Cherry Garcia Fudge Delight
This fudge is loud, nostalgic, and a little bit ridiculous in the best way — think chewy dark–chocolate fudge studded with tart cherries and crunchy chunks that nod to that famous Cherry Garcia ice cream, but richer and sliceable. It’s the kind of dessert you slice thin because you’ll eat more than you planned, and it’s perfect for potlucks, holiday trays, or when you need a dramatic sweet that doesn’t pretend to be healthy.
My husband declared this “the best thing I didn’t know I needed” on the first bite, and now he demands a slab after every holiday dinner. Our little kiddo wanders into the kitchen at 7 a.m. on weekends asking if there’s “the chocolate square,” and yes — we have a very acceptable breakfast fudge problem in this house. I’ve ruined a few batches by overcooking, and I once tried swapping the dark chocolate for milk and learned that softer chocolate will change the texture — lesson learned, twice.
Why You’ll Love This Cherry Garcia Fudge Delight
– It hits sweet, tangy, and bitter notes all at once — that cherry tingle against deep chocolate is addictive.
– No fancy equipment needed: you don’t have to temper chocolate like a chocolatier to get a gorgeous slab.
– Crowd-pleaser: people act like you slaved for hours even if you did something clever and quick.
– Snackable and giftable — slice it, wrap it, watch your neighbor’s face when you hand it over.
Kitchen Talk
I always think fudge is foolproof until I scorch a pan and then suddenly I’m inventing new swear words. The cherry bits in here — I prefer chopped dark cherries or candied tart cherries — give the whole thing a little bite that keeps it from being just an interior monologue of chocolate. I once forgot to toast the nuts and then pretended raw almonds were “artisan texture”; we all nodded and ate it anyway. If you mix too energetically at the end, the fudge can get glossy and tight — a gentle hand is my motto.
Warm, nostalgic, and dangerously easy — this Cherry Garcia Fudge Delight captures the cherry-and-chocolate vibe perfectly with a creamy, melt-in-your-mouth texture that disappeared fast at our house. Honest note: chop the cherries well and drain any excess liquid first to keep the fudge firm, but otherwise this is a keeper for potlucks and cozy nights in.
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): You only need a bit of granulated sugar for texture — pick regular table sugar, no need for fancy brands.
– Fats & Oils: Use real butter for richness; salted or unsalted is fine but adjust the final salt to taste.
– Dairy: Choose good-quality cream or condensed milk (if you’re using it) — it makes a noticeable difference in texture.
– Chocolate: Buy a decent dark chocolate bar or chips with cocoa percentage you like; higher cocoa = less sweet.
– Produce/Fruit: Opt for unsulfured dried cherries or jarred tart cherries in syrup (drained) for a bright, tangy hit.
– Nuts & Seeds: Toast nuts lightly for the best crunch — walnuts, almonds, or pecans all play well here.
Prep Ahead Ideas
– Chop cherries and nuts a day ahead and store in airtight containers to save hands-on time.
– If using jarred cherries, drain them and pat dry on paper towels the night before so they don’t add extra moisture.
– Make the chocolate base a day ahead and keep it chilled; slice thinly when you want to serve — it firms up nicely and slicing thin saves your willpower.
– Use shallow, lined pans or containers for easy fridge-to-table transport; parchment paper makes life easier.
Time-Saving Tricks
– Use good-quality chocolate chips instead of chopping bars if you’re in a hurry.
– Microwave heating in short bursts is fine for melting chocolate; just stir between bursts so nothing seizes.
– Buy pre-chopped nuts or pre-dried cherries if you’re short on prep time — nobody needs extra chopping stress.
– Don’t rush the cool-down: letting the fudge set properly makes slicing quick and clean later.
Common Mistakes
– Overheating chocolate — I burned more than one batch by leaving it unattended; if it smells weird, toss it and start over.
– Adding overly wet cherries straight from syrup will thin the fudge; always drain and dry them.
– Mixing too vigorously at the end can make the texture grainy or too firm — stir gently.
– I once tried to “speed set” fudge by freezing it and ended up with condensation and a sad foggy top; patience wins.
What to Serve It With
– A strong cup of coffee or espresso to cut through the sweetness.
– Vanilla ice cream for a classic hot-cold contrast.
– Shortbread or buttery cookies for extra crunch and dippability.
– Fresh berries or a citrusy fruit salad to add brightness.
Tips & Mistakes
– Use a shallow pan for even cooling and straighter slices.
– Lightly toast nuts in a dry pan for a minute or two — it wakes them up.
– If the fudge is too soft, chill longer; if it’s too hard, let it sit at room temp a few minutes before slicing.
– Salt is a friend: a tiny sprinkle on top makes the chocolate pop.
Storage Tips
Store leftover fudge in an airtight container in the fridge for up to two weeks, or freeze slices wrapped in parchment and foil for longer. Eating it cold straight from the fridge is oddly satisfying — dense and chewy — and yes, I have eaten it for breakfast; no shame here. If frozen, let it thaw briefly at room temperature for cleaner slices.
Variations and Substitutions
– Swap dark chocolate for milk chocolate if you prefer sweeter fudge, but expect a softer texture.
– Use dried tart cherries if you don’t have fresh or jarred ones; soak briefly if they’re rock hard.
– Replace nuts with toasted coconut flakes for a different crunch profile.
– If you want a boozy version, a splash of cherry liqueur stirred in at the end is delightful — but go light.
Frequently Asked Questions
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Cherry Garcia Fudge Delight
Ingredients
Main Ingredients
- 2.75 cup semisweet chocolate chips
- 14 oz sweetened condensed milk
- 2 tbsp unsalted butter
- 2 tsp pure vanilla extract
- 0.25 tsp fine sea salt
- 0.25 tsp almond extract optional
- 0.75 cup maraschino cherries, chopped drained well and patted very dry
- 0.75 cup dark chocolate bar, roughly chopped for fudge flakes
- 0.25 cup mini chocolate chips for topping, optional
- 0.13 tsp flaky sea salt for topping, optional
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang. Lightly coat the parchment.
- Drain the cherries, chop them, and blot thoroughly until dry to prevent watery fudge.
- Warm chocolate chips, condensed milk, and butter in a saucepan over low heat, stirring until smooth.
- Remove from heat. Stir in vanilla, fine sea salt, and almond extract if using.
- Fold in the chopped cherries and dark chocolate flakes until just combined.
- Spread the fudge into the prepared pan and smooth the top with an offset spatula.
- Sprinkle mini chocolate chips and flaky salt on top, pressing lightly so they adhere.
- Chill until firm, about 2 hours. Lift out by the parchment and cut into small squares.
Notes
Featured Comments
“Made this last night and it was will make again. Loved how the tender came together.”
“New favorite here — family favorite. flavor-packed was spot on.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“New favorite here — family favorite. weeknight saver was spot on.”
“This quick dinner recipe was will make again — the comforting really stands out. Thanks!”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Made this last night and it was turned out amazing. Loved how the creamy came together.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“This hands-off recipe was so flavorful — the fresh really stands out. Thanks!”
“New favorite here — absolutely loved. crunchy was spot on.”
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