Sherry Fudge Recipes

Steps:

• Line an 8 x 8 pan with foil and grease the foil with butter.
• Combine the milk, sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly.
• Once mixture begins to boil, cook it for 8 minutes, stirring constantly.
• Remove from heat and stir in the marshmallows, chocolate, lime rind and lime and mix well until mixture is melted and smooth.
• Pour into prepared pan and cool completely.
• Cut into 1 inch squares to serve.

Steps:

• Line 8-inch square pan with foil.
• Lightly press chopped cherries between layers of paper towels to remove excess moisture.
• Place butter in medium microwave-safe bowl.
• Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
• Microwave at HIGH 1-1/2 minutes; stir vigorously.
• Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
• Do NOT boil.
• Stir in chopped cherries, pecans and almond extract.
• Spread mixture into prepared pan.
• Cover; refrigerate until firm.
• Remove foil; cut into squares.
• Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
• Serve cold; refrigerate leftover fudge.
• NOTE: For best results, do not double this recipe.

Steps:

• Melt the chocolate and butter in the sherry over hot, NOT boiling water.
• Add yolk to the sugar.
• Add chocolate mixture to the sugar and mix well.
• You may need to add more sherry at this point if needed, try a tsp at a time.
• Add nuts.
• Spread in a 8x8 buttered pan.
• Cool, cut into squares and place in fridge.

Steps:

• LINE 8-inch-square baking pan with foil.
• 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.
• 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.
• VARIATION: For an equally delicious fudge, try substituting ¾ cup dried berry blend for the cherries.

Steps:

• PREPARE brownie mix according to package directions using oil, milk and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters. Combine pudding mix, milk and sweetened condensed milk in medium bowl; mix until smooth. Reserve 1/2 cup whipped topping for garnish; mix remaining topping into pudding mixture.
• BREAK up half of the brownies, placing them into the bottom of a 14 cup trifle or glass bowl. Top with half of the filling. Place 2 tablespoons hot fudge topping into a resealable plastic bag; reserve for garnish. Heat topping according to the label directions; spoon all but reserved topping over filling. Reserve 7 cherries for garnish; spoon remaining cherry filling over fudge topping. Top with remaining brownies and filling.
• DOLLOP reserved whipped topping into center of trifle; mound with cherries. Heat bag of hot fudge topping in microwave on HIGH (100% power) 7 to 10 seconds. Cut a small corner off bag; drizzle topping over trifle. Sprinkle with decors or sprinkles. Refrigerate 6 hours or overnight.

Steps:

• First, make the biscuit base. In a large bowl mix the biscuits (which should be crushed to a powder - try putting in a bag and bashing with a rolling pin!) with 1/3 of the condensed milk. Spread over the base of a cake tin or baking tray and chill while you prepare the fudge topping.
• Put the rest of the condensed milk, white chocolate and butter in a saucepan, over a low heat.
• When all the chocolate has melted, stir in the cherries, almonds and almond essence - this is to taste and you may want more or less, so add the almond essence in tiny quantities!
• Remember the longer you boil the fudge, the harder it will set. I like mine squidgy so removed it from the heat almost straight away; if you like it crumbly, let it boil for a few minutes. Then pour over the biscuit base and refrigerate until set.
• It should then cut into around 32 bite-sized pieces, although this will depend on the size of the tin used. The pieces will seem small but trust me, they are very rich, and just one will satisfy sweet cravings!
• The method for the 'fudge' initially came from a Nigella recipe (chocolate pistachio, highly recommended!) and as she says, you can stash them in the freezer and eat straight away from there, no need to thaw. Alternately these make lovely Christmas gifts, or as that 'something sweet' with coffee. Enjoy!

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:

• Butter an 8x8 inch pan.
• In a medium saucepan over medium heat, combine milk, sugar and salt.
• Bring to a boil and stir in gelatin.
• Boil 4 minutes.
• Remove from heat and stir in butter, chocolate chips, vanilla and cherries.
• Pour into prepared pan.
• Chill 2 hours before serving.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour and pudding mix; mix well. Stir in 1/2 cup cherries and 1/3 cup of the reserved cherry juice; spread into prepared pan.
• Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
• Mix cream cheese, powdered sugar and remaining cherry juice until blended. Drizzle over cooled dessert; top with remaining cherries. Use foil handles to remove dessert from pan before cutting into bars.

Steps:

• Spray a 13 x 9 inch glass baking dish with non-stick butter flavored baking spray and set aside.
• In a non-stick skillet, melt chocolate chips and condensed milk over low heat until just smooth. Stir in vanilla, cherries and nuts and pour into glass baking dish.
• Chill until firm, slice and watch it disappear!

Steps:

• For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.
• Mix the cherries and the brandy and leave to soak for a few hrs.
• Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.
• Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

Steps:

• Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan., Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes., Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator.