Cherry Fudge with Dark Chocolate

The search for the best ever Cherry Fudge recipe is over! Nothing says “I love you” like giving someone a plate of homemade fudge, especially when it’s packed with real cherries and topped with silky dark chocolate.

Soft Cherry Fudge recipe topped with a dark chocolate ganache!

You can make anything better by dipping it in chocolate, right? When it comes to Valentine’s Day, I can’t think of anything I’d rather get than a box full of chocolate covered cherries. . . except maybe this chocolate covered cherry inspired FUDGE!

You can whip up a batch of this just in time for Valentine’s Day, or anytime you need to tell someone how much you love them. Even if that someone person is yourself. We could all use a little bit more self care, particularly if it comes in the form of delicious rich cherry fudge.

Cherry Fudge

The smooth cherry fudge with chunks of dried cherries and topped with dark chocolate is so addictive that I DO need to give some of it away lest I eat it all in one sitting. Talk about the perfect bite AND the perfect gift.

You don’t need to buy any fancy cherry liqueurs to make cherry fudge. I used my trusty one step trick for adding instant flavor to any treat–JELL-O mix.

Fudge with JELL-O

Don’t start thinking your homemade fudge is going to come out with the texture of JELL-O squares. All it does is imbibe each bite of fudge with fruity cherry flavor. The gelatin also gives the fudge a soft texture that’s firm enough to hold up when sliced but velvety enough to melt in your mouth.


You could easily mix up the flavor of this fudge by using another JELL-O flavor, but the cherry fudge is my absolute favorite topped with a layer of rich dark chocolate.

I wanted a bit of texture and real cherry goodness in my fudge too, so I folded in dried cherries as well. Extra delicious!

How to Make Cherry Fudge

Contrary to what some people believe, you don’t need any special equipment or even a candy thermometer to make cherry fudge at home.

Here’s how I make this fudge recipe:

Melt butter with heavy cream, sugar and salt. Once it’s boiling, add the cherry JELL-O powder and let it cook for 5 minutes over heat.

Next, add a jar of marshmallow fluff and white chocolate to a bowl. Pour the boiled gelatin mixture in and stir. Use a strong whisk to beat everything together until the chocolate is melted and the mixture is smooth and creamy.

Now, fold in the dried cherries. Pour the cherry fudge mixture into a pan lined with parchment paper, then top with melted dark chocolate. Use a rubber spatula to help spread the chocolate evenly over the fudge.

Chill: Let the whole pan sit in the refrigerator for at least 4 hours until firm. If I have time, I like to keep it in the fridge overnight to set.

Cut it into squares, serve and enjoy!

Tips for Cherry Fudge

  • Storage: You can keep this fudge in the fridge covered or in an airtight container at room temperature, as long as your house isn’t too warm.
  • Cutting fudge: I find that slicing the fudge into squares just before serving helps ensure it maintains optimal texture. If you aren’t giving the fudge as a gift, cut just the number of squares you plan to eat right away. Use a sharp knife to get a smooth and even edge!
  • Freezing: Like many of my homemade fudge recipes, your cherry fudge will also keep beautifully in the freezer. Freeze before or after cutting and then let the fudge thaw out at room temperature before eating.
  • Mixing fudge: A strong whisk works well to beat together the fudge ingredients, but I have also been known to save a little bit of time and energy by using my stand mixer! Electric beaters are another great option for ensuring the white chocolate, marshmallow and butter mixture get well incorporated.


As I mentioned earlier, Fudge made with JELL-O is SO easy to adapt into different flavors! Strawberry flavored gelatin powder would be quite tasty in this recipe. Substitute dried strawberries for the cherries and you’ll have Chocolate Covered Strawberry fudge for Valentine’s Day, too!

The more fudge the better, so why not just make one batch of each?

More tips for making fudge

New to making homemade fudge from scratch?

Learn how to make fudge with my extensive guide, full of tips and tricks for making my favorite candy. I promise you that crafting your own perfect fudge at home is more than possible; it’s downright easy.

Make a batch of this extra special candy for someone extra special in your life.

Or just eat it all yourself. I wouldn’t blame you.

 Homemade Cherry Fudge covered with dark chocolate is simply irresistible!

