Cherry Almond Fudge

I have a friend. Her name is Ginger. She makes the best homemade chocolate candy I've had the pleasure of sinking my teeth into. And she's the kind of friend who not only shares her amazing tidbits but also shares how she makes them. The day after thanksgiving this year found me in her home, dabbling in homemade turtles, almond roca, and FUDGE!

Her fudge is coconut flavored and just simply the best. But since we give goodie plates to many of the same people I decided as much as I love (and I mean LOVE) the coconut version, it would be best if I came up with my own version. And so cherry almond fudge was born. I'm so proud! Her basic recipe is perfect for varying with different flavor combos and add-ins (vanilla extract and chopped walnuts, peanut butter swirl, rocky road-mini marshmallows & almonds, etc.) so play away. But my version and her versions are great places to start.

You can be a fudge making machine too, so easy and turns out amazing every darn time.

Cherry Almond Fudge

{Recipe from Ginger D. The quality of chocolate you use makes all the difference. Ginger uses Peter's brand that she has shipped in 10 lb slabs, I've also used Mercken's, but here where I live there are only grocery store brands to choose from and symphony brand chocolate is probably your best bet from there. NO Hershey's brand please!}

1 12 oz. can evaporated milk

4 cups sugar

1/2 cup margarine or butter (G uses margarine, I only had butter-both were fine)

12 oz. good quality (such as ghiradelli) semi-sweet chocolate chips

1 lb high quality milk chocolate

1 regular size jar marshmallow fluff

2 t almond extract

1 cup finely chopped dried cherries

1/2 cup or more finely chopped dry-roasted but not salted almonds

In the bowl of mixer combine both chocolates, margarine or butter, marshmallow fluff, and almond extract. Set aside.

In heavy saucepan, bring evap milk and sugar to a boil over medium high heat. Stir all the time, taking care to scrape the bottom of the pan frequently (I find a flat ended wooden spoon works best). Boil softly and stir constantly for 5 minutes. Pour hot mixture over ingredients in mixing bowl and let stand to melt chocolate (5 minutes or so). Turn on mixture with paddle attachment and mix for about 2 minutes. Add chopped cherries and almonds and beat well combined. Pour into any of the following lined pans (parchment paper sprayed with cooking spray) 9x13, 9x13 and 9x9 pans, or cookie sheet. One 9x13 will mean thicker pieces. Whereas the other 2 options will be a bit thinner, but still plenty thick. Let cool, cover and refrigerate until needed. Store covered in either fridge or freezer. Best served at room temp.

Ginger's Coconut Version:

Substitute 1 t coconut oil for 2 t almond extract and 1 14 oz bag of coconut for chopped cherries and almonds.