Cherry Fudge with Dark Chocolate


Soft Cherry Fudge recipe topped with a dark chocolate ganache!

It’s been awhile since I made fudge. And this version was worth the wait! You can whip up a batch of this just in time for Valentine’s Day.

Or just because tomorrow!

The smooth cherry fudge with chunks of dried cherries is so addictive, and topped with dark chocolate? Talk about one perfect bite!

Learn how to make fudge with my extensive guide, full of tips and tricks for making my favorite candy!

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!

About Aimee

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

Learn more about Aimee.

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Posted on February 10, 2012

Comments & Reviews

  1. 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. 

  2. 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.

  3. 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…

  4. 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. 

  5. 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.

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