Cherry Nut Fudge Recipes

CHERRY NUT FUDGE

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.

~ CHERRY - NUT FUDGE ~

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.

ALMOND CHERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals until melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

CHERRY VANILLA FUDGE

Steps:

• Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
• Cook over medium heat, stirring constantly, until mixture comes to boiling.
• Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage).
• Remove from heat, leaving thermometer in the saucepan. Cool to 100°F.
• Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss.
• Stir in cherries.
• Pour into buttered 8" square pan.
• Cool. Cut into squares when firm.

CHERRY WALNUT FUDGE

Steps:

• Grease 8"x8" pan.
• In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
• Cover pan; bring to a boil.
• Boil 1 minute, or until all sugar crystals on sides of pan have melted.
• Remove cover (If using a candy thermometer, set in place).
• Continue cooking, without stirring, over gentle heat (I use medium-low) to 238 degrees, or until a little mixture in cold water forms a soft ball.
• Remove from heat; drop in butter;do not stir.
• Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
• Add vanilla.
• With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
• Quickly add nuts and fruits and pour into pan.
• Spread quickly and evenly.
• Cool and cut into squares.

CHOCOLATE CHERRY NUT FUDGE

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.

~ CHERRY FUDGE NUT BALLS ~

Steps:

• 1. In a medium saucepan, over low heat - melt chocolate in the milk.
• 2. Once melted add the confectioners' sugar and whisk until smooth. Fold in the cherries and nuts. Chill until cool enough to roll in balls, not so stiff that the coconut and nuts won't stick. You want them a little sticky.
• 3. Have nuts and coconut ready. I spread each on paper plates. I use about a 1 inch cookie scoop for the size of the balls. Roll into balls and roll in nuts or coconut or both. Chill well. When not eating, keep them chilled as well.