Ingredients
Here’s everything you’ll need for this rich chocolate fudge with cherries:
- 3 cups (about 18 oz / 510 g) dark chocolate chips
- Use 60–70% cacao for the best balance of sweet and bitter. Chips or chopped bars both work.
- 1 can (14 oz / 396 g) sweetened condensed milk
- This is the secret to a creamy, foolproof homemade fudge recipe—make sure it’s sweetened condensed milk, not evaporated milk.
- 4 tbsp (56 g) unsalted butter, cut into pieces
- Adds a silky texture and helps the fudge slice cleanly.
- 1 cup (140 g) dried cherries, roughly chopped
- Tart Montmorency cherries are lovely here; chop them so you get cherry in every bite.
- 1 tsp pure vanilla extract
- Use real vanilla if you can; it makes the chocolate taste rounder and more complex.
- ¼ tsp fine sea salt
- Just enough salt to enhance the dark chocolate and balance the sweetness.
- Flaky sea salt, for topping (optional but recommended)
- A light sprinkle on top gives that “artisan chocolate shop” feel.
- Cooking spray or a little extra butter, for greasing the pan
A quick note on chocolate: if you’re sensitive to bitterness, you can use half dark chocolate fudge base (dark chocolate chips) and half semisweet. It’ll still qualify as a dark chocolate cherry dessert, but be a touch sweeter and kid‑friendlier.
Directions
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Prepare your pan
Line an 8‑inch (20 cm) square baking pan with parchment paper, leaving some overhang on two sides so you can lift the fudge out later. Lightly grease the parchment with cooking spray or a thin swipe of butter. This extra step keeps the fudge from sticking and helps you cut neat squares. -
Chop the cherries
Roughly chop the dried cherries into smaller pieces. You don’t want huge chunks that pull out of the fudge when you slice it—aim for raisin‑sized bits. Set aside. If your cherries feel very dry, you can soak them in a tablespoon of hot water or orange juice for 5 minutes, then pat them dry. This keeps them plump in the fudge. -
Melt the chocolate, butter, and condensed milk
In a medium, heavy‑bottomed saucepan, add the dark chocolate chips, sweetened condensed milk, and butter. Set the heat to low. Stir slowly and constantly with a heat‑safe spatula or wooden spoon until the mixture is completely melted, glossy, and smooth. This usually takes 5–7 minutes.- Tip: Keep the heat low. High heat can scorch the chocolate and give your rich chocolate fudge a grainy texture.
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Add vanilla and salt
Remove the pan from the heat. Stir in the vanilla extract and fine sea salt until evenly combined. Taste (carefully—it’s hot!) and adjust the salt if needed. Remember, once it chills, the flavors soften a bit. -
Fold in the cherries
Add the chopped dried cherries to the warm chocolate mixture. Gently fold them in so they’re evenly distributed. The mixture will be thick and glossy—almost like very dense brownie batter. -
Spread the fudge into the pan
Scrape the mixture into your prepared pan. Use your spatula to spread it into an even layer, pressing it into the corners. If it sticks, lightly grease the back of a spoon and use that to smooth the top. -
Finish with flaky salt (optional, but so good)
If you’re using flaky sea salt, sprinkle a small pinch evenly over the surface. It doesn’t look like much, but those little bursts of salt make the dark chocolate cherry flavor really stand out. -
Chill until firm
Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is firm to the touch. For very clean cuts, 3–4 hours or overnight is even better. You can also pop it in the freezer for 45–60 minutes if you’re in a rush. -
Slice and serve
Once firm, lift the fudge out using the parchment overhang. Place it on a cutting board. Use a sharp knife, warmed briefly in hot water and wiped dry, to cut the fudge into small squares—about 1 to 1½ inches each. Warming the knife helps keep the edges neat. -
Enjoy and share
Serve your chocolate cherry fudge at room temperature for the creamiest texture. Arrange on a platter, tuck into gift tins, or pack into little bags for parties or holidays.
Servings & Timing
- Yield: About 36 small squares
- Prep Time: 15 minutes
- Chill Time: 2–4 hours (hands‑off)
- Total Time: About 2 hours 15 minutes to 4 hours 15 minutes, depending on chilling
Variations
You know what? Once you make this once, you’ll probably start dreaming up your own versions. Here are a few to get you started:
- Cherry Almond Crunch – Stir in ½ cup toasted sliced almonds along with the cherries for a chocolate‑covered‑cherry‑meets‑almond‑bark moment.
- Black Forest Fudge – Add ½ tsp almond extract and drizzle cooled fudge with melted white chocolate for a bakery‑style finish.
- Extra‑Dark Lovers’ Fudge – Use 70–72% dark chocolate and add an extra pinch of salt for a bold, not‑too‑sweet dark chocolate dessert.
- Cherry Pistachio Fudge – Swap almonds or other nuts for ½ cup chopped pistachios; the green and red together are gorgeous for the holidays.
- Boozy Cherry Fudge (Adults Only) – Soak the dried cherries in 2 tbsp bourbon or cherry liqueur for 10–15 minutes, then pat dry and fold in.
Storage & Reheating
This fudge doesn’t last long in my house, but here’s how to keep it at its best:
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Room Temperature:
- For short events, you can keep the fudge out at room temperature for 3–4 hours without any problem. Just avoid direct sunlight or a warm oven nearby.
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Refrigerator:
- Store cut pieces in an airtight container, with parchment or wax paper between layers.
- Keeps well for up to 2 weeks. The dark chocolate cherry combo actually tastes even better after a day or two.
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Freezer:
- For longer storage, freeze the fudge in a freezer‑safe container for up to 3 months.
