Happy holidays, all! Matt and I are spending Christmas and New Year in the Philippines (check out my Instagram for a peek into our trip), gorging ourselves on Filipino food, all sorts of desserts, and spending lots of QT with my family. I made this fudge as a quick dessert. It’s perfect for gatherings, easy to serve, and made special with boozy cherries.
Boozy cherries are one of my favorite mix-ins for fudge or cookies. I soak unsweetened dried cherries in Cointreau until they plump up, and they lend a wonderful sweet-tart bite to desserts. The cherries go very nicely with the creamy white chocolate fudge, with added freshness from the orange zest.
2018 has been a very busy year for me: new job, new place, and lots of travel and delicious food. Thank you to all of you for the support and encouragement. I didn’t get to blog as much as I would’ve liked, and I appreciate that you all have stood by and continued to read, like, comment, email, send recos, and make my recipes! Year after year, you guys make my little space warmer and brighter. Thank you from the bottom of my chocolate-covered heart.
Wishing you all a sweet and boozy 2019!
White Chocolate Fudge with Boozy Cherries
Prep Time: 6 hours
Cook Time: 5 minutes
Total Time: 6 hours 5 minutes
1 cup unsweetened dried cherries
1/3 cup Cointreau or any other orange liqueur
16 oz white chocolate
1 14 oz can condensed milk
3 tbsp salted butter, cut into 1/4 inch pieces (plus a little more for buttering the pan)
zest from 2 oranges
- Make the boozy cherries. Combine dried cherries and orange liqueur and let sit for at least 4 hours to overnight. Set aside.
- Make the fudge. Combine the white chocolate, condensed milk, and butter in a medium microwave-safe bowl. Heat on full power for 1 minute, then remove and stir. Everything would have started to melt but you’ll still have some lumps. Heat again in 30-second intervals and stir until the mixture turns smooth. I heated everything for a total of 2 minutes.
- Fold in boozy cherries and orange zest, mix well.
- Scrape the mixture onto a buttered 8×8 baking pan and smooth out the top.
- Freeze for at least two hours, then cut the fudge into 1 inch squares (you'll end up with 64 pieces). Serve chilled.