Chocolaty, nutty, and fruity, these decadent fudge squares combine the best flavors of the holidays into petite, crave-worthy packages, perfect for a festive affair and/or gifting to loved ones. Pictured with our Cinnamon Spritz Sandwich Cookies.
Cherry-Almond Fudge
Serves: 45
Ingredients
- 3 cups granulated sugar
- 3⁄4 cup unsalted butter
- 2⁄3 cup evaporated milk
- 1⁄4 teaspoon fine sea salt
- 3 (4-ounce) 60% cacao bittersweet chocolate bars, coarsely chopped
- 1 (7-ounce) jar marshmallow crème
- 1 teaspoon vanilla extract
- 3⁄4 cup chopped toasted almonds, divided
- 3⁄4 cup chopped dried cherries, divided
Instructions
- Line an 11x8-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
- In a medium heavy saucepan, combine sugar, butter, milk, and salt ; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat, and add chocolate, stirring until melted. Stir in marshmallow crème and vanilla extract until well combined. Stir in 1⁄2 cup almonds and 1⁄2 cup cherries.
- Spread mixture into prepared pan. Using an offset spatula, smooth surface. Sprinkle with remaining 1⁄4 cup almonds and remaining 1⁄4 cup cherries. Let stand for several hours until fudge is firm enough to cut.
- Using excess foil as handles, remove fudge from pan, and place on a cutting surface. Using a long, sharp knife, press downward to create clean cuts. Trim and discard edges of fudge. Cut into 45 (1-inch) squares.
Notes
Make-Ahead Tip: Fudge can be made up to 3 days in advance. Store in an airtight container.
