Description
Cherry Garcia Fudge is a luscious and creamy dessert combining the sweetness of white chocolate with the tartness of dried cherries and the rich flavor of maraschino cherries, all enhanced by bits of semi-sweet chocolate chips. This no-bake treat is quick to prepare and perfect for sharing at gatherings or as a delightful homemade sweet snack.
Ingredients
Scale
Fudge Base
- 2 cups white chocolate (chopped or chips)
- 1 can (14 oz) sweetened condensed milk
- 1/2 teaspoon vanilla extract
Add-ins
- 1/2 cup dried cherries (roughly chopped)
- 1/2 cup maraschino cherries (halved and drained)
- 1/3 cup chocolate chips (semi-sweet or dark)
Instructions
- Prepare Ingredients: Roughly chop the dried cherries and halve the maraschino cherries, draining them well to avoid excess moisture in the fudge.
- Melt White Chocolate: In a medium saucepan over low heat, combine the white chocolate and sweetened condensed milk. Stir continuously until the chocolate is completely melted and the mixture is smooth.
- Add Flavoring: Remove the saucepan from heat and stir in the vanilla extract to enhance the overall flavor.
- Mix in Cherries and Chocolate Chips: Gently fold in the chopped dried cherries, halved maraschino cherries, and semi-sweet or dark chocolate chips, ensuring they are evenly distributed throughout the fudge mixture.
- Set in Pan: Pour the fudge mixture into a parchment-lined or lightly greased 8×8 inch baking pan, spreading it evenly with a spatula.
- Chill to Set: Refrigerate the fudge for at least 2 hours or until firm enough to cut into squares.
- Serve and Enjoy: Once set, remove the fudge from the pan and cut into 16 squares. Serve chilled for the best texture and flavor.
Notes
- You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
- Ensure maraschino cherries are well drained to prevent the fudge from becoming too soft.
- Storage: Keep the fudge refrigerated in an airtight container for up to 2 weeks.
- For a festive touch, add chopped nuts or a sprinkle of sea salt on top before chilling.
