Chocolate Covered Cherry Fudge
Rita Nader Heikenfeld, Home / Culinary Expert, Lazarus-Macy's and Ridge Market
It’s that time of year when making edible gifts is a fun project.
This recipe for fudge is one of my favorites and most requested. Wherever the cherries land in the chocolate, they lend a bit of a syrupy texture to the chocolate, somewhat like a chocolate covered cherry! Delicious and easy, you’ll want to make several batches of this.
I hope all of you have a wonderful holiday, filled with family, friends and good things to eat! Remember to think about those less fortunate, too. The holidays can be very difficult for folks who are alone, ill, or unable to drive. Give them a call to brighten their day, or pay a visit with a pan of this delicious fudge! Don’t forget the children, too – they love being in the kitchen, making gifts, and memories!
1 can, 14 oz, condensed milk (not evaporated milk)
2 cups semisweet chocolate chips
4 oz German chocolate, cut up
1 cup chopped toasted nuts (opt)
1 jar, 10 oz, maraschino cherries, drained and chopped
2 teaspoons vanilla
Line an 8x8 pan with foil, letting foil hang over sides, and spray the foil. Set aside. In heavy pan bring milk to a boil. Add chocolates and cook on low until melted. Add rest of ingredients. Stir to blend and pour into prepared pan. Let chill in refrigerator until hard, pop fudge out of pan and cut into squares.
HOTPOTS – a great cookbook from the Horticultural Society. It’s available at Jo Beth and area retailers and also on line at wwwcincyflowershow.com.
The recipes are wonderful (I am one of the contributors) and the book features 130 decorated
Rita’s Health Bread Blend now available at Susan’s Natural World and Jungle Jim’s! Look for it in Jungle’s ad this week!