Cherry Fudge
¾ cup chopped maraschino cherries ½ cup unsalted butter 2 cups sugar ¾ cup heavy cream 2 cups white chocolate chips 7oz marshmallow cream 1 tsp. cherry juice from the jar of maraschino cherries 1 tsp. cherry extract, optional Place cherries between several paper towels to pull out the moisture. Prepare baking dish with parchment paper or grease with butter. If you want thicker fudge, use an 8x8 or 9x9 pan. For thinner fudge, use 9x13. I always use 9x13. Wait 15 minutes and then change out paper towels to dry them further. You want as much out as possible so the fudge doesn’t have too much moisture. Wait another 15 minutes then begin making fudge. In medium saucepan, add butter, sugar and cream. Over mediumhigh heat, melt sugar and butter. Bring to full rolling boil. Boil for 5 minutes or until candy thermometer reads 235°F or soft ball stage. Remove pan from heat. Add white chocolate chips and marshmallow cream. Stir until chips and cream are melted and well combined. Stir in cherry juice and extract. Add chopped cherries and stir to combine. Pour fudge into prepared pan. Smooth fudge into an even layer with rubber spatula. Allow fudge to set at room temperature for 3-4 hours or until firm. Cut into small 1-inch pieces prior to serving. Due to fruit, store in fridge.
¾ cup chopped maraschino cherries ½ cup unsalted butter 2 cups sugar ¾ cup heavy cream 2 cups white chocolate chips 7oz marshmallow cream 1 tsp. cherry juice from the jar of maraschino cherries 1 tsp. cherry extract, optional Place cherries between several paper towels to pull out the moisture. Prepare baking dish with parchment paper or grease with butter. If you want thicker fudge, use an 8×8 or 9×9 pan. For thinner fudge, use 9×13. I always use 9×13. Wait 15 minutes and then change out paper towels to dry them further. You want as much out as possible so the fudge doesn’t have too much moisture. Wait another 15 minutes then begin making fudge. In medium saucepan, add butter, sugar and cream. Over mediumhigh heat, melt sugar and butter. Bring to full rolling boil. Boil for 5 minutes or until candy thermometer reads 235°F or soft ball stage. Remove pan from heat. Add white chocolate chips and marshmallow cream. Stir until chips and cream are melted and well combined. Stir in cherry juice and extract. Add chopped cherries and stir to combine. Pour fudge into prepared pan. Smooth fudge into an even layer with rubber spatula. Allow fudge to set at room temperature for 3-4 hours or until firm. Cut into small 1-inch pieces prior to serving. Due to fruit, store in fridge.
Recipe adapted from myincredidlerecipes. com.
