Chocolate cherry fudge

Fudge has always been one of those “hit or miss” recipes for me. I have made it many times and tried lots of different recipes, but I find that if I don’t boil it for exactly the right amount of time to the minute, the outdoor ambient temperature is not quite right or the stars are not aligned on that particular day then the stuff just does not set! Alright alright, I may have made those last two things up. My point is that making fudge the traditional way can be problematic. So, I decided to put together a foolproof “cheat” recipe. Straightforward, no sugar thermometer required and you will have a batch of tasty fudge ready in a snap.

This easy fudge is smooth and will melt in your mouth. Creamy and chocolatey with a hint of toffee… your sweet cravings will be sorted!

Pop the fudge squares into a tin or bag, add a beautiful ribbon and hey presto – you will have a delicious gift for a lucky, chocoholic friend! You could also serve it alongside a cup of coffee at the end of a meal.

If you are not a fan of cherries you could replace them with nuts (I’m thinking of hazelnuts, almonds and macadamias especially) or add a handful of dried cranberries or chopped dried apricots.

Important cook’s note: Use a larger saucepan than you think you will need as the mixture will bubble up quite a bit and you don’t want it to overflow onto your stove top.

CHOCOLATE CHERRY FUDGE

Servings: Makes 16 squares
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water and ice blocks (for testing the fudge)
1 can (385g) condensed milk
1 cup light brown sugar
1 tbsp golden syrup
150g dark chocolate, roughly chopped
60g butter
½ tsp vanilla extract
200g whole glacé cherries

1.) Line a square 18cm cake tin with baking paper and grease well. Fill a small bowl with cold water and a few blocks of ice to keep handy.

2.) Combine the condensed milk, brown sugar and golden syrup in a large saucepan and stir over a very low heat to dissolve the sugar.

3.) Bring the mixture to the boil, still over a low heat while stirring continuously. It is important to keep stirring as the mixture can catch on the bottom of the pan and burn very quickly. Allow to boil for 2-3 minutes (it should darken slightly), then carefully drop a teaspoonful of the boiling mixture into the bowl of cold water. You should be able to press the syrup together into a soft ball, if not boil the mixture for another few minutes before testing it again.

4.) Take the pan off the heat and add the chocolate, butter and vanilla extract. Stir until the chocolate and butter have melted and the mixture is smooth. Stir in the cherries.

5.) Tip the fudge into your prepared tin and press down lightly into an even layer. Cover and leave to cool and harden. Once the fudge is set you can cut it into squares. Store in an airtight container.