Cherry Ripe Fudge is a smooth milk chocolate fudge developed from my Microwave Chocolate Fudge recipe. We use traditional cherry ripe candy bars in the mix which have a cherry and coconut filling and dark chocolate coating.
Recipes like the Mars Bar Fudge, Snickers Fudge, Turkish Delight Fudge and the Mint Aero Fudge all embrace candy bars.
The Cherry Ripe Balls, Tim Tam Cheesecake Balls and Rum Truffles are other delicious chocolate based recipes.
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🤍 CHERRY RIPE FUDGE
Cherry Ripe Chocolate is a mixture of cherries and coconut coated with rippled dark chocolate. It is a hugely popular chocolate bar and easy to get at all local supermarkets. This recipe embraces the fun and the candy bar in a smooth milk chocolate fudge.
Conveniently made in the microwave all we need to do is melt then mix the ingredients, add the chopped cherry ripe bars and transfer into a prepared tin.
I live in Australia, so I always use the fridge to 'set' fudge. It is simply too hot to leave it out as otherwise it melts! So once we have made the fudge we pop it in the fridge to set and the hard work is done!
🥗 Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Butter: we need unsalted butter.
- Sweetened condensed milk: 1 standard tin.
- Cherry Ripe Bars: we use 1 x 12 pack of small 'fun size' cherry ripe candy bars chopped into pieces.
- Chocolate: cooking chocolate is recommended over regular eating chocolate.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Chocolate: you can see that I use milk chocolate for the recipe. Other options to try are using dark chocolate or white chocolate (equivalent amount).
- Love cooking with chocolate? Then you might like the Cornflake Crack, Salada Christmas Crack or the White Chocolate Crack.
👩🍳 How to Make CHERRY RIPE FUDGE
To make the fudge we start by adding the chocolate, sweetened condensed milk and butter to a large heatproof bowl (or jug with handle).
🍳 Instructions
- Add the chocolate to a bowl (Photo 1)
- Then add the sweetened condensed milk (Photo 2)
Next add the butter like you see me having done in the photos below.
- Add the butter (Photo 3)
- Add the chopped cherry ripes (Photo 4)
Next use a sharp knife and cutting board to chop the individual cherry ripe bars into pieces. I aim for 4-6 small pieces.
- Microwave the fudge (Photo 5)
- Remove, stir, microwave again (Photo 6)
Place the bowl with the fudge ingredients into the microwave and use high heat for 2 minutes. Then remove, set on a heatproof surface and stir.
Return the fudge to the microwave for a further minute (high heat still) then remove and stir.
Next add the chopped cherry ripe chocolate pieces to the combined fudge like you see in the photos below.
- Add the cherry ripe pieces, then stir (Photo 7)
- Into the tin and set (Photo 8)
Fold these in (gently) then pour the fudge into the prepared tin.
Tap the tin on the bench a couple of times (this gets rid of any bubbles) and then place the fudge into the fridge to set.
I find it takes a minimum of 2 hours to set firmly but you can leave it overnight if you prefer. In which case, cover with a layer of plastic wrap.
🍽 Serving Suggestions
Serving the fudge is the best bit right!
You can choose to wrap it for gift giving, box it up with other Christmas candies or simply sneak a piece for after dinner dessert.
The fudge literally melts in your mouth and the notes of cherry and coconut are simply delicious.
👍 How to Guide
How to Store
The best way to store the fudge is in a sealed, airtight container. I line it with a little bit of baking paper and also use a sheet to separate stacked layers.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Slice tin: I recommend using a square tin when making fudge. This allows for even pieces of fudge once cut. I also recommend using a little bit of spray oil to 'stick' the 2 overlapping sheets of parchment paper down. We need an overhang on these which we will use later to pull the fudge up and out of the tin.
- Love fudge? Then you might like the Toblerone Fudge, Malteser Fudge, Coconut Fudge, Candy Cane Fudge, Rum And Raisin Fudge or the Vanilla Fudge Recipe.
🤓 FAQ's
Cherry Ripe is famous for being Australia's oldest chocolate bar.
Cherry Ripe is covered with dark chocolate.
No you don't. Some traditional fudge recipes do use sugar as a primary ingredient however, these days you will also find recipes using as few as 2 ingredients such as condensed milk and chocolate.
😍 More Easy BAKing Recipes
If you love to bake or no bake then I have some more ideas that I hope you will be keen to try. These recipes have a variety of cook times, methods and ingredients.
- Shortbread cookies: Mini Shortbread Cookies, Macadamia Nut Shortbread, Lemon Curd Shortbread Cookies.
- Blondies: Oreo Blondies, Butter Pecan Blondies, White Chocolate Macadamia Blondies, Raspberry And White Chocolate Blondies.
- Brunch recipes: Blueberry Croissant Bake, Egg And Croissant Bake, Croissant Bread Butter Pudding.
It is time to get our cherry ripe fudge on my friend! You can also find all of my chocolate recipes or fudge recipes in the one spot.
Adrianne
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📖 Recipe
Cherry Ripe Fudge
Ingredients
- 400 grams/14 oz milk chocolate broken into pieces, Note 1
- 397 grams/14 oz sweetened condensed milk Note 2
- 50 grams butter unsalted, Note 3
- 12 mini cherry ripe bars Note 4
Instructions
- Slice tin: line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 5).
- Chocolate fudge: add the chocolate, sweetened condensed milk and butter to a large heat proof jug. Place this into the microwave and use high heat for 2 minutes. Then remove, set on a heatproof surface and stir. Next return the fudge to the microwave for a further minute on high. Once the microwave beeps off, remove the fudge,, set it back on the heatproof surface and stir again.
- Combine: tip the chopped pieces of cherry ripe into the combined fudge. Stir gently to fold them in.
- Transfer: pour the wet cherry ripe fudge mixture into the prepared slice tin, Then tap the tin gently on the bench (to remove any bubbles). Note 6
- Set: place the fudge into the fridge to set. Minimum 1-2 hours or overnight.
- To serve: remove the fudge from the fridge. Use the overhang to lift it up and out of the tin. Then discard the 2 sheets of baking paper. Use a sharp knife and cutting board to slice the large square into 4 even squares, then chop each of those squares into 9 smaller pieces.
Video
Notes
- Note 1 - Chocolate: cooking chocolate is recommended over eating chocolate. I use 2 x 200 gram blocks which totals 14 oz. I remove the packaging and break the block into smaller 1-2 size pieces.
- Note 2 - Sweetened condensed milk: this is 1 x regular tin.
- Note 3 - Butter: unsalted butter is recommended. I like to measure it and then chop the big piece of butter into smaller cubes. I find that doing so means it mixes in more evenly.
- Note 4 - Cherry ripe bars: I use a 12 pack of 'fun size' cherry ripe bars. We simply discard the packaging and then chop each one into smaller pieces.
- Note 5 - Slice tin: I find a square slice tin the easiest to use. This allows for a good thickness to the fudge and also for us to cut even size pieces from 1 large square into 4 and 9 pieces from each smaller square. I do use a little cooking oil before adding the parchment paper as doing do helps it 'stick' in place. Leaving an overhang on the baking paper allows us to use that the grip and pull the set fudge up and out of the tin once set and we are preparing to slice it.
- Note 6 - Removing air bubbles: I do this in the video after the fudge gets added to the tin. So if it doesn't quite make sense what I am saying when you read this instruction, watch the video and it will fall into place :).
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