Chocolate Cherry Nut Fudge Recipes

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
• Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

Steps:

• 1. Line an 8 or 9 onch square pan with aluminum foil. This makes it easier to take the fudge out of the pan.
• 2. In a large glass bowl combine chocolate chips, sweetened condensed milk and salt. Microwave on high 2-3 minutes. (Check after 2 minutes)
• 3. Quickly stir in nuts, almond extract and cherries.
• 4. Spoon immediately into foil lined pan and chill 2 hours or until set.
• 5. Remove from pan, peel foil off and cut into pieces. Store in the refrigerator.

Steps:

• 1. In a medium saucepan, mix milk, sugar, butter and salt. Bring to a boil, stirring constantly. One boiling time 4 1/2 minutes. Stirring the whole time. Remove from heat and stir in chocolate, marshmallow, nuts, vanilla and cherries. Continue stirring until marshmallows and chocolate is melted.
• 2. Spread into a buttered 9 inch dish. Refrigerate until firm. Cut into desired sized pieces.

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly. , Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla. , Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator.

Steps:

• Combine the condensed milk and chocolate in a saucepan, stirring over a low heat until chocolate melts. Add the peanut butter, nuts and cherries and mix until smooth.
• Pour mixture into a lined 28cm x 18cm slab tin and refrigerate until set.
• Cut into squares or diamond shapes.

Steps:

• Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla., With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in pecans and candied cherries. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.