Cherry Garcia Fudge with white chocolate, condensed milk, maraschino cherries, mini chocolate chips, and butter.

this recipe

I have to laugh a little every time I make this Cherry Garcia Fudge because it always drags up this oddly specific memory of a road trip I took as a kid. My mom had packed this little cooler full of snacks, and for whatever reason—maybe the stars aligned, maybe she was feeling generous that day—she tossed in a whole jar of maraschino cherries “just in case.” I remember sitting in the backseat with my sister, both of us poking around for something sweet, and when we found that jar, it felt like striking gold. One of us probably ate too many (I won’t name names), and the other ended up sticky and pink-fingered for hours. You know how certain foods just unlock something in your brain like that? This fudge—this white chocolate cherry fudge that somehow feels fancier than it should—always hits that same nostalgic nerve.

There’s something warm and weirdly comforting about stirring together chocolate, butter, and condensed milk, then tossing in juicy cherries like you’re creating a dessert you’d brag about at a family reunion. And honestly, even now, as a grown adult with bills and back pain, there’s a tiny part of me that still feels like that kid in the backseat whenever I taste this Cherry Garcia Fudge. Maybe that’s why I love it so much—it doesn’t pretend to be anything too serious. It’s sweet, messy, slightly unpredictable… kind of like childhood itself, you know?

Why You’ll Love This Cherry Garcia Fudge Recipe?

So here’s the thing: I’ve made plenty of fudge recipes in my life—some too complicated, some disappointingly bland, some that made me question my entire existence—but this particular Cherry Garcia Fudge has a kind of charm that’s hard to explain without sounding dramatic. It’s not just the taste, although the combination of white chocolate, maraschino cherries, and mini chocolate chips is ridiculously good. It’s more like… the vibe? The personality? If fudge could have a personality, this one would be wearing sunglasses indoors and humming classic rock.

And maybe I’m imagining this, but every time I share this chocolate cherry fudge with friends, they pause for a second like, “Wait, why does this taste like something I’ve been missing my whole life?” It’s sweet, but not in that assaulting-your-teeth kind of way. It’s rich, but not heavy enough to make you instantly regret your life choices. It lives in this nice little gray area of indulgent-but-playful. And honestly, aren’t we all just trying to live in the gray area these days?

Ingredient Notes:

Okay, before we actually make this Cherry Garcia Fudge, let’s break down the ingredients. Not in a boring way—I’ll keep it real.

• White Chocolate Chips
  These are the backbone. I always feel slightly betrayed when a recipe skimps on the chocolate, so we’re going all in. They melt into this silky base that almost feels like soft-serve ice cream if you stare at it too long.

• Sweetened Condensed Milk
  Honestly, if I could write a fan letter to sweetened condensed milk, I probably would. It’s thick, sticky, weirdly nostalgic, and the thing that makes fudge… well, fudge.

• Unsalted Butter
  Just enough to smooth everything out, like someone gently patting your shoulder saying, “You’re doing great.”

• Maraschino Cherries
  These cherries are pure chaos in the best way. Bright red, slightly artificial, totally delicious. They bring that signature Cherry Garcia flavor that turns plain fudge into something kind of magical.

• Mini Chocolate Chips
  You need mini ones. Trust me. The regular ones melt into weird lumps that look like chocolate fossils.

• Salt
  A tiny pinch. Like the universe reminding the fudge not to be too sweet.

How To Make Cherry Garcia Fudge?

Let’s make this Cherry Garcia Fudge. And if your kitchen gets a little messy—honestly, that’s half the fun.

Step 1: Prep the Dish

Butter or spray your baking dish, then line it with parchment paper. I always wrinkle the parchment at least twice before getting it right—if yours looks like a crumpled map from 1998, you’re doing fine.

Step 2: Melt the Base

Grab a pot and melt your butter, white chocolate chips, and condensed milk over low to medium heat. Slow and steady wins here. White chocolate gets moody if rushed. Stir until it looks glossy and smooth, almost like frosting that went to culinary school.

Step 3: Add the Mix-ins

Take it off the heat. Give it one breath. Then stir in most of your cherries and mini chocolate chips. The chocolate will melt slightly, the cherries will bleed pink streaks, and you’ll think, “Wow, this is actually gorgeous.” And it is.

Step 4: Pour and Smooth

Pour the mixture into your prepared dish and smooth it out. Mine always ends up slightly uneven—like a topographical map—but that’s part of the rustic charm (or so I tell myself).

Step 5: Chill Time

Refrigerate the fudge for at least 6 hours. Overnight is even better, unless your late-night sweet tooth sabotages your plans. The freezer works in two hours if you’re impatient or you just really need Cherry Garcia Fudge right now.

