Cherry Almond Chocolate Fudge
User Reviews
5
8 reviews
Excellent
Cherry Almond Chocolate Fudge
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This Cherry Almond Chocolate Fudge is thick, smooth, and oh so chocolate-y, and studded with salted almonds and sweet candied cherries. Made easily with NO candy thermometer, this fool-proof fudge recipe is perfect for any holiday!
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Ingredients
- 3 cups chocolate chips I highly recommend Ghirardelli or Guittard brands, semi-sweet
- 14 oz can sweetened condensed milk
- 4 Tbsp butter unsalted
- 1/2 cup almonds lightly salted
- 1/2 cup candied cherries
Instructions
- Prepare an 8x8" baking pan by spraying it lightly with cooking spray, lining it with parchment paper (leaving overhang on the sides for easy fudge removal), then spraying lightly again with cooking spray. Set aside.
- Add chocolate chips, sweetened condensed milk and butter to a medium sized saucepan and heat over LOW heat.
- Continuously stir until completely melted, then remove from heat.
- Stir in almonds and cherries, then pour fudge mixture into prepared baking pan from step 1.
- If desired, you can sprinkle the top of the fudge with a little extra of the almonds and cherries.
- Cover tightly, then refrigerate for at least 4 hours, or overnight if you can.
- Slice into small pieces and enjoy immediately, or store covered in an airtight container at room temperature for 1 week, or refrigerated for up to 3 weeks.
Notes
- Freezing
- For longer storage, fudge can be frozen for up to 3 months. I prefer to wrap each piece individually in plastic wrap, then add the pieces to an airtight freezer container.
- Thaw overnight in the refrigerator before eating.
- Recipe makes an 8x8" baking pan worth of fudge, and you can cut the fudge into any size pieces you'd like, so the serving amount and size are up to you.
- Recipe can easily be doubled, just use a 9x13" baking pan.
- Chocolate can also be melted using a double boiler method
- Double Boiler Method – A double boiler is an actual type of pot, but most people don’t have one on hand, so I make my own makeshift one. It’s easy, I promise! Add a bit of water to a sauce pan and place a heat-resistant bowl on top (I use a glass bowl) so it just rests on the sides of the pan, but doesn’t touch the water. Heat the water on LOW heat and add chocolate to the bowl on top. Stir often and you’ll see the chocolate start to melt. Keep stirring, and once you see just tiny lumps of chocolate, remove the bowl from the top of the pan. Stir, and the residual heat will melt those last little lumps and you’ll have perfect melted chocolate.
Nutrition Information
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Calories
5477kcal
(274%)
Carbohydrates
579g
(193%)
Protein
80g
(160%)
Fat
322g
(495%)
Saturated Fat
172g
(860%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
106g
(530%)
Trans Fat
2g
(100%)
Cholesterol
288mg
(96%)
Sodium
565mg
(24%)
Potassium
5052mg
(107%)
Fiber
53g
(212%)
Sugar
456g
(912%)
Vitamin A
2730IU
(55%)
Vitamin C
10mg
(11%)
Calcium
1664mg
(166%)
Iron
38mg
(211%)
Nutrition Facts
Serving: 1servings
Amount Per Serving
Calories 5477 kcal
% Daily Value*
| Calories | 5477kcal | 274% |
| Carbohydrates | 579g | 193% |
| Protein | 80g | 160% |
| Fat | 322g | 495% |
| Saturated Fat | 172g | 860% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 106g | 530% |
| Trans Fat | 2g | 100% |
| Cholesterol | 288mg | 96% |
| Sodium | 565mg | 24% |
| Potassium | 5052mg | 107% |
| Fiber | 53g | 212% |
| Sugar | 456g | 912% |
| Vitamin A | 2730IU | 55% |
| Vitamin C | 10mg | 11% |
| Calcium | 1664mg | 166% |
| Iron | 38mg | 211% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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