Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. This will make removing the fudge much easier later on. Lightly grease the parchment paper with cooking spray or butter.
- In a medium, microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk. Microwave in 30-second intervals, stirring well after each interval, until the white chocolate is completely melted and smooth. Be careful not to overheat the white chocolate, as it can seize.12 ounces white chocolate chips, 1 (14 ounce) can sweetened condensed milk
- Once the white chocolate mixture is smooth, stir in the salt and almond extract. The almond extract is crucial for enhancing the cherry flavor and adding that signature "Garcia" complexity.1/4 teaspoon salt, 1/2 teaspoon almond extract
- Gently fold in the chopped dried cherries until they are evenly distributed throughout the white chocolate base. If you're using food coloring for a more vibrant look, add a few drops now and stir until the desired color is achieved.1/2 cup dried cherries, few drops red or pink food coloring
- Take the 1/4 cup of dark chocolate chips and place them in a separate small microwave-safe bowl. Microwave in 15-second intervals, stirring frequently, until the dark chocolate is just melted and smooth. You want it to be pourable but not too hot.1/4 cup dark chocolate chips
- Pour about two-thirds of the white chocolate cherry mixture into the prepared baking pan and spread it evenly. Drizzle about half of the melted dark chocolate over the white chocolate layer. Then, carefully pour the remaining white chocolate cherry mixture on top, followed by the rest of the melted dark chocolate.
- Using a toothpick or a thin knife, gently swirl the dark chocolate into the white chocolate layers. Don't overmix; you want distinct swirls for a beautiful marbled effect.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the fudge is firm and set.
- Once the fudge has set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into small squares using a sharp knife.
Notes
Store in an airtight container at room temperature for up to 3 days. If kitchen is warm/humid, store in the refrigerator. For longer storage, freeze for up to 3 months.
