Cherry Ripe Fudge

Cherry Ripe Fudge is a smooth milk chocolate fudge developed from my Microwave Chocolate Fudge recipe. We use actually cherry ripe candy bars which have a cherry and coconut filling and dark chocolate coating.

Prep Time12

Cook Time3

Set (refrigerate)2

Total Time2 15

Course: fudge

Cuisine: Western

Keyword: cherry ripe fudge

Servings:

Calories: 103kcal

Author: Adrianne

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 :).

Nutrition