Chocolate Cherry Fudge

I remember the first time I made homemade fudge, I was convinced it would be complicated and temperamental. But this chocolate cherry fudge changed everything—it's the kind of recipe that feels like you've discovered a secret, especially when those tart dried cherries cut through the rich chocolate sweetness. Now it's what I reach for whenever I want to impress someone or just need something special waiting in my fridge.

There was this one time unexpected friends dropped by on a Friday afternoon, and I only had about thirty minutes to put together something impressive. I made a batch of this fudge while they were still pulling off their coats, and by the time we settled in to chat, it was already chilling. When I cut it into squares an hour later, their faces lit up. That's when I realized this recipe was going to become a regular in my kitchen.

Ingredients

• Semisweet chocolate chips (3 cups/510 g): The backbone of this fudge. I use real semisweet chips rather than melts because they have better flavor, and they melt more reliably without seizing.
• Sweetened condensed milk (1 can/14 oz/397 g): This is the magic ingredient that makes the fudge creamy without any grainy texture. It also helps bind everything together beautifully.
• Unsalted butter (4 tbsp/55 g): Cut into small pieces so it melts evenly with the chocolate. Unsalted lets the chocolate flavor shine without competing.
• Vanilla extract (1 tsp): Just enough to deepen the chocolate flavor and add subtle warmth.
• Dried cherries (1 cup/140 g), roughly chopped: The tart punch that makes this fudge memorable. I chop them roughly so you get actual pieces in every bite.
• Chopped walnuts (1/2 cup/60 g, optional): Adds a subtle crunch and earthy note. Leave them out if you prefer a smoother texture or have nut allergies to consider.

Instructions

Get Everything Ready:

Line your 8-inch square baking pan with parchment paper, letting it overhang the sides a bit. This step matters because it's how you'll lift the whole fudge block out later without it crumbling. It feels like you're building a little chocolate vessel.

The Melting Part Where It All Comes Together:

In a medium saucepan over low heat, combine your chocolate chips, sweetened condensed milk, and butter pieces. This is where patience pays off. Stir constantly with a spatula or wooden spoon, watching as everything slowly melts into glossy smoothness. You'll start to smell the chocolate intensifying, and the mixture will go from chunky to silky. This usually takes about 5 to 7 minutes. The key is low heat—high heat can make chocolate bitter and grainy, and we're not doing that here.

Bring In the Stars:

Remove the pan from heat. This is the moment to stir in your vanilla extract first, just a quick swirl. Then add the chopped dried cherries and walnuts if using, folding them in until they're distributed throughout. The mixture should still be warm enough to move easily but cool enough that you can touch the pan without burning yourself.

Into the Pan and Waiting Begins:

Pour the chocolate mixture into your prepared pan. Use a spatula to smooth the top, making it as even as you like. Some people love rustic peaks and valleys, others prefer a mirror finish. Either way works beautifully.

The Patience Phase:

Refrigerate for at least 2 hours until fully set. I usually leave mine overnight because I like it extra firm and because it gives me an excuse to think about it all day. The fudge will go from soft to that perfect fudgy firmness where it holds a clean cut.

The Grand Finale:

Lift the entire fudge block out using the parchment overhang as handles. Place it on a cutting board. Using a sharp knife, cut it into 24 squares. A hot, damp kitchen towel nearby helps if your knife gets sticky between cuts. Serve chilled or at room temperature, depending on your preference.

Save to Pinterest

The moment that shifted my relationship with this recipe came during the holidays when my daughter brought it to a potluck at school. I'm not ashamed to say it was the first thing that disappeared, and the teacher asked for the recipe. Now every December, making this fudge is part of our tradition, and my daughter insists on doing the cherry chopping herself.

Keeping It Fresh

Store your fudge in an airtight container in the refrigerator, and it stays perfect for up to two weeks. I layer mine between parchment sheets so the pieces don't stick together. If you're gifting it, keep it in the coolest part of your home because warmth will soften it. The beauty of fudge is that it's actually more forgiving than you'd think—even if it gets a little soft, it still tastes amazing.

When You're Missing Something

Don't have dried cherries? Dried cranberries give you a similar tartness with a slightly brighter flavor. Dried blueberries work too, though they're less tart. You could even try dried apricots cut small if that's what's in your pantry. The walnuts are optional anyway, but if you want texture, chopped pecans or almonds substitute beautifully. The one thing I wouldn't skip is the vanilla extract because it's the subtle ingredient that makes people stop and ask what makes this fudge different from regular chocolate fudge.

Why This Recipe Became a Keeper

There's something deeply satisfying about making candy at home that tastes store-bought perfect but with your own flavor twist. This fudge hits that sweet spot of being impressive without requiring any special equipment or advanced technique. It's the recipe I return to when I want to feel like a better cook without actually having to work that hard, and I think that's the mark of a truly useful recipe.

• If your kitchen is warm, refrigerate longer or store in the coldest part of your fridge—this fudge loves cool temperatures
• Cut with a hot, wet knife for the cleanest edges and it looks more professional when you gift it
• Make a double batch because one always disappears faster than you expect

Save to Pinterest

This fudge proves that the best treats are the ones you can make on a whim, with ingredients you probably already have. It's comfort in a bite, and every time you make it, it gets easier and more fun.

Recipe Questions & Answers

→ What type of chocolate is best for this fudge?

Semisweet chocolate chips work best to balance sweetness and richness in the fudge.

→ Can I leave out the walnuts?

Yes, simply omit walnuts for a nut-free variation without compromising texture.

→ How long should the fudge chill before slicing?

Refrigerate for at least 2 hours until fully set and firm enough to slice cleanly.

→ Is it possible to substitute dried cherries with another fruit?

Dried cranberries make a great alternative for a similar tartness and chewiness.

→ How should this dessert be stored?

Keep refrigerated in an airtight container for up to 2 weeks to maintain freshness.