Publisher Photo
Publisher Photo
Fudge lovers will rave about this confection from the country cooks in our Test Kitchen. The rich squares are loaded with dried cherries, chopped walnuts and a hint of almond.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
117 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
117 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 3 tablespoons butter, divided
  • 2 cups (12 ounces) dark chocolate chips
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 2 cups chopped walnuts
  • 2 cups dried cherries
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Place the chocolate chips and marshmallow creme in a large bowl; 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, for 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until smooth. Stir in the walnuts, cherries and extracts.
Pour into prepared pan. Let stand at room temperature until cool. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.
Originally published as Cherry Walnut Fudge in Country Woman Christmas Annual 2010, p71

Nutritional Facts

1 piece: 97 calories, 4g fat (2g saturated fat), 2mg cholesterol, 7mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 3 tablespoons butter, divided
  • 2 cups (12 ounces) dark chocolate chips
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 2 cups chopped walnuts
  • 2 cups dried cherries
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  1. Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Place the chocolate chips and marshmallow creme in a large bowl; set aside.
  2. In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until smooth. Stir in the walnuts, cherries and extracts.
  3. Pour into prepared pan. Let stand at room temperature until cool. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.
Originally published as Cherry Walnut Fudge in Country Woman Christmas Annual 2010, p71

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