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Cherry-Almond Fudge

For best results, choose white chocolate that contains cocoa butter for this recipe. It will create a smooth fudge that sets up nicely.

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  • Makes: 64 servings
  • Yields: 2 pounds (64 pieces)
  • Prep: 30 mins
  • Bake: 5 mins 350°F
  • Chill: 6 hrs

Cherry-Almond Fudge



  1. Preheat oven to 350 degrees F. Spread almonds in a shallow baking pan. Toast in the preheated oven for 5 to 10 minutes, stirring two to three times. Remove from oven; let cool.
  2. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
  3. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes.
  4. Reduce heat to low. Add the white chocolate. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit, almonds, and, if desired, almond extract. Immediately spread fudge in prepared pan. Cover and chill 6 hours or until firm.
  5. When fudge is firm, use foil to lift it out of pan. Cut fudge into 1-inch squares or triangles. If desired, tint canned frosting with food coloring. Pipe frosting over cut pieces. Makes about 2 pounds (64 pieces).

From the Test Kitchen

Store in an airtight container in refrigerator for up to 1 week.

Nutrition Facts (Cherry-Almond Fudge)

    Per serving:
  • 67 kcal cal.,
  • 3 g fat
  • 4 mg chol.,
  • 15 mg sodium,
  • 8 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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