My Dark Chocolate Cherry Fudge is a crowd-pleasing sweet treat. With just 5 ingredients, this delectably rich, luxuriously indulgent fudge, comes together quickly and easily. The dark chocolate fudge is flavoured with glacé cherries and desiccated coconut. It comes together in just 20 minutes – the hardest part is waiting for it to cool!
Why You’ll Love This Recipe:
- It is made from simple and readily available ingredients.
- You can make this no-bake fudge quickly and easily with minimal effort.
- No special equipment is required as you don’t need a candy thermometer for this recipe.
- If you have never made confectionery, this is the recipe for you. It is ideal for beginners and experienced cooks alike.
- It is great to have on hand for entertaining and is a perfect addition to a festive dessert tray.
- For busy times, you can get ahead by making the fudge in advance as it freezes well.
- It makes an ideal homemade edible gift.
Recipe Inspiration: chocolate and cherry are a classic combination , and with the addition of desiccated coconut, this is a delicious, sweet treat which is certain to be popular. (It’s actually my Mum’s favourite flavour combination!)
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Dark cooking chocolate – I have used chocolate with 70% cocoa solids. For the best result, use a good quality chocolate, one that you enjoy eating.
- Condensed milk – use the full-fat variety – it will give your fudge the best smooth, creamy consistency.
- Desiccated coconut – this is the finely grated, unsweetened, dried flesh from the coconut. It is not the same as shredded or flaked coconut.
- Glacé cherries – sometimes known as candied cherries, I use the red ones.
- White cooking chocolate – use good quality white chocolate, one that you enjoy eating.
Variations:
Chocolate – if you prefer to have a milder flavour, use half milk and half dark chocolate.
Nuts – some walnut pieces or pistachio nuts are a great addition.
Glacé cherries – if you prefer, you could use dried cherries or cranberries or add some green glacé cherries for a truly festive appearance.
How To Make Dark Chocolate Fudge:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Melt the chocolate and condensed milk:
Add the dark chocolate and condensed milk to a heatproof bowl and place over a saucepan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth.
2 – Add in the cherries and coconut:
Remove the bowl from the heat and immediately stir through the cherries and coconut.
3 – Add to your tin:
Add the mixture to your prepared tin and smooth with a palate knife or back of a spoon.
4 – Adding the white chocolate topping:
Cool on the bench for 30 minutes before refrigerating for one hour.
After an hour, melt the white chocolate and pour it over the fudge. Return to the fridge for a further hour, or until completely set. Cut into serving pieces.
Tips for Success, Storage and FAQs:
I use one with 70% cocoa solids. The stronger, slightly bitter flavour, perfectly offsets the sweetness of the condensed milk.
My preference is to use a double boiler as described in the recipe, as it gives the best control over the heat. However, if you prefer, you can use a microwave. Melt the chocolate in 20 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook. When melting the chocolate with the condensed milk you need to stir them well to make sure they are thoroughly combined.
Store it in an airtight container at cool room temperature for up to one week. If the weather is hot, store in the fridge in an airtight container for up to 2 weeks.
Yes, it freezes well. Store it, cut into serving sections, in an airtight container for up to 3 months. If storing in layers, separate them with baking paper or cling wrap to avoid them sticking together. To defrost, remove the quantity that you require and defrost on a plate at room temperature.
Top Tip:
To achieve the best result, use good quality chocolate, one that you enjoy eating, and full-fat condensed milk for smooth, creamy fudge.
Serving Suggestions:
My Dark Chocolate Cherry Fudge is perfect for any family gathering or celebration. It is a guaranteed crowd-pleaser. Some serving suggestions are:
- As part of a cookie tray for the festive season.
- For morning or afternoon tea – delicious with a cup of coffee!
- Cut into small squares, it is delicious served as a petit four after dinner.
- Include some in lunch boxes.
- Take to picnics or potlucks.
- As a festive gift – put it on a pretty plate or in a cellophane bag, and you’ll have the perfect host present!
Minimal effort is required to make this Dark Chocolate Cherry Fudge. The delicious combination of classic flavours of dark chocolate, cherries and coconut means it is certain to become a family favourite.
Alex xx
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Dark Chocolate Cherry Fudge
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 375 g (13 oz) dark chocolate – 70 % cocoa, roughly chopped See Note 1
- 395 g (14 oz) can of condensed milk – full-fat
- 80 g (1 cup) desiccated coconut
- 150 g (5.3 oz) glacé red cherries – cut in half
- 150 g (5.3 oz) white cooking chocolate – roughly chopped
Instructions
- Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.(Allow an overhang with the baking paper – it makes it easier when removing the fudge!)Ensure you have all of your ingredients prepared and ready to go.
- Add the dark chocolate and condensed milk to a glass bowl and place over a saucepan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth.
- Remove the bowl from the heat and immediately stir through the cherries and coconut. You will need to move quickly at this point as the mixture will thicken quickly.
- Add the mixture to your prepared tin, pressing with a palate knife or the back of a spoon to smooth it out.Alternatively, use lightly greased hands to press the mixture into place.
- Allow to cool on the bench for 30 minutes before refrigerating for one hour.
- After an hour, melt the white chocolate in a clean bowl and pour over the fudge. Return to the fridge for a further hour, or until completely set.Once set, use a sharp knife to cut the Dark Chocolate Fudge into 25 pieces.
Notes
-
- Chocolate: using a good quality chocolate will give you the best flavour fudge.
- Storage: keep the fudge in an air-tight container, and store in the fridge for up to two weeks.
- Freezing: store in an airtight container for up to 3 months. If storing in layers, place some baking paper between them. Bring it to room temperature for serving.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in December 2018. It has been updated with more information and new photos. The recipe has been altered slightly.
Julie Jones
this was such a simple recipe but sooo delicious..i will be making it regularily
Julie x
Alexandra Cook
Thrilled to hear this, Julie.
Thanks so much for sharing! Alex xo
Marysa
Cherry and chocolate – what a perfect combination! I will be making a double batch next time as this is too hard to resist!
Alexandra
Cherry and chocolate are perfect together Marysa, I agree!
Nikki
This is a really great recipe. Although I’m not that much of a fan of cherries, so I used dried cranberries in place.
Alexandra
Hi Nikki, thanks so much for sharing!
Alex xo