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.
Prep time: 5 mins Hands on time: about 40 mins Yield: approx 50 pieces
Large heavy based pan, which holds a volume of at least 3L
Digital Sugar Thermometer
20cm x 20cm Brownie Tray (or similar)
For the Fudge
- 400ml Double Cream
- 135ml Milk
- 135g Unsalted Butter
- 600g White Sugar
- Pinch of Salt
- 1.5 tsp Almond Extract
- 70g – 80g Morello Cherry Jam (any fruit removed – weight without fruit)
- 40g – 50g Dried Cherries (separate them if they are stuck together)
To decorate the Fudge
- 40g Flaked Blanched Almonds, toasted
a) Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself. b) Keep animals, children and other vulnerable people out of the way when making fudge. c) 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. c) Once portioned, 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. d) As the fudge is more flavoursome when eaten at room temperature, remove it from the fridge about hour before sharing.
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