Black Forest Fudge
’m taking the classic German dessert, Schwarzwälder Kirschtorte (just fancy German talk for Black Forest Cherry Torte), and turning it into an incredible Cheers to the Weekend dessert. Dark chocolate fudge studded with dried cherries, and topped with whipped cream, maraschino cherries and chopped chocolate. Can you even handle it? If you’ve been looking for a great weekend project, well look no further because this sweet treat is calling out your name. It’s easy to make and even easier to devour, which can be a serious problem depending on how you look at it.
If you’re looking for a great weekend “baking” project, then this Black Forest Fudge is the only thing that matters at the moment. The best thing about it is that there’s no actual baking involved. You don’t have to turn on the oven to make a sweet treat that everyone will love. Let’s all Cheers to the Weekend especially because fudge is involved.
Black Forest Fudge
Equipment
- 9-inch square baking pan
- Saucepan
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter diced
- 5 ounces evaporated milk
- 2 cups dark chocolate chips
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup dried cherries
- 3/4 cup frozen whipped topping thawed
- 1/2 cup maraschino cherries halved
- 2 tablespoons roughly chopped bittersweet chocolate
Instructions
- Line a 9-inch square baking pan with foil and lightly grease with cooking spray. Set aside.
- In a medium saucepan, combine sugar, butter and evaporated milk. Set over medium-high heat and cook until boiling, stirring often, about 5 minutes.
- Remove from heat, and stir in chocolate chips, marshmallow fluff, vanilla extract, and salt until melted through and completely smooth. Stir in the dried cherries, pour into prepared pan and spread out evenly. Allow to cool slightly and then cover with plastic wrap. Chill in the fridge until firm, about 1 hour. Dollop the top with the whipped topping and then swirl around with a spoon. Top with the halved cherries and sprinkle with the chocolate.
- Chill once more for least 2 hours, or until completely firm. Slice and serve. Leftovers can be kept in the fridge, wrapped in plastic, for up to 4 days. Enjoy!
