Why You’ll Fall in Love with This Cherry Garcia Fudge
If you adore the classic ice cream flavor, this homemade Cherry Garcia Fudge will make your heart melt. It’s rich, creamy, and just the right mix of sweet white chocolate and tart maraschino cherries, balanced by tiny pops of semi-melted chocolate chips. I remember the first time I made it—the whole kitchen smelled like a candy shop, and I couldn’t resist sneaking a few pieces before it even set. It’s one of those no-bake recipes that feels fancy but comes together in minutes.
The best part? You don’t need a candy thermometer or any complicated techniques. Just melt, mix, pour, and chill. Whether you’re making it for holidays, a bake sale, or as a sweet gift, it’s guaranteed to impress.
What You’ll Need to Make Cherry Garcia Fudge
- 3 cups white chocolate chips
- 14 oz sweetened condensed milk (one can)
- 4 tablespoons butter
- 2.5 cups chopped maraschino cherries
- 2.5 cups mini chocolate chips
This ingredient list is short, but the flavor is anything but simple. The combination of silky white chocolate and juicy cherries creates the perfect texture—smooth and creamy with little bursts of fruitiness.
How to Make Cherry Garcia Fudge Step by Step
Start by lining a square baking pan with parchment paper so the fudge doesn’t stick. In a medium saucepan over medium-low heat, melt the white chocolate chips, sweetened condensed milk, and butter together. Stir gently and constantly until the mixture becomes smooth and glossy—it should coat your spoon without looking grainy. Once it’s fully melted, remove it from the heat and let it cool slightly for a minute.
Next, fold in 2 cups of chopped maraschino cherries and 2 cups of mini chocolate chips. The key here is to fold gently so the cherries stay plump and the chocolate chips don’t completely melt into the fudge. Pour the mixture into your prepared pan, smoothing it evenly with a spatula. Then sprinkle the remaining half cup of cherries and chocolate chips on top. Press them lightly so they stick, but don’t push too deep.
Let the fudge cool to room temperature for a bit, then transfer it to the fridge. After an hour or two, it should be firm enough to cut into neat squares. Each piece will have a beautiful swirl of cherry red and chocolate speckles—it’s honestly hard not to eat them straight from the tray.
How to Get That Perfect Creamy Texture
The secret to smooth, melt-in-your-mouth fudge is gentle heat and constant stirring. White chocolate can burn easily, so always keep your heat on the lower side and stir until everything just melts together. If you overheat it, the mixture might turn thick and grainy. If that happens, you can save it by adding a tablespoon of warm condensed milk and stirring it back to life.
Another tip: pat your cherries dry with a paper towel before folding them in. Extra moisture can make the fudge too soft or cause it to set unevenly.
Little Tips That Make a Big Difference
- Always line your pan with parchment—it makes removing the fudge clean and easy.
- Chill it long enough for the texture to set fully; rushing this step can cause sticky edges.
- Use good-quality white chocolate chips—they melt smoother and taste better.
- For cleaner cuts, dip your knife in hot water and wipe it between slices.
I’ve made this fudge dozens of times, and every batch turns out slightly unique. Sometimes I’ll mix in dark chocolate chips for a deeper flavor or swirl a bit of cherry syrup into the top for a marbled look.
Flavor Variations to Try Next Time
If you’re in the mood to experiment, try swapping the maraschino cherries for dried tart cherries or cranberries—they’ll give a more intense fruit flavor. You can also mix in almonds or pistachios for crunch, or drizzle melted dark chocolate on top once the fudge has set for an extra gourmet touch.
For a holiday twist, use peppermint extract instead of vanilla and scatter crushed candy canes on top. It’s festive, fun, and looks beautiful on dessert tables.
How to Store and Serve Cherry Garcia Fudge
Once your fudge is set, cut it into small squares and store it in an airtight container. Keep it in the refrigerator for up to two weeks, or freeze for up to two months. I usually layer the pieces between sheets of parchment paper so they don’t stick together.
When serving, let it sit at room temperature for about 10 minutes—it softens slightly, making it extra creamy. It’s perfect on dessert platters, wrapped in small boxes for gifts, or just as an after-dinner treat with coffee.
Why This Recipe Belongs in Your Favorites List
It’s quick, it’s indulgent, and it makes you feel like a candy maker without all the fuss. I love that you can pull it together in about 15 minutes, yet the results look like something from a boutique sweet shop. The mix of textures—the creamy fudge, chewy cherries, and bits of chocolate—creates that satisfying bite every time.
Cherry Garcia Fudge FAQ
Can I use dark or milk chocolate instead of white? Yes, though the flavor will be richer and less sweet. You can even layer white and dark fudge for a marbled look.
Do I need to refrigerate it? Yes, especially because of the cherries. It stays fresh and firm longer when chilled.
Can I use fresh cherries instead of maraschino? You can, but make sure they’re well drained and pitted. Fresh cherries add a juicier texture but can shorten shelf life.
How do I make it vegan? Use dairy-free white chocolate chips and coconut condensed milk. It still sets beautifully.
What if my fudge doesn’t firm up? Pop it back in the fridge. If it’s still too soft, you may have added too much moisture from the cherries—next time, dry them more thoroughly.
Every bite of this Cherry Garcia Fudge tastes like nostalgia and indulgence rolled into one—creamy, fruity, and perfectly sweet. Once you make it, don’t be surprised if it becomes your new signature treat.