St. Valentine's Fudge

This tasty treat, prepared especially for Hermann's Chocolate Wine Trail, doubles the fun with very simple instructions for both white and dark chocolate fudge. 

White Fudge: 
2 ½ cups white chocolate chips
14 ounce can sweetened condensed milk
1 tsp. pure vanilla extract
8 ounces toasted almonds
½ cup dried cherries

Line an 8-inch square cake pan with plastic wrap, allowing plastic wrap to extend over the edges. Set aside.

Pour the white chocolate chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and cherries. Scoop the fudge into the cake pan.

Put the fudge in the fridge and chill until firm. Grip plastic wrap on sides and lift fudge out of cake pan. Peel plastic wrap from fudge. Cut the fudge into thin slices to serve.

Chocolate Fudge:
Substitute dark chocolate chips and toasted walnuts for white chocolate chips and toasted almonds.

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