Wednesday, 21 December 2016

Homemade Cherry & Almond Fudge

This delicious homemade 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!

Homemade Cherry & Almond Fudge, with flavours reminiscent of Bakewell Tart

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!!

Cherry & Almond Fudge recipe

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.

Raspberry & White Chocolate Fudge

So whether you call it Cherry and Almond Fudge, or even Bakewell Tart Fudge, trust me, you really need to give it a try!

How to make Cherry and Almond flavoured fudge

So, here's how to make Homemade Cherry & Almind Fudge.

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Cherry & Almond Fudge
This delicious homemade 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. 

Prep time: Hands on time:     Yield: approx 50 pieces

Specific Equipment
   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

1. Prepare the tin. Lightly grease and fully line the brownie tin. Ensure that the greaseproof paper goes beyond the rim of the pan, this will help to remove the fudge once it has firmed up2. Melt the ingredients. Place the double cream, milk, butter and sugar into a heavy based pan. Place over a low heat to allow the ingredients to melt. Constantly stir using a wooden spoon. Ensure all of the ingredients have completely melted before moving onto the next stage - you should no longer hear or feel the granulation of the sugar.  Pay particular attention to the 'corner' of the pan when listening for sugar granulations.3. Affix the sugar thermometer. Set the digital thermometer to 116℃ /241℉ (soft ball stage) and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan.4. Boil. Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116℃ / 241℉(soft ball stage). Please be careful - the mixture is very hot! You may find it helpful to wear an oven mitt in case of splashes from the sugar. 5. Leave alone. 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.6. Beat.  Beat the mixture with the wooden spoon vigorously until it begins to be no longer shiny. 7. Start to flavour the fudge.  Add a pinch of salt and the almond extract.  Beat thoroughly until well combined.8. Begin to assemble the fudge layers. Pour half of the mixture into the prepared tin. Smooth it into the corners.9. Flavour the remaining fudge. Add the morello cherry jam and the dried cherry pieces to the fudge remaining in the pan. Beat together well until well combined. 10. Add the second layer of fudge. Pour the cherry flavoured fudge over the top of the initial layer. Gently encourage it into the corners of the tin.  Use a fork or knife to carefully move the cherries if they all seem to be in one area of the tray. 11. Decorate. Generously sprinkle a single layer of the toasted flaked almonds over the top of the fudge. 12. Cool. Set aside to cool at room temperature for atleast three hours to firm up.13. Slice in cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.14. Enjoy!
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. 



Pin Cherry & Almond Fudge for later

This homemade Cherry & Almond Fudge recipe, made using the traditional boiling method, has flavours reminiscent of the classic Bakewell Tart and frangipane.The confectionery has a pretty two tone colour sceme and is topped with toasted flaked almonds.

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  1. These look so delicious. Will certainly be giving them a try when life quietens down in the New Year

    1. 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

  2. Loving the fudge and photos!What fabulous contrasts between the colours.Stunning xx

    1. 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

  3. wow your photos of these look amazing and that flavour combination sounds fab! x

    1. 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

  4. 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

    1. 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

  5. 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

    1. 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


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