Cherry Fudge

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Cherry Fudge with dark chocolate looks and tastes like it came from a fancy candy store, but it takes just 15 minutes to make. A homemade fudge perfect for gifting, with real cherries in every bite!

If you love cherries, be sure to try my Cherry Vanilla Puppy Chow, which is also great for gifts. You’ll love these Cherry Frosted Donuts too!

Cherry fudge topped with dark chocolate on wooden board.
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Why You’ll Love This Cherry Fudge Recipe

Fudge always feels like a special treat! Maybe it’s because so many vacation destinations have fudge shops or maybe it’s just that buttery, chewy, melt-in-your-mouth factor. 

Whatever the reason, homemade fudge is a guaranteed hit—especially this Cherry Fudge With Dark Chocolate!

It starts with a rich cherry base made with chewy dried cherries and just a little bit of cherry gelatin for color and flavor.

Of course I had to add a layer of dark chocolate to finish it off! 

  • This cherry fudge recipe is incredibly easy. No candy thermometer or double-boiler needed!
  • The layers of cherry and chocolate make this fudge look and taste impressive, just the fudge you’d buy at a chocolate shop.
  • Cherry and chocolate are a classic combination that’s fantastic in this easy cherry fudge recipe. 
Ingredients needed to make cherry fudge.

Important Ingredient Notes

  • White chocolate chips – White chocolate forms the base of this cherry fudge recipe because it allows the cherry flavor to take center stage.
  • Fluff marshmallow cream – A secret ingredient for that perfect fudgy texture! Use our homemade marshmallow fluff if you want to take it to next level.
  • Unsalted butter – Using unsalted butter gives you more control over the flavor of the fudge.
  • Heavy whipping cream – Heavy cream adds richness and an irresistibly creamy texture.
  • Cherry flavored gelatin – A great way to add color and flavor to this cherry fudge.
  • Dried cherries – I love the texture and tart flavor that dried cherries add.
  • Dark chocolate – Carefully melt the chocolate in the microwave.

How to Make Cherry Fudge

Step by step photos showing how to make cherry fudge.
  • Heat: In large saucepan, melt the butter with the sugar, cream, and  salt. Bring the mixture to a boil over medium-high heat and cook for 5 minutes. Stir in the gelatin. 
  • Finish the cherry mixture: In mixing bowl, stir together the white chocolate and marshmallow cream. Pour the hot mixture into the bowl and whisk until the mixture is smooth and creamy. Fold in the dried cherries.
  • Add the dark chocolate: Pour the cherry mixture into a parchment-lined square pan. Pour the melted dark chocolate over the cherry fudge.
  • Chill: Refrigerate the fudge for at least 4 hours or overnight. Cut into squares and enjoy!
Cherry fudge cut into squares and served in a scalloped white bowl.

Recipe FAQs

How do you cut fudge without crumbling?

This cherry fudge isn’t prone to crumbling since it’s not a traditional fudge recipe, but using a sharp chef’s knife and making swift, strong cuts will help. You can also dip the knife in boiling water, dry it, then cut through the fudge; wipe the knife and dip it again after each cut.

Do you cover fudge while it sets?

Yes, you should cover the fudge while it sets in the refrigerator. Loosely cover the pan with plastic wrap.

When should I stop beating fudge?

Stop beating the fudge once the chocolate chips have melted and the mixture is completely smooth.

Stack of three pieces of cherry fudge.

More Fudge Recipes

Homemade Candy Recipes

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Cherry Fudge Recipe

4.75 from 24 votes
By: Aimee
Cherry Fudge with dark chocolate looks and tastes like it came from a fancy candy store, but it takes just 15 minutes to make. A homemade fudge perfect for gifting, with real cherries in every bite!
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 64 pieces


  • 2 ½ cups white chocolate chips
  • 7 ounce jar Fluff marshmallow cream
  • ¾ cup unsalted butter
  • 1 cup granulated sugar
  • ¾ cup heavy whipping cream
  • pinch salt
  • 1 Tablespoon cherry flavored gelatin
  • ½ cup dried cherries
  • 10 ounce dark chocolate melted
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  • 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.
  • 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.
  • Pour in a parchment paper lined 9-inch square pan. Pour melted dark chocolate over cherry fudge and refrigerate 4 hours or overnight. Cut into squares and enjoy!


  • 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.
  • See blog post for more recipe tips and tricks.


Serving: 1piece, Calories: 105kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 11mg, Sodium: 10mg, Sugar: 10g
Course: Candy
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Cherry Fudge covered with dark chocolate is simply irresistible!

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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 December 6, 2023

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. 

    1. A basic ‘rule’ for all cooking:
      If the taste is too sweet add a little salt. (Perhaps two pinches of salt?)
      If the taste is too salty add a little sugar.
      Remember to taste after each mixture of ingredients.

  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.

  6. 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.

  7. 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?

  8. 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!

  9. 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!

  10. 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.

  11. 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!

  12. 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.

4.75 from 24 votes (24 ratings without comment)

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