Yield: 4 dozen

Cherry Fudge with Dark Chocolate


  • 2 1/2 cup white chocolate
  • 7oz jar Fluff (marshmallow cream)
  • 3/4 cup butter
  • 1 cup sugar
  • 3/4 cup heavy cream
  • pinch salt
  • 1 Tbsp cherry flavored gelatin
  • 1/2 cup dried cherries
  • 10oz dark chocolate, melted


  1. In large saucepan, melt butter with sugar, cream and pinch of salt. Bring to a boil over medium high heat. Once boiling, set timer for 5 minutes and add in cherry gelatin.
  2. After 5 minutes remove from heat. In mixing bowl, add white chocolate and marshmallow cream. Pour hot mixture over this and beat with a whisk until smooth and creamy (and all chocolate is melted. Fold in dried cherries.
  3. Pour in a parchment paper lined 9inch square pan. Pour melted dark chocolate over cherry fudge and refrigerate 4 hours or overnight. Cut into squares and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 10, 2012

Comments & Reviews

  1. Hi Aimee! I’m almost embarrassed to ask this but understand I’m a novice. Everything I learned about baking is from you sooooo thank you sooooo much for that.
    Is there a method or is it possible to add a canned pie filling to fudge for different flavors? Is there a way to do this do it still sets?
    I apologize if this is a stupid question but if it’s possible I figured you’d be the to figure it out!

  2. I was so pumped to try this recipe – mine didn’t slice look as nice as yours.  But that would be fine if I had liked it more.  It’s just a bit too sweet for my liking – no one who tried it went back for more. It probably was just me and my mediocre culinary skills, but I won’t be making it again. 

  3. Made them yesterday for Valentine’s Day and they are WAYYYYYYY TOO SWEET! All I could taste was the white chocolate and the 1 cup of sugar used with a hint of cherry. I followed the recipe as it said and it didn’t really turn out as a fudge, more like a sugary dough. It was a disaster.

  4. These fudge recipes all look lovely but I wonder if these candies can all be made using old time fudge making methods.  It seems that every fudge recipe I click on these days calls for marshmallow cream!  Pretty sure fudge makers didn’t have or use this stuff years ago!  And I really don’t feel like going out and buying a $5 jar of marshmallow cream to dump it into a recipe…there must be a way…

  5. I found this recipe and tried it, and had the butter separation issue that others have mentioned. Instead of dumping the whole thing, I put it all back into the saucepan and continued to cook it, and the butter reincorporated after several minutes. I am waiting to see if it sets up. It would be great to see the recipe revised to emphasize that you are boiling the mixture for five full minutes before *and* after adding the gelatin—or to explain that you need to cook to a certain temperature after adding the gelatin.  This step was not as clear as it could be. 

  6. Wow – definitely should’ve read the comments first, this was an expensive disaster. Really wish the recipe had provided a temperature to cook the butter/sugar mixture to, and also specified using a stand mixer as opposed to a hand whisk.

  7. Wish I would have read the comments first! What a waste! It is chunky and runny and the butter separated and I followed your recipe, it’s sticking to the whisk attachment and is just awful! Funny how you never responded to any of the people that had this same problem…super disappointed.

    1. I’m sorry this happened to you. I make this version every year with no issues, I’m not sure what went wrong for you.

  8. I made last night thought it would be great.I started pouring chocolate over fudge and it started sinking didn’t firm up after 4 he’s either so I left it over night .it is gory with dried chocolate throughout.I followed recipe to.what happened?

  9. My daughter and I made this fudge today and I have to admit, we took a couple of shortcuts with excellent results. We used a handheld whisk the whole time. I hate dirtying extra bowls, so instead of pouring the hot syrup over the white chocolate and fluff – we just turned off the heat under the pot and started whisking in the chocolate a little bit at a time (we used Ghiraredlli white choc bars) and then the fluff, as well. I had my daughter whisking while I added the ingredients then I took over and gave it a really good beating until it looked glossy. I folded in the cherries with a rubber spatula and added some chopped walnuts. Once the candy had been poured into my parchment-lined pan, we gently placed two large dark chocolate bars right on top and popped it under the broiler for two minutes. The melted bars spread beautifully across the top of the cherry filling with an offset spatula.
    I think next time I may add the teeniest bit of cherry extract and possibly a dot of red gel food coloring as I was looking for a deeper cherry flavor and didn’t get quite the pink color you did. It was still delicious, though!

