Simple White and Dark Chocolate with Cherry Fudge (GF)

Simple White and Dark Chocolate with Cherry Fudge is a delightful sweet treat that will be very popular, especially with your kids. The cherries against the white chocolate fudge (light or dark) studded with mini chocolate chips makes a beautiful treat.

I dream about fudge and today’s version is no exception. I love the combination of chocolate and cherry and having both dark and white chocolate makes it even better. You’re going to love this dessert!

It would be a great recipe to make with your kids because they will learn some tasks that you can use in many other recipes. Building a foundation for them to grow their cooking skills and get comfortable in the kitchen.

If you avoid making candy because you don’t like using a thermometer, this is the recipe for you. No thermometers needed, just melt the ingredients together, stir in the cherries and chocolate, sprinkle some on the top, chill, and you’re done. Super simple!

If you haven’t used a double boiler set up before, it is really easy to do. Just take a medium saucepan and pour an inch or two of water in the bottom. Place a heatproof bowl on top – it should fit snugly but be above the level of the water. Heat the water over medium heat until simmering. Add ingredients to melt to the bowl and stir often to be sure nothing scorches. Use a hot pad to protect your hand from the steam.

When everything is smooth and silky, remove the bowl and place it on a kitchen towel. Dry off the bottom and sides of the bowl so you won’t have any water getting into the ingredients.

When you are lining a square pan with parchment, flip the pan upside down and lay the parchment on top. Pinch the paper around all the edges and then flip the pan back upright and drop the squared paper down inside. Leave the longer edges extended beyond the sides, you will use them to lift the fudge out of the pan later.

If cherries are in season, you can pit and chop them, and use in place of the dried cherries or you can use them for all the cherries. Be sure to pat them very dry before you mix them in and place on top!

I used a specialty version of maraschino cherries because my husband picked them up for me, LOL. They are so dark they look black but they taste a lot like the original cherries. Use regular maraschinos and you’ll have pretty red pops of color in the fudge!

You may not have seen mini chocolate chips in your store. The one place I find them regularly is at Whole Foods. I think they are worth the cost because they work beautifully in smaller sized baked goods like cupcakes or today’s fudge.

Note that because the mini chips are so small, they will melt in the hot white chocolate fudge mixture turning it brown and looking like regular fudge like mine, but with the flavor of white chocolate in there. If you want it to stay whiter, let it cool a bit and stir in the mini chocolate chips last. Or don’t stir them in at all, just add the mini chips sprinkled on the top. It is your choice how to use them.

The hardest thing about this recipe is waiting for it to set up in the refrigerator. If you want it ready sooner, you can set it in the freezer for 2 hours!

Simple White and Dark Chocolate with Cherry Fudge is a delightful way to treat your friends and family or to complete any meal. The perfect sweet ending that satisfies everyone!

I love this unusual fudge and enjoyed every single bite – I had trouble stopping to grab just one more piece! I hope you do too!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Simple White and Dark Chocolate with Cherry Fudge:

• White chocolate chips, sweetened condensed milk, butter, nuts (optional), dried cherries, maraschino cherries, mini dark chocolate chips, kosher salt

 

PRO Tip:

Because you are melting white chocolate which tends to scorch easily, be sure to use a double boiler set up (a bowl set on top of a saucepan with simmering water beneath) and keep the heat on the low side, stirring often.

 

PRO Tip:

If you add the mini chocolate chips to the hot melted white chocolate mixture right away, the chips will melt and you’ll have a dark chocolate-colored fudge. This is what I did and that’s why the white chocolate is brown. If you want a lighter color to show off the cherries more, let the mixture cool off the heat (on a kitchen towel) until you can comfortably hold the bowl in the palm of your hand. Then stir in the mini chocolate chips until distributed with the cherries and nuts if using. You’ll get minimal melting of the chips this way.

 

How to make Simple White and Dark Chocolate with Cherry Fudge:

1. Set a heatproof bowl over a saucepan with about 2-inches of water in it; bring to a simmer and melt the butter with the white chocolate chips, sweetened condensed milk, and salt. Stir often until the chocolate is melted and smooth.
2. Off the heat, stir in the nuts, rehydrated cherries, 1/2 cup of the maraschino cherries, and 1 cup of the mini chocolate chips. Gently mix together.
3. Pour the fudge into a parchment paper-lined 9-inch (23cm) square baking pan, smoothing the top with an offset spatula. Sprinkle the remaining cherries and mini chocolate chips over the top and gently press them into the fudge.
4. Cover and place in the refrigerator overnight or in the freezer for 2 hours. When solidified lift out of the pan and place on a cutting board. Cut into 16 pieces and enjoy!
5. Store in a sealed container in the refrigerator up to 2 weeks or on the counter for up to 3 days.

 

PRO Tip:

If you want a regular dark chocolate version of this fudge, replace the white chocolate with an equal amount of milk or semisweet chocolate chips. Everything else remains the same.

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• 9-inch (23cm) square baking pan
• Parchment paper sheets
• Mixing bowls 
• Medium saucepan
• Offset spatula

 

Gluten-Free Tips:

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

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