Chocolate Covered Cherry Fudge
I couldn’t tell you why, but I have been in a serious chocolate-cherry mood lately. Which may not seem all that weird to you. But as someone who knows me pretty well, I can say with the utmost assurance that I am not a cherry person. Not even when it’s covered in chocolate.
But I’ve had a jar of maraschino cherries sitting in my office since I made this Shirley Temple Punch. Passing by them day after day must have flipped a switch, because I have been dreaming of chocolate cherry desserts for weeks now. I’ve even taken to making Sally’s cherry smoothies with a huge scoopful of cocoa powder! It takes care of my chocolate cherry craving in a healthy way :)
Up until recently, the only cherry flavored dessert I liked was spumoni. In fact, I almost made this into Spumoni Fudge! But with pistachios being fairly pricey and me not wanting to keep them around the house (I’ll gobble the whole bag in a day), I decided to leave them out and use almonds instead.
But if you keep pistachios on hand, you should toss some into this fudge! I imagine it would be pretty fab.
Although this fudge is pretty spectacular already, even without pistachios. You know how chocolate covered cherries are best about a week or two after you make them? You have to wait so the centers can get all gooey and delicious. This fudge has that gooey deliciousness in every bite without waiting for two weeks!
It’s seriously divine. Each cherry is surround by this little pocket of ooey gooey chocolate cherry sauce that forms while the fudge is chilling. It’s completely incredible and addicting. (And reminder: I’m not even a cherry person!!)
The almonds give it a great crunch to balance out all the chocolate gooey-ness, and I think it’s absolutely perfect. And stunning too, don’t you think? I’m in love with the bright red in every piece.
Seriously. Heaven, I tell you!
- 3 cups melting chocolate
- 14.5 oz can sweetened condensed milk
- 10 ounces maraschino cherries
- 1/2 cup chopped almonds
- Line an 8x8 baking dish with parchment or foil. Set aside.
- Drain the cherries and towel pat them dry (try to get them as dry as possible). Set aside.
- Over low heat, stir together the melting chocolate and sweetened condensed milk until completely melted and smooth. Remove from heat.
- Stir in the cherries and almonds. Pour the mixture into the prepared baking dish. Chill, uncovered to avoid condensation forming, in the refrigerator for 3 hours or until set. Cut into 2 inch squares to serve.
- Store, covered, in the refrigerator and serve cold.
Don’t miss a bite!
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