Recipe for easy cherry bakewell fudge, made in the microwave
It’s been a while since I made fudge, but I had cherry bakewell on the list to make since summer. I’ve finally had some cherries in, and got round to making it.
As with all easy fudge, you can add whatever additions you want to make the flavours you like. I think this could have done with little broken bits of digestive biscuit (a bit like my rocky road fudge), but I didn’t have any in. Also, unless you eat it fast, biscuit can become a bit soggy in fudge, so it won’t last in the same texture for as long.
Instead, I stuck with just glace cherries and almond extract. I would recommend using only a little almond extract as it can be really strong – just a teaspoon or less will give the flavour you need. Don’t forget, the more liquid you add, the more chocolate you need to make sure it sets.
Glace cherries can also be a problem because they’re very sticky. I didn’t think about this until after I’d stirred them in. My fudge did set, but it needed to stay in the fridge. If I left a couple of pieces for a bit on the side, they did get a little sticky on the edges. To solve this issue, either up the chocolate a little bit more (you could add 500g rather than the 450g I did). Or, you can wash the cherries , let them dry off, then add them to the melted chocolate and condensed milk mixture. Yes, it’s a bit of a faff, but will make the fudge a less sweet and sticky if left out of the fridge.
If you’re making fudge for the first time, when buying chocolate there’s no need to buy expensive chocolates. I use the Tesco own label milk chocolate or Molly’s discount range milk chocolate and it works brilliantly. For drier based fudges without any liquid flavouring added, I have used bulk bags of Callebaut milk chocolate* chips which seems expensive, but is amazing tasting chocolate and works out similar to normal branded chocolate by the 100g.. Dairy Milk chocolate and similar brands, you might find a bit oily if adding liquid to it. But for no fail fudge, cheap chocolate works best (avoid cooking chocolate or chocolate covering though – that’s a totally different make up).
Here’s the recipe – I’ve made it in the microwave like always as it means faster fudge, and faster and easier washing up. But you could melt the chocolate and sweetened condensed milk together in a heavy pan on the hob over a low heat instead, beating regularly.
How to make cherry bakewell fudge
Equipment you need is minimal. Just a microwavable jug (I prefer plastic) or bowl, a 20x20cm baking tin, or similar size container. Line with baking paper for ease of removal, although if you use silicone, you should be ok without it.
Then it’s just melt and mix the chocolate and condensed milk, before adding in the almond extract and halved cherries (ideally washed to get the syrup coating off). Then leaving to set in the fridge.
It’s such a delicious fudge – the flavours really pop.
Let me know if you try this. Or you can try one of my other microwave fudge recipes.
Cherry bakewell fudge recipe
Easy microwave recipe for cherry bakewell flavoured fudge
- 450 g milk chocolate chips or bars, broken into squares
- 397 g sweetened condensed milk
- 1 tsp almond extract (this is quite strong, so reduce if you want a more subtle flavour)
- tub glace cherries washed, and halved
Line a 20x20cm baking tin or similar size container with baking paper
Put the chocolate and condensed milk in a microwavable bowl or jug and melt in 30 second bursts in the microwave. Stir each time.
Once thick and coming away from the sides, add in the almond extract and stir in.
Add the cherry halves and stir in.
Pour or spoon into the prepared baking tin or container, then leave unopened in the fridge to set.for 3 hours
Cut into squares, and eat. Or store in the fridge for up to 2 weeks