  10. I just made this this morning and it turned out perfectly!! I followed the recipe exactly and it’s gorgeous, velvety smooth and tasty!! I did leave off the dark chocolate b/c the cherry flavor is so delicate and I wanted that to shine. Thanks for a fun and pretty holiday switch-up to regular fudge!

  11. I tried these this evening, and as happened to several others, mine separated and got very sticky, butter separating out.  Reading through all the comments, I see that you actually use a stand mixer with whisk attachment–it would be very helpful if this was actually stated in the recipe, as I just threw out about $7 of ingredients.  Doubt I will attempt this again, even with the mixer hint.

  12. Oh My! These look amazing. I think that i will make them for Christmas. And eat them all! I haven’t seen somtehing that looks so delicious in ages!

    1. I use the “raisin-like” dried cherries 🙂 Extra moisture can ruin the fudge, and I found those work perfect!

  13. Does this fudge work well at room temp. or does it have to stay refrigerated after it is set? I want to give it as part of our holiday cookie plate to friends & family. Btw, it is absolutely delicious!! I just had to sneak a few bites for myself.

    1. The marachino’s would add a lot of excess moisture to your fudge and make the chocolate seize up. You could leave the dried cherries out and instead garnish the top of the fudge with a maraschino.

  14. Help! I’m not a cook, but I love chocolate and cherry and want to try my first attempt with this yummy looking fudge. I am confused as to what dark chocolate to use and how do I get it melted. Is it chocolate chips, or the bar kind of baking chocolate? Do I add anything to the chocolate to make it from cracking when cutting it (as mentioned in the previous comments).

    1. I use Ghirardelli dark chocolate morsels (60% cocoa), but you can use bars too!!! Try letting it come to room temperature before slicing (run a knife under warm water before slicing)!

  15. I made these last year for my Christmas trays and they were a hit–however they weren’t near as pretty as yours because I couldn’t get the chocolate to cut nicely. It just kept cracking. I’m getting ready to make them again this year. Are there any tips on how to get them cut into pieces more easily and looking nicer?

    1. Yes, judi, she means the white chocolate chips, I used nestle because they were on sale. I just made this, 2nd attempt. Make sure you use a kitchen aid or some kind of mixer with whip attachment. And pour the hot liquid slowly. I tried to make with hand whip and pouring hot liquid all at once and the butter separated.

  16. In the process of making these today. I used Ghirardelli for both the white and dark chocolate, quality is key 🙂 I also opted to chill the cherry mix for an hour before adding the dark chocolate layer. I have to admit, I’ve had this recipe bookmarked for quite some time, can’t wait to taste it!

  17. I saw these on Pinterest and my mouth literally started watering. I want to make this right now but I don’t have any fluff. I’m tempted to go out in the snow to get some. Yeah, it’s snowing in mid-April. That’s life in the Poconos.

  18. I decided to try this recipe for some of the girls at work as a Valentines day treat.Everything was going smoothly until I got to the part where you add the chocolate on top.I had this odd feeling that the cherry part should set a bit in the fridge. When I put the chocolate on and tried to even it out…..I ended up with an ugly fudged up mess 🙁 I will be honest and say that I went with milk chocolate chips.Should I have used the baking squares? If not….what went wrong? I plan to make another patch. Needless to say! Would like to know what I should do differently.

  19. we made this today and it was not I good as we expected. not fudge really at all. tasted only like white chocolate. I would suggest adding more cherry gelatin or some kind of a cherry extract. Also there appeared to be to much butter – it did not really mix in all that well and I would not use a wire whisk for mixing because it is to difficult to get the mixture out of the wire.

    1. Hmmm, not sure why it didn’t come out right for you. It definitely has a cherry flavor! As for the whisk, I use an electric mixture with the whisk attachment and have no problems with it sliding right off the whisk!

    2. All I tasted was white chocolate also. I think on my next attempt I will use 1 tablespoon of sugar free cherry gelatin instead of regular cherry gelatin. The flavor in 1 Tbsp of sugar free should be much more intense instead of mostly sugar.

  20. I’m super new to making fudge and tried making this fudge today. Everything was going great until I began mixing my hot mixture with the marshmallow fluff and chocolate. While I was whisking, the butter completely separated from the mixture and my recipe was ruined. I want to try making it again but I would like to figure out what i did wrong before I attempt it… Any ideas?

    1. I had the same problem. I read the recipe as you are supposed to use a whisk and a mixing bowl but after reading the comments discovered we should be using an electric stand mixer with a whisk attachment (and should probable gradually add the hot mixture). I am going to try this on my next attempt in hopes that the speed and power of the mixer will keep it from separating.

