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Cherry Almond Fudge

Cherry Almond Fudge


2 cups sugar

1 can (5 ounces) evaporated milk

1/2 cup butter

1 package (12 ounces) semisweet chocolate chips

1 jar (7 ounces) marshmallow crème

1 tsp. vanilla

1 cup Blue Diamond Oven Roasted Dark Chocolate Almonds or Honey, chopped

3/4 cup dried Bing cherries, chopped

2/3 cup Blue Diamond Oven Roasted Dark Chocolate Almonds or Honey, for garnish


Butter 9-inch square baking pan; set aside.

In 3-quart saucepan over medium-high heat, stir sugar, milk and butter until butter melts and mixture comes to a full boil. Continue to cook 5 minutes, stirring constantly. Remove from heat; gradually mix in chocolate chips until melted, then mix in marshmallow crème until melted and thoroughly blended. Add vanilla, slivered almonds and cherries and distribute evenly. With rubber spatula, scrape into buttered pan and smooth the top.

Decorate with whole almonds, spacing apart and pressing in lightly, so that fudge can be cut into squares between almonds.  Allow to set in cool place. (This will take 2 to 3 hours.)

Cut fudge into squares or store refrigerated up to 1 week. Bring to room temperature before serving.

Nutritional Analysis

Servings 36 pieces; Serving size one piece:

Calories 120
Carbohydrate 14g
Protein 1.5g
Total Fat 7g
Saturated Fat 4g
Monounsaturated Fat 3g
Polyunsaturated 1g
Cholesterol 8mg
Fiber 2g
Calcium 21mg
Magnesium 19mg
Potassium 67mg
Sodium 9.5mg
Vitamin E 1mg*

* total alpha-tocopherol equivalents

Courtesy of Almond Board of California