This delicious homemade cherry and almond fudge, with its two tone colour scheme, is flavoured with almond extract, toasted flaked almonds and cherries. It is reminiscent of the classic Bakewell Tart, though in the form of fudge!
If you're a fan of Bakewell Tart, then you're going to absolutely adore this homemade fudge recipe!
The clear almond flavour comes through beautifully courtesy of the almond extract added to the mixture and the toasted flaked almonds scattered on top, which bring a lovely contrast in texture. And as for the cherries....oh my! They're good! Really good!
Check out that lovely colour contrast too. The pink against the white of the plain almond layer is so pretty in my opinion. The effect is really simple to achieve, thanks to the addition of cherry jam.
This very same effect was used in our Raspberry and White Chocolate Fudge. It really does seem to elevate it from being ordinary, almost 'run of the mill', to a confectionery which is far more exciting and definitely worthy of being packaged up as a homemade food gift or as a treat for guests when they visit over the festive period.
So whether you call it Cherry and Almond Fudge, or even Bakewell Tart Fudge, trust me, you really need to give it a try!
So, here's how to make Homemade Cherry & Almond Fudge.
📖 Recipe
Cherry & Almond Fudge
Equipment
- large heavy based pan which holds a volume of at least 3l (5pts)
- sugar thermometer
- 20cm (8in) square cake tin
- baking parchment
Ingredients
For the fudge
- 400 ml (14floz) double cream
- 125 ml (4floz) milk
- 125 g (4oz) butter
- 600 g (5oz) caster sugar
- 1½ teaspoon almond extract
- 75 g (3oz) Morello cherry jam (any fruit removed - weight without fruit)
- 50 g (2oz) dried cherries (separate them if they are stuck together)
To decorate
- 40 g (1½ oz) flaked almonds, toasted
Instructions
- Lightly grease and line a 20cm (8in) square shallow cake tin.
- Place 400ml (14floz) double cream, 125ml (4floz) milk, 125g (4oz) butterand 600g (1lb 5oz) sugar into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.
- Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116℃ / 241℉ (soft ball stage).
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110℃ / 230℉. This will only take a couple of minutes.
- Beat the mixture with the wooden spoon vigorously until no longer shiny, then beat in 1½ teaspoon almond extract until well combined. Pour half of the mixture into the prepared tin. Smooth it into the corners.
- Add 75g (3oz) Morello cherry jam and 50g (2oz) dried cherry pieces to the fudge remaining in the pan. Beat together well until well combined. Pour the cherry flavoured fudge over the top of the almond layer. Gently encourage it into the corners of the tin. Use a fork or knife to carefully move the cherries to ensure they are spread evenly over the tin.
- Generously sprinkle a single layer of the toasted flaked almonds over the top of the fudge. Set aside to cool at room temperature for at least three hours to firm up. Remove the fudge from the tin and use a sharp knife to slice the fudge into bite sized pieces.
- Enjoy!
Notes
- Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself.
- When heating the mixture and waiting for it to reach 116℃ / 241℉ it will feel as though the temperature is stuck at around 104℃ / 220℉ for ages, but it will eventually move and will then increase fairly rapidly.
- Store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.
- For the best flavour remove it from the fridge about an hour before sharing.
Emma Ransome says
Hiya, is it normal milk you use or condensed milk? Thanks
Jacqueline Bellefontaine says
I sue normal; full fat (whole) or semi-skimmed milk. ( I prefer full fat but both work)
Choclette says
I'm absolutely up for cherry and almond. A classic combination which I've never had in fudge form, but am now keen to try. Very much like the idea of Bakewell fudge.
Jacqueline Bellefontaine says
Definitely worth trying
Betty Stamp says
yuuuuuuuuuuuuuuummmmmmmmm! I LOVE FUDGE!!!!
I devoured my mum's entire fudge stash on Christmas day ….. oopsie
I'm allergic to almond but I might try your recipe out with rum and cherry/raisin instead!
Merry Christmas Angela! x
Angela - Only Crumbs Remain says
Oopsie! Though it's easy done when you love fudge so much, it's so morish!
Aw, what a shame that you're allergic to nuts Betty, but rum and raisin sounds a a great choice instead!
Hope you had a lovely Christmas too Betty, and here's to a great 2017!
Angela x
Eb Gargano says
Ooh you know me I do love a recipe mashup - loving the idea of Bakewell Tart crossed with fudge. What an ingenious idea! And I can see how you have been having fun playing with your new camera too. 🙂 Thanks for linking up to #CookBlogShare 🙂 Eb x
Angela - Only Crumbs Remain says
Thankyou Eb 🙂 The idea came to me whilst I was doing another batch of fudge a wk or two ago! And Bakewell Tart is such a popular classic bake too, it was great that the fudge worked as well as it did. Haha, yes, I'm completely lovin my new camera 🙂 There's an awful lot to learn and a long 'journey' to be had but I was pleased how well these images came out even though I just used it on auto.
Thanks for your lovely comments Eb,
Angela x
Rebecca Beesley says
wow your photos of these look amazing and that flavour combination sounds fab! x
Angela - Only Crumbs Remain says
Aw thank you Rebecca, it's lovely to know that the images have created an impact. Hubby has very kindly bought me a new camera which I'm having fun learning to use.
Thanks for your lovely comments,
Angela x
Jenny-Apply to Face blog says
Loving the fudge and photos!What fabulous contrasts between the colours.Stunning xx
Angela - Only Crumbs Remain says
Aw thankyou so much Jenny 🙂 It's amazing what a half decent camera can produce - I just need to learn how to use it to it's full effect now!
Angela x
Candace says
These look so delicious. Will certainly be giving them a try when life quietens down in the New Year
Angela - Only Crumbs Remain says
Aw thankyou Candace, they've certainly proved to be very popular here with family and friends. I hope you enjoy them as much as we have, and I'd love to hear how you get on with them 🙂
Angela x