Cherry Vanilla Fudge Food

CHERRY VANILLA FUDGE RECIPE

Steps:

• 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.

VANILLA CHERRY FUDGE

Steps:

• In 2-quart glass measuring cup, combine sugar, sour cream, corn syrup, butter and salt. Microwave at high for 5 minutes.
• Stir until sugar dissolves.
• Microwave at High 6 minutes or just until mixture reaches 236 degrees.
• (Soft ball). Let stand 15 minutes without stirring.
• Add vanilla, beat until it loses its gloss (about 6 minutes). Stir in cherries and walnuts.
• Quickly pour in buttered 8-1/2 by 4-1/2" loaf pan.
• Cool.
• Cut into squares.

CHERRY VANILLA FUDGE

Steps:

• Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
• Cook over medium heat, stirring constantly, until mixture comes to boiling.
• Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage).
• Remove from heat, leaving thermometer in the saucepan. Cool to 100°F.
• Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss.
• Stir in cherries.
• Pour into buttered 8" square pan.
• Cool. Cut into squares when firm.

CHERRY SWIRL FUDGE

Steps:

• Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan., Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares.

CHERRY WALNUT FUDGE

Steps:

• Grease 8"x8" pan.
• In 2 quart saucepan, combine sugar, cream of tartar, salt and cream, stirring well.
• Cover pan; bring to a boil.
• Boil 1 minute, or until all sugar crystals on sides of pan have melted.
• Remove cover (If using a candy thermometer, set in place).
• Continue cooking, without stirring, over gentle heat (I use medium-low) to 238 degrees, or until a little mixture in cold water forms a soft ball.
• Remove from heat; drop in butter;do not stir.
• Cool, without stirring, to 110 degrees, or until outside of pan feels lukewarm to the touch.
• Add vanilla.
• With heavy spoon, beat mixture until it loses its gloss and a small amount dropped from spoon holds it's shape.
• Quickly add nuts and fruits and pour into pan.
• Spread quickly and evenly.
• Cool and cut into squares.

BLACK CHERRY SWIRL FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes., Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator.

CHERRY-NUT WHITE FUDGE

Steps:

• Line an 8-in. square dish with foil and grease the foil with 2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in marshmallows and vanilla., With a wooden spoon, beat until mixture begins to lose its gloss, about 10 minutes. Fold in pecans and candied cherries. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

MICHIGAN CHERRY DARK CHOCOLATE FUDGE

Steps:

• Spray a 13 x 9 inch glass baking dish with non-stick butter flavored baking spray and set aside.
• In a non-stick skillet, melt chocolate chips and condensed milk over low heat until just smooth. Stir in vanilla, cherries and nuts and pour into glass baking dish.
• Chill until firm, slice and watch it disappear!

SUPER-EASY CHERRY ALMOND FUDGE

Steps:

• Line 9-inch square pan with foil; spray foil with cooking spray. In large microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
• Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
• Using foil, lift fudge out of pan; remove foil. Cut into 6 rows by 6 rows. Store tightly covered.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

EASY CREAMY VANILLA FUDGE

Steps:

• Grease a 9x5 inch pan. Set aside.
• In a 3 quart saucepan, over very low heat, mix together confectioners sugar, butter, milk, vanilla, and salt until mixture is creamy.
• Pour quickly into greased 9x5 inch pan. Refrigerate until firm, then cut into squares. Store in an airtight container in the refrigerator.