BLACK FOREST FUDGE

Steps:

• Line 9 x 5 x 3-inch loaf pan with foil.
• Place first 4 ingredients in medium metal bowl.
• Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
• Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
• Add dried cherries.
• Attach candy thermometer to side of pan.
• Increase heat to medium-high.
• Boil until thermometer registers 230°F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
• 2. Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
• Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
• Transfer fudge to prepared pan; smooth top.
• Sprinkle with chocolate chips.
• Chill until firm, about 3 hours.
• 3. Lift fudge from pan, using foil as aid.
• Fold down foil.
• Trim edges of fudge.
• Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Refrigerate in airtight container.)
• Let stand 30 minutes at room temperature before serving.