Adapted from Cook's Illustrated 15-minute walnut fudge.
- 16oz bittersweet chocolate (I use Ghirardelli 60% bittersweet bars)
- 2oz unsweetened chocolate (again, I use Ghirardelli, 100% bars)
- 1 can sweetened condensed milk (whole)
- 1/2tsp baking soda
- 1/8tsp salt
- 3Tbsp amaretto (you could probably use a small amount of almond extract instead, though you'd have to experiment with the amount... 1/4tsp, maybe?)
- 2/3 cup slivered almonds
- 2/3 cup dried cherries, coarse chopped
Line an 8x8 square pan with foil, and grease the inside of the foil.
Coarse-chop the chocolates and combine in a large metal bowl. Add baking soda and salt, and star to coat chocolate. Add sweetened condensed milk, and set over a bowl of simmering water. Allow chocolate to melt completely, stirring regularly. Remove from heat, add amaretto, and stir well to combine. Fold in slivered almonds and dried cherries.
Spread fudge evenly into the prepared pan. Refrigerate for at least two hours (or you can speed the process along by putting it in the freezer for about an hour). Once firm, remove from pan, peel off foil, and cut into squares.