      1. Thanks for the tips ladies as the same thing happened to me as well. Butter separating. What an expensive disaster. I’m glad it was not just me assuming that I follow the directions using whisk. As I look over at kitchen aid that could have easily been used. I’m trying to save mine but who knows.

  21. This looks so tasty!! It looks like it would be perfect for Valentine’s Day but I’m not sure I can wait that long to try it out!

  22. I made this using carnation milk instead if the heavy cream. The fudge tastes great and has less fat. If you’re lactose intolerant like me, you can eat more!

  23. I made this to hand out at my work and it was not only easy to make, it is delicious. I can think of no better combination than cherry and dark chocolate with the creaminess of white chocolate fudge. I am so excited to get feed back from my coworkers, and it looks so pretty! Thank You!

  24. Let me tell you, when I saw these on Facebook, I couldn’t click over fast enough! I LOVE pairing cherries and chocolate so much! You know that one piece in those assorted boxes of chocolates that has that pink fondant with the cherries and then it’s covered in chocolate…ahhhh…these remind of those. And I love those. 🙂

  25. So. I found this recipe on Pinterest. It sounds fabulous and I want to make it this evening but I realized you don’t have a butter measurement!

  26. How are you measuring the white chocolate? Are you using white chocolate chips or melts or bar? Would love to make this fudge.

  27. hi…i’m in indonesia, i just ask,
    actually i’m so difficult to find cherry gelatin ( halal Product – moslem ) and fluff ( marshmallow cream )….any idea to change this ingridients….
    thanx u so much…u give me experience to try any kind of best fudge ever….

    1. I have no clue if this will work but you might try knox unflavored gelatin and a teaspoon of cherry extract in place of the cherry gelatin and melt a bag of miniature marshmallows instead of using fluff.

  28. Your pictures were so beautiful I just had to try this recipe … fudge is something new for me and the only problem I had was the dark chocolate topping needed to be melted with butter or something to soften it for when it set. It was very hard vs the cherry fudge, it cracked and broke when I cut it. But we enjoyed it anyway …

    1. I used morsels and melted them in a double boiler (or a glass bowl placed on top of a pot of boiling water) and warmed the chocolate at a very slow speed (f it gets too hot it will clump) and mine turned out okay.

  29. I absolutely love your site.. Great colors & theme. Did you build this amazing site
    yourself? Please reply back as I’m wanting to create my own personal blog and would love to know where you got this from or exactly what the theme is called. Thank you!

  30. Hi! I shared your recipe on my Must Try Tuesday blog post today.


    I can’t wait to try this recipe.

    Thanks for sharing!

    The Rickett Chronicles

  31. These look amazing! I love cherry and fudge! We would love for you to share this on our Saturday Link Party at SixSistersstuff.com. Hope to see you there!
    -The Sisters

  32. I was enjoying a round-up over at Tidymom and one particular feature caught my eye. So…I clicked it and look where it led! I shouldn’t be surprised. Your treats always catch my eye and spark a craving!

  33. This sounds delicious and looks so pretty!

    Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/valentine-treats-and-boxes/
    Have a great rest of the weekend

  34. How cute are these?! Perfect for Valentine’s Day! I might just make these and bring them into my office! {So I don’t eat them all of course ;)}

  35. I love this! We just posted our very first Kitchen Fun and Crafty Friday Link Party and we would LOVE for you to stop by and link this up! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link.html

  36. Oh my gosh Aimee. This fudge looks heavenly! Looks like I’m going to be making fudge all weekend! lol I am so glad we all did the hop together! 🙂

  37. Great subject for a blog hop! I do love chocolate and cherries-yum! Not only does this sound delicious, the presentation is just off the charts. Very eye catching! You did an amazing job with the photos. Saving this recipe-thanks Aimee. Enjoy the weekend!

  38. We SHOULD all mail our goodies next time! I did the blogger cookie exchange at Christmas time and that went perfectly! Let’s do it!

    Aimee- your fudge looks so elegant! It’s beautiful! What a great job 🙂 Loving the hop!

  39. I am so happy to be fudge hopping with you today! Now if only I had some of your yummy cherry fudge in hand as I click through the links. I think you were onto something when you said we should all mail out our fudge:-) Where’s my box???

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