Cherry Ripple Fudge

Cherry Ripple Fudge served on parchment paper next to a glass jar of wrapped portions
  • 12 servings
  • 4 hours 10 minutes to prepare
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  • 1 tin condensed milk
  • 350g white chocolate, chopped
  • 150g icing sugar
  • 100g cherries, stoned and quartered
  • Pink food colouring


Our cherry ripple fudge recipe is the perfect activity to keep the children busy in the summer, or to make as a gift.


  1. Line a 2lb loaf tin with baking paper.
  2. Place condensed milk and white chocolate into a saucepan, warm over a medium heat to melt.
  3. Once melted stir well to combine, add the icing sugar and beat to combine.
  4. Add the cherries and a couple of drops of pink food colouring stir lightly through the mixture.
  5. Pour into the prepared tin. Allow to cool slightly before chilling in the fridge for a minimum of 4 hours.
  6. Once set slice into squares.

Chefs Tip

This makes a great gift, cut into squares and individually wrap in parchment squares then coloured papers. Perfect to make with kids.