Black Forest Fudge

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READY IN: 40mins
YIELD: 24 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line 9 x 5 x 3-inch loaf pan with foil.
  • Place first 4 ingredients in medium metal bowl.
  • Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
  • Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
  • Add dried cherries.
  • Attach candy thermometer to side of pan.
  • Increase heat to medium-high.
  • Boil until thermometer registers 230°F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
  • 2. Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
  • Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
  • Transfer fudge to prepared pan; smooth top.
  • Sprinkle with chocolate chips.
  • Chill until firm, about 3 hours.
  • 3. Lift fudge from pan, using foil as aid.
  • Fold down foil.
  • Trim edges of fudge.
  • Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Refrigerate in airtight container.)
  • Let stand 30 minutes at room temperature before serving.
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