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Dark Chocolate Cherry Fudge

Dark Chocolate Cherry Fudge

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This rich, dark chocolate fudge is sweetened with mini marshmallows and loaded with chunks of dried cherries.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet


  1. Line 8-inch-square baking pan with foil.
  2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  3. Stir in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
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Amazing fudge! I used two dark chocolate bars, large marshmallows snipped into quarters, almond extract and glace cherries instead of dried. The result was exactly what I envisioned: rich, creamy fudge that recalls black forest cake. The flavour combination is sophisticated and uttely addictive. I stirred in the cherries last, quite gently. A definite must try!

Andrea Wollens

This was a very easy fudge recipe! And yummy to boot. I made no substitutions except to use store brand dark chocolate chunks. We made three different fudge recipes this weekend and hubby and I both liked this one the best. The flavor is very good. It's a dense fudge, not as fluffy as some.


Delicious! I made this last night and it is awesome! It is very sweet and I might cut back on sugar next time and Hubby said he would like some walnut in it the next time! It took longer than two hours to harden so I left it in the fridge over night. When I left it in room temperature this morning it became too soft, so I put them in a container and back in the fridge. Wish I could just leave them at room temperature though! But it sure taste great, rich and yummy... and so easy to make!!