Cherry Blossom Fudge

After baking some shortbread cookies last week, I ended up with waaayy more chopped cherries than I needed to decorate them – my son got carried away with the knife and cutting board – so I decided to come up with a new recipe. I remembered Cherry Blossom chocolates from when I was a kid, and came up with this easy fudge recipe to recreate that flavour.

This really is an easy recipe – no candy thermometers, and I did everything in the microwave. It does take some time from start to finish, though, because three different layers have to chill separately. I’ve posted step-by-step photos on our Magic Fridge Facebook page!

Ingredients:

1 and 1/3 cans of condensed milk

2 cups chocolate chips – semisweet or dark, depending on your taste

1 cup white chocolate chips

1 cup unsweetened coconut

1 cup chopped maraschino cherries, drained, or glace cherries

1 cup chopped nuts (I used salted cashews)

Directions:

Place chocolate and white chocolate in separate glass microwave safe bowls. Open one can of condensed milk and scoop 2/3 of it into the chocolate bowl and 1/3 of it into the white chocolate bowl.

Microwave the chocolate bowl for 30 seconds on high, then remove and stir with a microwave-safe utensil (I use a rubber scraper/spatula). If chocolate is not fully melted, microwave for another 10 seconds and repeat. Scrape *two-thirds* of this mixture into a well-greased 8×8 pan and cover with a piece of cling film. Press the chocolate into the pan with your hands, using the cling film as a barrier. Leave the film on and chill for an hour in the fridge. Save the remaining third of the chocolate mixture for the topping later.

Once the base is chilled, microwave the white chocolate bowl for 20-30 seconds and stir until melted, then add the coconut. Sprinkle cherries over the base, and pour the white chocolate-coconut mixture over top. Use the cling film trick again to flatten the white chocolate mixture and make sure it is well adhered to the base. Chill, with cling film on top, for at least 2 hours – this layer is softer, so it will take longer to set up.

To make the third layer, add 1/3 of a can of condensed milk to the reserved chocolate mixture and microwave 20-30 seconds; stir until melted. This layer will have a thinner consistency than the base layer. Take out your chilled fudge and evenly sprinkle the nuts over the white chocolate mixture. Pour the thin chocolate mixture over the top, and once again use some cling film to press the last layer evenly over the top of the nuts. Chill for at least 3 hours, preferably overnight, since this last layer is even softer than the other two.

When it is thoroughly chilled, remove the fudge from the pan and cut it into pieces, making sure the nut layer is on top for easier cutting. It will keep well in a sealed container in the fridge for up to 2 weeks.

Comments

  1. Looking fwd to making this!! I will show you my photo once it’s done 😉 yummy!!!

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