Equipment Needed
- Medium-sized, heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- 8×8 inch or 9×9 inch baking pan
- Parchment paper
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
I always start by prepping my pan and my cherries—this is a crucial mise en place step. I line my 8×8 inch pan with parchment paper, leaving an overhang on two sides for easy lifting later. Then, I drain my maraschino cherries in a sieve over a bowl, saving that precious, flavorful juice. I pat the cherries very dry with paper towels; this is non-negotiable. I learned the hard way that wet cherries will make your fudge seize and become grainy. Once they’re dry, I chop them into small, bite-sized pieces. Having everything ready is key because once the chocolate melts, you need to move quickly.
The magic happens in the saucepan over the lowest heat setting. I combine both kinds of chocolate chips and the entire can of sweetened condensed milk. I stir almost constantly with my wooden spoon, watching as the chips slowly lose their shape and blend with the milk into a thick, glossy lava. This process requires patience—if you turn up the heat to hurry it along, the chocolate can scorch on the bottom and give the whole batch a burnt taste. I keep it low and slow until the mixture is completely smooth and unified, which usually takes about 5-7 minutes of gentle stirring.
As soon as the chocolate mixture is smooth, I remove the saucepan from the heat. This is when I stir in the flavor agents: the vanilla extract, the two tablespoons of reserved cherry juice, and the optional almond extract if I’m using it. The almond extract is a secret weapon—just a quarter teaspoon amplifies that classic cherry cordial flavor phenomenally. I stir vigorously to incorporate everything. Then, I fold in the chopped, dried cherries. I do this gently but thoroughly, trying to distribute those ruby red pieces evenly throughout the dark, luxurious fudge base.(See the next page below to continue…)