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Chocolate Cherry Coconut Fudge


2 cups sugar

1/2 cup cocoa powder

1 cup milk

1 tablespoon light corn syrup

1 cup candied green and/or red cherries-chopped

1/2 cup sweetened flaked coconut

1/3 cup butter or margarine

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Additional chopped candied green and/or red cherries and flaked coconut (optional)


Line 8-inch square pan with foil, extending foil over edges of pan.

In medium saucepan, stir together sugar, cocoa, milk and corn syrup.

Cook over medium heat, stirring constantly, until mixture comes to full boil.

Boil,without stirring, until mixture reaches 234F on candy thermometer or until syrup, when dropped into very cold water,forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

Remove from heat. Do not stir. Cool at room temperature 25 minutes.

Add cherries, coconut, butter, vanilla and almond extracts.

Beat with wooden spoon until fudge thickens and loses some of its gloss.(This will take less than 5 minutes).

Quickly spread into prepared pan.

If desired,sprinkle additional candied cherries and coconut over top.

Cool at room temperature until firm.

Using foil,lift fudge out of pan and place on cutting board. Peel off foil and cut into squares.

Store,covered at room temperature.

NOTE: For best results,do not double this recipe.