This dark chocolate cherry fudge is rich, decadent, and just spooky enough to steal the show at any Halloween or gothic-themed gathering. I love how the deep chocolate base swirls together with cherry flavor and a pop of red color — it’s equal parts delicious and dramatic.
Why You’ll Love This Recipe
I always reach for this recipe when I want something indulgent that’s also visually striking. The combination of smooth dark chocolate and vibrant cherry makes each bite feel like a little celebration. It’s no-bake, super easy to prepare, and it holds up perfectly in the fridge for days. Whether I’m prepping ahead for a party or just craving a sweet treat, this fudge never fails to impress.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups dark chocolate chips
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 (3 oz) box cherry gelatin powder
½ cup maraschino cherries, chopped (plus extra halves for garnish)
Red gel food coloring (optional, for dramatic effect)
directions
I line an 8×8‑inch baking dish with parchment paper, making sure there’s some overhang to lift the fudge out easily later.
In a saucepan over low heat, I melt the dark chocolate chips, sweetened condensed milk, and butter, stirring until it’s all smooth and glossy.
I remove the pan from the heat and stir in the vanilla and almond extracts.
Then I add the cherry gelatin powder and mix until it’s fully dissolved and combined with the chocolate.
I fold in the chopped maraschino cherries. For that extra spooky look, I sometimes swirl in a few drops of red gel food coloring.
I pour the mixture into the prepared pan, smoothing the top with a spatula. To finish, I press a few cherry halves on top.
I refrigerate the fudge for at least 2 hours, or until it’s completely firm.
Once set, I lift it out using the parchment, then cut it into squares. Using a warm knife makes this part super easy and clean.
Servings and timing
Yield: 36 squares
Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Variations
When I want to change things up, I like swapping the dark chocolate chips with white chocolate for a ghostly effect. I’ve also made this fudge with raspberry gelatin for a twist on the flavor while keeping the spooky red vibe. For a nutty version, I sometimes add chopped almonds or pistachios. If I want to make it vegan, I use condensed coconut milk and dairy-free chocolate chips — it still turns out wonderfully rich.
storage/reheating
I store the fudge in an airtight container in the refrigerator where it keeps fresh for up to one week. If I need it to last longer, I freeze the squares in layers with parchment between them, and they hold up well for about three months. Before serving, I just thaw them in the fridge overnight. There’s no need to reheat, but if I want them slightly softer, I let them sit at room temperature for a few minutes.
FAQs
What kind of chocolate works best for this fudge?
I like using dark chocolate chips because they balance the sweetness of the cherries and gelatin. However, semi-sweet or even bittersweet chocolate also works well depending on how rich I want the fudge.
Can I use fresh cherries instead of maraschino?
Fresh cherries can work, but I find they release more moisture, which can make the fudge a bit softer. I prefer maraschino cherries for their texture and vibrant color.
Is the cherry gelatin necessary?
The gelatin gives the fudge that bold cherry flavor and helps enhance the spooky red color. If I skip it, the fudge won’t have that same cherry intensity or hue.
Can I make this fudge in advance?
Absolutely. I often make it a day or two ahead and keep it chilled until serving. It holds its shape and flavor really well.
How do I get those clean, sharp cuts?
I always use a sharp knife and run it under hot water between each cut. This melts through the fudge smoothly and keeps the edges neat.
Conclusion
This dark chocolate cherry fudge is my go-to for something both elegant and a little eerie. It’s easy to prepare, endlessly customizable, and delivers rich, indulgent flavor with every bite. Whether I’m serving it for Halloween, a gothic-themed event, or just because I love chocolate and cherries, it’s always a crowd-pleaser.
Spooky, rich dark chocolate fudge swirled with cherry flavor and topped with cherries — perfect for Halloween or gothic-themed treats.
Ingredients
3 cups dark chocolate chips
1 can (14 oz) sweetened condensed milk
2 tablespoons butter
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 (3 oz) box cherry gelatin powder
½ cup maraschino cherries, chopped (plus extra halves for garnish)
Red gel food coloring (optional, for dramatic effect)
Instructions
Line an 8×8‑inch baking dish with parchment paper, leaving an overhang for easy removal.
In a saucepan over low heat, melt the dark chocolate chips, sweetened condensed milk, and butter, stirring until smooth.
Remove from heat and stir in the vanilla extract and (optional) almond extract.
Add the cherry gelatin powder and mix until fully dissolved and well blended into the chocolate mixture.
Fold in the chopped maraschino cherries. If desired, add a drop or two of red gel food coloring for a blood‑red swirl effect.
Pour the mixture into the prepared pan, smoothing the top. Garnish with cherry halves pressed lightly into the surface.
Refrigerate for at least 2 hours (or until firm).
Lift the fudge out using the parchment overhang and cut into squares using a sharp knife (warming the knife in hot water between cuts helps get clean edges).
Notes
Store in an airtight container in the refrigerator for up to one week.
You can freeze the fudge for up to three months; thaw in the fridge before serving.
Use a warm knife between cuts to get smooth clean squares.
For extra drama, drizzle cherry syrup or extra red gel on top before serving.
To make dairy‑free, substitute with condensed coconut milk and dairy‑free chocolate.
