Hey there! So, Cherry Garcia Fudge—let me tell you, the first time I tried to mash up the flavors of that ice cream with a melt-in-your-mouth fudge, I had this grand vision. Picture me, eight years old, sneaking extra cherries form my mom's baking stash and leaving a trail of sticky fingerprints everywhere... yeah, not much has changed except now my messes at least taste fancy. This recipe is like that first bite of summer, with a gooey-chocolate twist. And if you make it when you're in a mood where you need a little pick-me-up? Oh, game changer.
Why I Keep Making (and Eating) This Fudge
I usually whip this up when someone says "bring dessert" and I'm pressed for time (or just don't feel like firing up the oven—summer in New York? Forget it). My family goes bonkers for this fudge—though if you ask my brother, he'd say it's the cherries (I say it's the fudge!). Sometimes, when I've run out of patience, I've tried shortcut chocolate chips, and you know what—nobody ever noticed. The swirl of cherry and chocolate... oof, makes me want a piece right now.
What You'll Need (and What I Sometimes Use Instead)
- 2 cups semi-sweet chocolate chips (honestly, I've subbed in dark chocolate, and it's a whole vibe)
- 1 14-oz can sweetened condensed milk (I've even used the Aldi brand, shh)
- 3 tablespoon unsalted butter (if I'm out, salted works fine—just skip a pinch of salt later)
- ⅓ cup dried cherries, chopped up (fresh is awesome when in season, but way messier—just saying)
- ½ cup chopped walnuts (pecans or almonds if you're feeling wild, and you can totally leave nuts out if you must)
- ½ teaspoon vanilla extract (the real stuff is pricey, so I sometimes use that fake vanilla, and nobody's called me out yet)
- Pinch of salt (unless you used salted butter)
How I Actually Make This (and Sometimes Mess Up)
- Line an 8x8 pan with foil or parchment. Little crinkles? Totally fine—it all smooths out.
- In a medium saucepan, melt the butter on low. Add the chocolate chips and condensed milk. Stir continuously. This is where I space out and it gets too hot sometimes. Keep it low and slow—and actually, if the chips aren’t melting smoothly, step away from the heat and just stir, it’ll melt, promise.
- Once you’ve got a glossy chocolate lava, pull it off the stove. Now, swirl in the vanilla and pinch of salt. This is my favorite part—smells so good.
- Fold in the cherries and walnuts—don’t worry if it looks chunky; it'll set beautifully. Sometimes, I sneak a taste here. Worth it.
- Spread the fudge into your lined pan. I usually use a buttered spatula, but back of a spoon works (licking not recommended till after).
- Chill in the fridge for at least 2 hours (overnight is best, but who's that patient?).
- Lift it out; peel off the lining and chop into, you know, squares—or haphazard nuggets (we all fudge differently, right?)
Some Notes I Learned the Hard Way
- If you forget the parchment, you’ll be chiseling fudge out of the pan for ages—ask me how I know.
- The fudge mixture seems impossibly thick. It's supposed to. Keep going.
- I once tried microwaving the chocolate and milk together; worked, but tasted a bit grainy. Stovetop wins.
Variations I’ve Tried (and a Goof)
- Swapping cherries for chopped dried cranberries—mm, somewhat tart but still delightful.
- Did a batch with white chocolate once. It was... not fudge, more like sweet cement. Wouldn't recommend unless you love super sweet stuff!
- Almond extract instead of vanilla for an ice-creamy twist; just use a wee bit, or it overpowers.
Gear You Need (Don’t Panic If You Don’t Have It)
- 8x8 pan, but honestly, I’ve used a loaf pan, and just cut thicker hunks.
- Medium saucepan (if you don't, a glass bowl over a pot of simmering water is fine; double-boiler fancy folk not required)
- Parchment or foil—if you’re out, just butter the heck out of your pan.
- A decent spatula, but a big spoon does the trick in a pinch.
How I Store This Fudge (Or, the Illusion of Leftovers)
Tuck it into an airtight tub and stash in the fridge for up to 5 days (but honestly, in my house it rarely survives the night—my partner once blamed the cats for half a pan disappearing and... well, I let it slide). If you want to hide it from sneaky hands, try the veggie drawer. Just sayin'.
How We Serve It (Slightly Unorthodox)
Sometimes I sprinkle a little flaky salt or—don’t laugh—a scoop of vanilla ice cream alongside for that meta Cherry Garcia vibe. My dad insists on his fudge with coffee. As for me? I nibble a cold square straight from the fridge standing in front of the open door (like I said, patience isn’t my strong suit).
Pro Tips—Here's Where I Messed Up Before
- Don’t rush the melting step; I did once and got burned chocolate. Not delicious.
- Chill it long enough so it sets properly—one time I tried to cut it early, and it was just a sticky, gloppy disaster. Still good though!
- Tidy as you go; sticky fudge fingers + opening jars = disaster, trust me on this.
Wait, Does Fudge Have to Be Refrigerated? (FAQ Time!)
Do I have to use dried cherries?
Someone actually asked me this at a potluck—nope, fresh is awesome, but gets syrupy, so maybe pat them dry. Jarred maraschino? Not bad for a cheater version; just chop ‘em up.
Can I skip the nuts?
Absolutely—if you’re nut-averse, ditch ‘em. No need to replace them, though a pal tried pretzels once. Didn’t love the result, but I say give it a whirl if you’re feeling snacky.
Can I double the batch?
Yup, just use a 9x13 pan. Or two 8x8s. But, on second thought, you might need a bigger saucepan—one time I overflowed a small one and, well, cleaning fudge from a burner isn’t my favorite.
Where do you get your chocolate?
I like Ghirardelli for the chocolate chips (though Aldi ones have surprised me!). For cherries, Nuts.com is my go-to.
And a Tiny Tangent...
I once brought this fudge to a backyard barbecue, only to have a raccoon make off with half the tray. Silver lining? I got to make it again the next day. If that’s not a reason to keep this in rotation, I don’t know what is.
Anyway, give it a shot and see how fast it vanishes. Maybe hide a square or two for yourself—after all, you did the hard work!
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 cup chopped maraschino cherries (drained and patted dry)
- ¼ cup unsalted butter
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
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1Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
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2In a medium saucepan, combine semi-sweet chocolate chips, sweetened condensed milk, and butter. Melt over low heat, stirring constantly, until smooth.
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3Remove from heat and stir in vanilla extract and sea salt. Gently fold in the chopped maraschino cherries and white chocolate chips.
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4Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
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5Chill in the refrigerator for at least 2 hours or until set. Lift out of the pan, cut into squares, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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