Brandied Cherry Fudge
Easy to make and impossible to resist going back for more!
½ cup dried cherries
½ cup good French brandy
1 cup sweetened condensed milk
1 10-ounce package dark chocolate baking chips
¼ cup cocoa powder
½ teaspoon vanilla extract
Equipment: 8″ x 8″ pan
Parchment paper
Natural gas stovetop
Makes three dozen small pieces.
Place the cherries in a glass jar with the brandy (heated brandy is best), cover, and let the cherries steep for at least 12 hours. Drain well, squeezing out excess liquid. Reserve the cherry-flavored brandy and try adding it to hot chocolate!
Grease the pan with butter, line with parchment paper, and lightly butter the paper.
Place the condensed milk and baking chips in a medium saucepan and heat over medium low heat, stirring constantly, until the chips have melted and the mixture is even and very smooth. Add the cocoa powder and vanilla and mix in well. Remove from the heat, stir in the drained cherries, and empty quickly into the prepared pan. Spread evenly and smooth the surface with a metal spatula.
Let cool completely. Cover lightly with plastic wrap and chill in the refrigerator until completely set.
Remove from the pan onto a cutting board and cut up with a long sharp knife.
Once set and cut, the fudge does not need to be refrigerated, but is best eaten within a week.