Cherry Vanilla Fudge Recipe
Christmas might be over but who needs a holiday as an excuse to make this Cherry Vanilla Fudge recipe? Not me. Homemade fudge is perfect any time of the year.
Cherry Vanilla Fudge Recipe
Over the holidays this year, I went a little crazy making homemade fudge.
I made this Red Velvet Fudge and this Gingerbread Fudge recipe. The Red Velvet Fudge recipe was such a hit it made it to my Top 15 Flour On My Face Recipes of 2015 list.
Last year was a slow fudge year because I only made this easy holiday fudge recipe.
Back in 2013, I made this Chocolate Peppermint Holiday Fudge recipe.
Then way back in 2011 I shared this White Chocolate Pumpkin Fudge recipe.
In the post where I shared the White Chocolate Pumpkin Fudge recipe, I have a cute little fudge story I shared. You might want to check it out. Come back and tell me if you have ever done anything like that.
So I decided to save this Cherry Vanilla Fudge recipe for after the holidays. It is an awesome fudge recipe and can be enjoyed any time of the year.
It is rich and creamy just like homemade fudge should be. One of my favorite fudge recipes.
Homemade Cherry Vanilla Fudge recipe.
How to make Cherry Vanilla Fudge Recipe
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup butter
- 1 cup heavy whipping cream
- 1 box JELLO Vanilla Instant Pudding 3.4 oz
- 12 oz bag white chocolate chips
- 7 oz jar marshmallow fluff
- 8 oz container candied cherries
- sprinkles
- ¼ cup each Wilton Candy Melts in red and white
Directions
- Prepare an 8 x 8-inch square baking sheet by lining it with parchment paper.
- In a large sauce pan bring the sugar, butter, salt and whipping cream to a hard boil over medium high heat.
- Meanwhile, cut the cherries in half and set aside.
- Place the pudding, chocolate chips and marshmallow fluff in a large bowl and set aside.
- Stir the sugar mixture constantly once in comes to a boil. Boil for 4 minutes.
- Pour the sugar and cream mixture over the other ingredients.
- Stir with a wooden spoon until the chocolate chips are completely melted.
- Fold the cherries into the fudge.
- Carefully pour the fudge mixture into the 8 x 8 inch pan.
- If using sprinkle the sprinkles over the top.
- Allow fudge to harden in the refrigerator about 3 hours or overnight.
- Once fudge has hardened cut into 64 pieces.
- Place each color of candy melts into a sandwich baggie.
- Melt in the microwave about 60 seconds each. Trim the corner and drizzle first the red candy melts over the top of the fudge.
- Repeat with the white candy melts.
- Sprinkle with more sprinkles if desired.
- Store in an airtight container.
- Makes 64 pieces
Cherry Vanilla Fudge Recipe
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup butter
- 1 cup heavy whipping cream
- 1 box JELLO Vanilla Instant Pudding 3.4 oz
- 12 oz white chocolate chips
- 7 oz marshmallow fluff
- 8 oz candied cherries
- sprinkles
- ¼ cup each Wilton Candy Melts in red and white
Instructions
- Prepare an 8 x 8-inch square baking sheet by lining it with parchment paper.
- In a large sauce pan bring the sugar, butter, salt and whipping cream to a hard boil over medium-high heat.
- Meanwhile, cut the cherries in half and set aside.
- Place the pudding, chocolate chips and marshmallow fluff in a large bowl and set aside.
- Stir the sugar mixture constantly once in comes to a boil. Boil for 4 minutes.
- Pour the sugar and cream mixture over the other ingredients.
- Stir with a wooden spoon until the chocolate chips are completely melted.
- Fold the cherries into the fudge.
- Carefully pour the fudge mixture into the 8 x 8 inch pan.
- If using sprinkle the sprinkles over the top.
- Allow fudge to harden in the refrigerator about 3 hours or overnight.
- Once fudge has hardened cut into 64 pieces.
- Place each color of candy melts into a sandwich baggie. Melt in the microwave about 60 seconds each. Trim the corner and drizzle first the red candy melts over the top of the fudge. Repeat with the white candy melts.
- Sprinkle with more sprinkles if desired.
- Store in an airtight container.
Nutrition
Amy
I love your fudge recipes.
Arlene Mobley
Thank you Amy.