Step 6: Slice and Enjoy

Lift it out, cut it into squares, and try not to eat half of them before they hit the serving plate. No promises.

Storage Options:

I usually keep this maraschino cherry fudge in the fridge because the cherries make it softer than traditional fudge. It lasts about five days chilled, and around three days if you leave it on the counter (which honestly feels risky unless your house is cold). It also freezes beautifully for up to two months. If you forget it’s in there and find it between frozen waffles and peas, well… that might be the happiest surprise of your week.

Variations and Substitutions:

Some days you want classic Cherry Garcia Fudge. Other days you feel like experimenting a little. Here are ideas—choose your own adventure:

• Add almond extract for that cherry-almond ice cream vibe.

• Use dark chocolate chips instead of semisweet for more depth.

• Try dried cherries for a firmer fudge with a tart punch.

• Stir in nuts—almonds, walnuts, pecans, whatever your heart decides.

• Drizzle melted chocolate over the top like you’re entering a bake-off.

Honestly, you can’t mess this up… unless you burn the white chocolate. Then we regroup.

What to Serve with Cherry Garcia Fudge?

This chocolate cherry fudge plays well with others:

• Hot coffee (the bitterness cuts through the sweetness so perfectly).

• Vanilla ice cream (yes, fudge on ice cream… we are living boldly).

• Fresh berries for a little brightness.

• Holiday dessert trays, because the red cherries make everything look extra festive.

Pair it with whatever makes you happy. There are no rules here.

Frequently Asked Questions:

My fudge came out too soft. What now?
Probably too much cherry juice snuck in. Drain them well next time, maybe even pat them dry. Also, chill longer — like, really longer.

Can I use frozen cherries?
Technically you can… but you shouldn’t. They release way too much liquid and turn the fudge into something that looks like regret.

Do I have to chill it overnight?
No, but it helps. The freezer shortcut is your friend if patience isn’t your hobby.

If you end up making this Cherry Garcia Fudge — honestly, I hope it hits you with the same cozy nostalgia and little happy spark that it always brings me. And hey, if yours comes out a little messy or uneven? That just means it’s human, like the rest of us. Tell me how it turns out… I love hearing your kitchen stories.

Keep the Flavor Coming – Try These:

Rich and Creamy Corn Casserole with Cream Cheese

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Cajun Chicken Alfredo with Broccoli

Cherry Garcia Fudge

Cook Time 12 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 12 minutes mins

A rich, creamy Cherry Garcia Fudge made with white chocolate, sweetened condensed milk, maraschino cherries, and mini chocolate chips. Simple to prepare and perfect for gifting or celebrations.

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24 Servings

Ingredients

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• 3 cups white chocolate chips
• 1 14-ounce can sweetened condensed milk
• 4 tablespoons unsalted butter
• 2 ½ cups chopped maraschino cherries well drained
• 2 ½ cups mini semisweet chocolate chips
• Small pinch of salt

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Instructions

 

Prepare the Baking Dish

1. Lightly butter or spray a rectangular baking dish. Line the dish with parchment paper, ensuring that enough parchment extends over the sides to allow for easy removal once the fudge is set.

Melt the Base Ingredients

1. In a medium-sized saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Heat over low to medium heat, stirring continuously until the mixture becomes smooth and fully melted. Add the small pinch of salt and stir to incorporate.

Add Cherries and Chocolate Chips

1. Remove the saucepan from the heat. Allow the mixture to rest momentarily, then add 2 cups of the chopped maraschino cherries and 2 cups of the mini chocolate chips. Fold gently until fully incorporated, ensuring an even distribution throughout the mixture.

Transfer to the Prepared Dish

1. Pour the fudge mixture into the lined baking dish. Using a spatula, smooth the surface to ensure it is level and evenly spread.

Chill Until Firm

1. Refrigerate the fudge for at least 6 hours or preferably overnight, until completely set. For a faster setting time, the dish may be placed in the freezer for approximately 2 hours.

Cut and Serve

1. Once firm, lift the fudge out of the baking dish using the parchment paper. Cut into 24 pieces and serve. Store in an airtight container.

Notes

To make Cherry Garcia Fudge gluten-free, ensure the white chocolate chips and mini chocolate chips are certified gluten-free, as some brands may contain trace amounts of gluten due to processing methods. Maraschino cherries are typically gluten-free, but always verify the label for additives. The remaining ingredients—sweetened condensed milk, butter, and salt—are naturally gluten-free. With these adjustments, the recipe remains identical in preparation and flavor.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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