The best tasting, creamiest chocolate cherryfudge!
Recipe: Chocolate CherryFudge
1/2 cup (1 stick) butter
In a heavy saucepan, combine butter, creamand sugar. Bring to a full rolling boil over medium-high heat,Stirring constantly. Reduce heat to medium and continue to boil,stirring frequently, 8 to 10 minutes or until mixture reaches234°F / approximately 110°C (use a candy thermometer).
Remove from heat; add chocolate and marshmallowcreme; stir until smooth. Add, almonds, cherries, and extract;mix until well blended. Pour mixture into a 9-inch square panlined with buttered foil. Chill; cut into 1 1/2-inch squares.
Store in an airtight container in therefrigerator for up to one week.
3/4 cup whipping cream
2 cups granulated sugar
1 (12-ounce) semisweet chocolate, coarsely chopped
1 (7-ounce) jar marshmallow creme
1 cup slivered almonds, chopped
1 cup dried cherries, chopped
1 teaspoon almond extract
Makes 3 dozen pieces.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
If the Chocolate CherryFudge recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog