ISO Cherry Chocolate Fudge Recipe

8 years ago

last modified: 8 years ago

My aunt used to mail my parents Cherry Chocolate Fudge at Christmas. I haven't been able to locate the recipe.

What distinguishes it from what I'm finding online is that there were no cherry pieces in it - neither dried or maraschino. It was chocolate fudge with a hint of cherry flavor.

Anyone familiar with this?

Sort by:Oldest

Comments (4)

grainlady_ks
8 years ago
I would suspect cherry flavoring or cherry liqueur was substituted for vanilla in a fudge recipe if there were no signs of cherries. I add 1/8 t. orange flavoring to a fudge recipe to make it taste like Terry's Chocolate Oranges (the foil-wrapped ones you whack to split into chocolate orange wedges).
User thanked grainlady_ks
ruthanna_gw
8 years ago
I suspect that the cherry flavor came from Cherry Heering liquor, which was popular in the 1950's as an ingredient in pink "ladies' cocktails", like Singapore Slings.
User thanked ruthanna_gw
Related Discussions
recipe: best chocolate cake ever!
Q
Comments (1)
I will have to try this one. I LOVE chocolate- especially in the form of cake! I used to win cake baking contests at the local county fair growing up and no one could understand how a pre-teen was winning the contests over the older bakers, but I will let my secret out- I always used higher quality chocolate than just chocolate chips. When a recipe calls for chocolate chips it is worth it to "upgrade" to a better quality chocolate. I have used the Bakers brand in the past but sometimes it can be too bitter for certain recipes. I'm going to try this recipe using the new Nestle Chocolatier chips (if you haven't tried them yet, they are DELICIOUS!!!) and see how it turns out. Thanks for a great recipe!
...See More
Question about cherry fudge (not made with chocolate)
Q
Comments (7)
Here it is, Linda, with my changes--I had to change out the 1/2 C milk and 1/2 C half-and-half or light cream (you need it to equal 1 C of milk/cream/half-and-half) because I called my DH from the store and asked if we had any milk and he said, yes, we have about a quart. I don't know what he was looking at, but we had no milk!) I improvised using what I had on hand. The original recipe calls for 1/2 C milk and 1/2 C half-and-half or light cream. ... so do ya think it needs to be refrigerated? 2 C granulated sugar 1/2 C cream 1/4 C half-and-half 1/4 C water 1 T corn syrup,, the clear kind 1/2 tsp salt 1 T butter 1 tsp vanilla 10 drops cherry extract one 8 oz jar cherries, drained, dried, chopped 1/2 tsp butter, melted--or more as needed Candy thermometer Line a loaf pan with foil, and have the foil extend out over the edges. The recipe uses a 5-3/4x3x2-inch loaf pan but I don't have one that small, so I used the one I had which is a standard size. Butter the sides & bottom of the loaf pan, and the sides of a 2-quart saucepan. In the saucepan combine the sugar, "milk stuff", corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan. Continue boiling steadily, stirring occasionally (I stirred often), until thermometer registers 235 degrees F, about 20 minutes. Once you get to 235 degrees, emove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees F (today was chilly and this cooling part only took me about 8 to 10 minutes). Take the thermometer out of the saucepan. Beat mixture vigorously by hand with a wooden spoon for 5 minutes. Add the cherries and the cherry extract. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. Eat and think of Sooz and Linda who love cherries!
...See More
What is Fudge?
Q
Comments (28)
Jim, we have a candy store downtown right next to the drawbridge. They make wonderful old-fashioned fudge with cocoa. It's a bit grainy, firm, with or without walnuts, & it's not just the tourists that line up. This time of year you can get caught up on all the town news standing in line. Fudge is one of those things that, to me, is best purchased from a good candy maker. There's something nostaligic about carrying that little box home tied with a ribbon. We always buy little mini-boxes with 2 pieces per box & one box per person snuggled into the branches of our Christmas tree. Tradition. Christmas is the only time of year we eat fudge & just those 2 pieces. /tricia
...See More
5 Minute Fudge Wreath
Q
Comments (14)
Jim, you can share the penuche with me, one of my favorite fudges is Ann T's maple walnut, yum. Even my "quick" fudge is brought to a soft ball stage and then chips and marshmallow cream is added. I don't care for the condensed milk and chips version of candy, it's too sweet and the texture is different, mor elike truffle filling than fudge. The only flavor I really don't care much for is peanut butter fudge, although I love peanut butter, go figure. Boo, I don't care for candied cherries at all, but are the green maraschino cherries I see the same as the red ones, or are they a different flavor? To each their own, I know Alexa greatly enjoys cocktails, and I haven't found a liquor yet that doesn't make me gag, and she doesn't care for Sherry's spinach brownies, which I think are delicious. And I still think a martini is gin and vermouth, not all kinds of flavored concoctions, but that comes from years of owning a bar. So, she can have Rachel Ray's fudge and I'll have all of Ann T's Maple Walnut, and never the twain shall meet. Sorry Jim, you'll have to hurry or there'll be none left to share, no matter what you call it. Annie
...See More
dandyrandylou
8 years ago
Does this mean one can come up with great tasting but different fudge just by adding a flavoring? Exciting thought.
grainlady_ks
8 years ago
Yep! But remember to add it last (like you do vanilla) and a little goes a LONG way....