- To thaw, move the container to the fridge overnight, then bring to room temperature before serving for the best texture.
No real “reheating” needed—if anything, you just want to let chilled fudge sit out for 10–15 minutes so it softens slightly and the chocolate flavor blooms.
Notes
- Pan size matters: An 8‑inch square pan gives you thicker, more indulgent pieces. A 9‑inch pan will make slightly thinner fudge, which is nice if you’re serving alongside several other sweets.
- Don’t skip the salt: Even if you’re used to skipping salt in desserts, a bit of fine sea salt makes dark chocolate fudge taste more chocolatey, not salty. It’s a little kitchen magic trick.
- Watch the heat: Heating the chocolate too fast can cause it to seize or go grainy. Low and slow is the way to go—put on some music and stir.
- Cut small squares: This is a rich chocolate fudge, so small pieces feel just right. People can always take a second piece if they want more.
- Testing note: I tested this with both store‑brand and name‑brand chocolate chips. The higher‑quality chocolate gave a smoother finish and deeper flavor, but the recipe still works with budget chocolate—just avoid anything labeled “chocolatey chips” instead of real chocolate.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the fudge will be much sweeter and softer. If you switch to milk chocolate, I suggest using at least 1 cup of dark or semisweet chips to keep some balance.
My fudge turned grainy. What happened?
That usually means the mixture got too hot or was overheated. Next time, keep the heat low and stir constantly; a heavy‑bottomed pan helps prevent scorching.
Can I use fresh cherries instead of dried?
Fresh cherries release too much moisture and can make the fudge weepy and soft. For this dark chocolate cherry fudge, dried cherries are the safest choice.
Is this recipe gluten‑free?
Yes, most versions are naturally gluten‑free, as long as your chocolate chips and vanilla extract are certified gluten‑free. Always check the labels if you’re cooking for someone with celiac disease.
Can I make this in the microwave?
You can. Combine the chocolate chips, butter, and condensed milk in a large microwave‑safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth, then proceed with the recipe. Go slowly so you don’t scorch the chocolate.
How far ahead can I make this fudge for gifts?
You can make it up to 1–2 weeks ahead and keep it in the fridge. For the freshest flavor and texture, I like to prepare it 3–4 days before gifting.
Why is my fudge too soft to cut?
It may not be fully chilled, or you might have used a lower‑cacao chocolate that’s softer. Chill longer, or try freezing it briefly before slicing. Next time, try a slightly darker chocolate.
Can I leave out the cherries?
You can. It becomes a basic dark chocolate fudge base. You can replace the cherries with nuts, other dried fruit, or chocolate chips if you like.
Conclusion
This Dark Chocolate Cherry Fudge Recipe brings together the best of both worlds: the comfort of old‑fashioned homemade fudge and the bright, modern twist of tart cherries and dark chocolate. It’s simple enough for a weeknight craving, yet pretty enough for holiday dessert trays, teacher gifts, or that one neighbor who always shares cookies.
Give it a try, then come back and tell me how it went—did you keep it classic, or try one of the variations? And if you’re building a whole tray of sweets, you might like pairing this with a batch of peanut butter fudge or some simple no‑bake cookies for a cozy, shareable spread.
Dark Chocolate Cherry Fudge
Ingredients
- 3 cups dark chocolate chips about 18 oz / 510 g; 60–70% cacao, chips or chopped bars
- 14 oz sweetened condensed milk 1 can (396 g), not evaporated milk
- 4 tablespoons unsalted butter 56 g, cut into pieces
- 1 cup dried cherries about 140 g, roughly chopped
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- flaky sea salt for topping, optional
- cooking spray or butter for greasing the pan
- 1 tablespoon hot water or orange juice optional, for soaking cherries if very dry; pat cherries dry before using
Instructions
- Line an 8‑inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides to lift the fudge out later. Lightly grease the parchment with cooking spray or a thin layer of butter.
- Roughly chop the dried cherries into raisin‑sized pieces so they’re evenly distributed and don’t pull out when slicing. If the cherries are very dry, soak them in about 1 tablespoon of hot water or orange juice for 5 minutes, then pat completely dry.
- In a medium heavy‑bottomed saucepan, combine the dark chocolate chips, sweetened condensed milk, and butter. Set over low heat and stir slowly and constantly with a heat‑safe spatula or wooden spoon until completely melted, glossy, and smooth, about 5–7 minutes. Keep the heat low to avoid scorching or graininess.
- Remove the pan from the heat. Stir in the vanilla extract and fine sea salt until evenly combined. Taste carefully (it will be hot) and adjust the salt slightly if desired.
- Add the chopped dried cherries to the warm chocolate mixture. Gently fold until the cherries are evenly distributed throughout the thick, glossy fudge mixture.
- Scrape the fudge mixture into the prepared pan. Use a spatula to spread it into an even layer, pressing it into the corners. If needed, lightly grease the back of a spoon to help smooth the top.
- If using flaky sea salt, sprinkle a small pinch evenly over the surface of the fudge. This adds a pleasant contrast and enhances the dark chocolate cherry flavor.
- Refrigerate the pan for at least 2 hours, or until the fudge is firm to the touch. For very clean cuts, chill 3–4 hours or overnight. In a rush, you can place it in the freezer for 45–60 minutes.
- Once firm, lift the fudge out of the pan using the parchment overhang and place it on a cutting board. Warm a sharp knife briefly in hot water, wipe dry, and cut the fudge into 1 to 1½‑inch squares, reheating and wiping the knife as needed for neat edges.
- Serve the fudge at room temperature for the creamiest texture. Arrange on a platter or pack into tins or treat bags for gifting. Store leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
