1/2 C finely chopped maraschino cherries Dry between several paper towels about 30 minutes
1/2 C unsalted butter room temp
2 C sugar
3/4 C heavy cream
1/2 tsp salt
1 1/2 C white chocolate chips
3/4 C + 2 TBSP marshmallow cream
1 drop of pink food coloring
Line your 8×8-inch pan by with parchment paper
Place your diced cherries on a plate and pat dry with a paper towel.
You must make sure to get as much liquid out as possible.
Using a medium-sized saucepan add the butter, sugar, cream, and salt.
Over medium-high heat, stir until the sugar and butter melt.
Bring the mixture to a boil.
Immediately insert a candy thermometer.
Continue to cook the fudge, stirring frequently.
Once the candy thermometer until it reaches 235F remove the pan from the heat.
Slowly add the white chocolate chips and the marshmallow cream.
Stir until the chips and cream are melted and combined.
Stir in the pink food coloring.
Add the chopped cherries and stir to combine.
Pour the fudge into the prepared pan.
Smooth the fudge into an even layer.
Allow the fudge to set at room temperature for 3-4 hours.
Cut it into small 1-inch pieces prior to serving.
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