I make a low-sodium, low-carb recipe for Easy Caramel Popcorn and I add all kinds of flavorings to that recipe as another way to change up the mundane: cinnamon oil, pumpkin pie or apple pie spice, coconut flavoring, rum flavoring, butterscotch flavoring, orange extract, caramel extract, root beer extract......

Now that I've mentioned the recipe, I'd better go ahead and post it. A nice way to use up those flavorings that seem to linger in the cabinet.

EASY CARAMEL POPCORN

(source: The Diabetes Snack Munch Nibble Nosh Book- by Ruth Glick)

Nonstick cooking spray

10-cups popped corn (I use an air-popper.)

6 (Kraft) caramel candies, cut into small pieces [Grainlady note: If you can find Kraft Caramel Bits - check baking isle near chocolate chips - you can use 1/4-cup of the bits and not have to cut the caramel candies - woo-hoo!]

2 T. dark or light corn syrup

1/2 T. water
1. Preheat the oven to 350°F. Spray a large jelly roll pan or rimmed cookie sheet with non-stick cooking spray and set aside. Place the popcorn in a large ceramic or glass bowl and set aside.
2. In a 1-cup measure or similar microwave-safe bowl (one with a handle is preferred), combine the caramels, syrup, and water. Cover with wax paper (I omit this step) and microwave on high power for 40-seconds. Stir. Microwave for an additional 30-seconds until the caramels are completely melted.
3. Being very careful to keep fingers away from the hot wyrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the mixture evenly on the prepared baking pan. Bake the popcorn for 4-6 minutes until the syrup hardens slightly (4-1/2 minutes in my oven).
4. Cool before serving. Store in tightly covered container at room temperature. Leftover popcorn will keep for 4-5 days.
[Grainlady add-ins: Add to the hot mixture, stir, then pour over popcorn.]

-1 teaspoon pumpkin pie spice mix OR apple pie spice mix

-1/8 t. cinnamon oil (keep your face away from the hot mixture and don't inhale the fumes from the cinnamon oil)

-1/8 - 1/4 t. of other liquid flavorings/extracts - or to taste

Makes 10 1-cup servings.

Per 1-cup serving:

Exchanges- 1/2 carbohydrate

Calories - 53

Calories from fat - 7

Cholesterol - 1 mg

Sodium - 59 mg

Total Carbohydrate - 11 g

Dietary Fiber - 1 g

Sugars - 6 g

Protein - 1 g

ISO Cherry Chocolate Fudge Recipe

Comments (4)

grainlady_ks

ruthanna_gw

Related Discussions

dandyrandylou

grainlady_ks

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US