Fudge is the perfect treat for fall and holiday parties, and with its tart, buttery flavor, it can be served up for everyone to enjoy.

Fudge recipes like this one can be made at home, but they’re usually a bit tricky to get going.

Luckily, you can whip up some simple, easy-to-make fudge recipes at home and enjoy them for a whole year.

Here are the basic steps for making homemade fudge: 1.

Make the lemonade.

Start by adding water to a large saucepan.

Add the lemon juice, apple cider vinegar, and sugar and bring to a boil.

Lower the heat to low and let the mixture cool.

Set aside for 10 minutes.

2.

Add in the fudge.

Bring the fudging liquid to a rolling boil.

Reduce the heat and simmer the mixture for 5 minutes, or until the liquid is almost completely reduced.

(This will take about 45 minutes.)

3.

Remove the fudges from the boiling water and set them aside.

4.

Preheat oven to 350 degrees F. 5.

Line a baking sheet with parchment paper and lightly grease with cooking spray.

Spread the fuds evenly on the baking sheet, making sure they are even in thickness.

6.

Bake the fuddles for 20 minutes or until they are slightly browned on top.

Remove them from the oven and allow them to cool on a wire rack.

7.

Meanwhile, prepare the lemon jam.

Place the chopped, chopped fresh or frozen cherries in a small bowl and set aside.

Set the lemon mixture aside.

8.

Place a large, round, deep dish or roasting pan over medium-high heat.

Add one cup of the lemon syrup and a teaspoon of the apple cider cider vinegar.

Stir to dissolve.

(Don’t overdo it; this will keep the syrup bubbling and the tartness of the fusions from coming through.)

Add the remaining apple cider and lemon syrup, stirring well to combine.

Pour in the remaining lemon juice and vinegar and stir until the mixture is completely dissolved.

9.

Spoon the fudi over the lemon bars and top with the jam.

10.

Bake in the preheated oven for 30 minutes, until the fiddlers are bubbling with a golden brown crust.

11.

Remove from the heat.

Store in an airtight container in the refrigerator for up to a week.