- Yields: 24 pieces
- Ingredient Notes: Corn-free, Egg-free, Peanut-free, Gluten-free, Vegetarian
Ingredients
- 6 ounces bittersweet chocolate, chopped
- 1/4 cup mini marshmallows
- 1 1/4 cups granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy whipping cream
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 cup hazelnuts, toasted and chopped
- 1/2 cup dried cherries, chopped
- Flaky salt, for garnish
Directions
Line a 9- by 5-inch loaf pan with parchment paper, leaving a 1-inch overhang on each side.
In a medium bowl, combine chocolate and mini marshmallows.
In a medium saucepan, combine the sugar, condensed milk, cream, butter and salt. Fit a candy thermometer to the pan and place over medium heat. Using a fork, gently stir the mixture until the sugar has dissolved. Wash down the sides of the pan with a wet pastry brush if necessary. Increase the heat to medium-high and cook until the temperature on the candy thermometer reaches 232° F.
Pour the hot candy mixture over the chocolate and marshmallows and use a wooden spoon to mix vigorously until the mixture thickens slightly, about 2 minutes. The mixture should be soft and glossy at this point.
Fold in the chopped hazelnuts and dried cherries and mix until well combined.
Transfer the mixture to the prepared pan and smooth the top with the spatula. Transfer to the refrigerator to chill for 2 to 3 hours before portioning. If you wish to garnish with flaky salt, you can do so after the fudge has been in the refrigerator 20 to 30 minutes.
Once the fudge has set, trim the edges and cut into 24 pieces. Chill in an airtight container and serve at room temperature.

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