Treats inspired by Canada’s own Cherry Blossom candy are a bit of an ongoing theme on my blog, and this fudge marks my third attempt at revamping the already perfect confection, and the first of my Valentine’s sweet treats that I will be blogging about this week.
Now before I get into the recipe, I’m admitting this is not a true fudge recipe, there was no standing over the stove waiting for it to cook, or hauling out the hand mixer to beat it. Which means this fudge is not only super quick, but also super easy ! If you can work the microwave and chop up a few ingredients, you are good to go. I had this setting in the fridge in no time flat.
Start by lining an 8-9 inch square pan with heavy tinfoil and set aside. Then combine:
- 1/2 cup shredded sweetened coconut
- 1/2 cup coarsely chopped, unsalted, peanuts
- 1/2 cup coarsely chopped maraschino cherries
And set that mixture aside. In a microwave safe bowl, combine:
- 15 ounces semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1/8 cup butter
Place the bowl with the chocolate mixture in the microwave and cook in minute intervals until the chocolate is melted and the mixture can be stirred to a smooth consistency (this will take just a few minutes). Remove from microwave and stir in the coconut mixture until everything is blended. Pour into prepared pan and place in refrigerator until set (I left mine overnight).
When ready to serve, use the foil edges to lift the fudge out of the pan, remove foil and cut into squares of desired size. This will start to soften slightly if left at room temperature over time, so it’s best to keep in the fridge.
The recipe makes lots, so share with everyone you love, or even just the ones you kind of like 🙂
Sugar n' Stuff 