Chocolate Covered Cherry Fudge
This recipe is the perfect way to satisfy your sweet tooth without sacrificing any of the flavors. The cherry and chocolate are a classic combination that never disappoints! The glorious taste of chocolate, the sweetness of a cherry, and the smoothness of fudge- it's a heavenly combination.
Servings: 10 slices
Ingredients
- 2 Cups Chocolate Chips
- 2 cups White Chocolate Chips
- 1 Can Chocolate Frosting 16 ounces
- 1 Can Cherry Frosting 16 ounces
- 22 Maraschino Cherries
Instructions
- Line a 9-inch square pan with parchment paper.
- Place the white chocolate chips in a medium bowl and place the chocolate chips in a separate medium bowl.
- Microwave each bowl for 3 minutes, stirring every 30 seconds until the chocolate is smooth and creamy.
- Remove the lid and foil from each frosting and microwave each container for 45 seconds each.
- Add the chocolate frosting to the chocolate bowl and the cherry frosting to the white chocolate bowl. Stir each bowl vigorously.
- Alternate pouring each mixture into the prepared pan.
- Shake the pan to get the mixture to settle evenly.
- Place the cherries on a paper towel and then gently lay another paper towel over the top of them and press down lightly to get some of the juices out.
- Add the cherries to the top of the fudge wherever you see fit (at random).
- Place in the fridge for 3 hours or until set.
- Slice into 1-inch squares and enjoy!
Notes
It’s important that the cherries have some of their juices removed from them or the fudge around them won’t set up properly.
It’s important to use white morsels when choosing your chocolate chips as I have had normal white chocolate chips not do well at melting. The chocolate tends to want to seize when being heated. I loved Nestle Toll House white chocolate morsels for this recipe.
Is this fudge too thick for your liking? Use a bigger, square pan.
The cherry frosting should be pretty easy to find. However, if you can’t find any, you can do the white frosting and add half a teaspoon of cherry extract to it. You’ll want to add some pink, gel food dye as well. Do not add the extract or dye directly to the chocolate. In fact, if possible, use an oil-based food dye if possible.