Rich, creamy, and studded with jewel-like Bing cherries and crunchy toasted almonds, this fudge is as pretty as it is delicious. Perfect for the holidays, gift-giving, or simply treating yourself, it combines the deep flavor of semisweet chocolate with the sweet-tart pop of cherries. The toasted almonds add a nutty crunch, while a garnish of whole almonds makes each square look elegant and festive. This is a foolproof fudge recipe that comes together quickly—no candy thermometer required.
INGREDIENTS:
2 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup butter
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
1 teaspoon vanilla
1 cup slivered almonds, toasted*
3/4 cup dried Bing cherries, chopped
Whole blanched (skin removed) almonds (about 2/3 cup), toasted*, for garnish (optional)
METHOD:
Butter a 9-inch square baking pan and set aside.
In a heavy 3-quart saucepan, combine sugar, evaporated milk, and butter. Cook over medium-high heat, stirring constantly, until the mixture comes to a full boil. Continue boiling for 5 minutes, stirring the entire time.
Remove the pan from heat. Gradually stir in chocolate chips until melted and smooth. Stir in marshmallow crème until completely blended.
Stir in vanilla extract. Fold in toasted slivered almonds and chopped cherries until evenly distributed.
Quickly scrape the fudge into the prepared pan, smoothing the top with a spatula. If desired, press whole toasted almonds on top, spacing them so the fudge can be cut into squares between them.
Let the fudge cool completely at room temperature, 2–3 hours. Cut into 1-inch squares.
Wrap and refrigerate for up to 1 week. Bring to room temperature before serving.
*To toast almonds: Spread nuts in an ungreased baking pan and bake at 350°F for 5–10 minutes, stirring once or twice, until lightly golden. Almonds will continue to brown slightly after being removed from the oven.
YIELD: About 18 pieces
