Dark Chocolate Cherry Fudge
This Dark Chocolate Cherry Fudge is a rich, silky no‑bake treat made with dark chocolate, sweetened condensed milk, and chewy tart dried cherries. Perfect for holidays, gifts, or anytime you want an easy yet impressive dessert.
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.
Notes
Pan size: An 8‑inch (20 cm) square pan gives thicker, more indulgent pieces; a 9‑inch pan yields slightly thinner fudge. Don’t skip the salt—both fine and flaky salt enhance the chocolate flavor. Keep the heat low while melting to avoid grainy fudge. Cut small squares; this fudge is rich. For best results, use real chocolate (not “chocolatey” chips) and real vanilla. Room temp: good for 3–4 hours. Refrigerate in an airtight container with parchment between layers for up to 2 weeks, or freeze for up to 3 months (thaw in the fridge, then bring to room temp before serving).
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