Best Chocolate Cherry Nut Fudge Recipes

CHERRY-NUT FUDGE

Steps:

• Spray foil-lined 8-inch pan with cooking spray; set aside.
• Place chocolate in medium saucepan. Add milk; cook on low heat 8 to 10 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Add remaining ingredients; mix well.
• Spread immediately into prepared pan. Refrigerate 6 hours or until set.

CHERRY NUT FUDGE

Steps:

• Combine the condensed milk and chocolate in a saucepan, stirring over a low heat until chocolate melts. Add the peanut butter, nuts and cherries and mix until smooth.
• Pour mixture into a lined 28cm x 18cm slab tin and refrigerate until set.
• Cut into squares or diamond shapes.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

CHOCOLATE CHERRY DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE NUT FUDGE

Steps:

• Line a shallow 20 cm square cake tin with aluminium foil.
• Place chocolate, condensed milk, rum essence and nuts in a bowl and mix well to combine.
• Spread mixture into prepared tin. Refrigerate until set.
• Turn out, peel off foil and cut into squares.

CHERRY-NUT WHITE FUDGE

Steps:

• Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla., With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in pecans and candied cherries. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.