Cherry Vanilla Fudge
Submitted by trir
Old-fashioned stovetop vanilla fudge studded with quartered candied cherries. Creamy, smooth, and festive, it makes about 2 ½ dozen squares from an 8-inch pan.
YIELD
2 1/2 dozenPREP
15 minCOOK
30 minREADY
1 hrsThis is fudge the old-fashioned way: sugar, cream, butter, and a candy thermometer. No shortcuts, no marshmallow fluff, no condensed milk.
The base cooks to the right temperature, cools to exactly 100 degrees, then gets beaten until it thickens and loses its shine. That’s when quartered candied cherries fold in, adding jewel-toned pops of fruity sweetness throughout.
Poured into a buttered pan and cut into squares, this Cherry Vanilla Fudge is a showpiece for holiday candy boxes and gift tins.
Kitchen Tips
- Use a reliable candy thermometer; temperature precision is everything with old-school fudge
- Don’t stir while cooling from cooking temperature to 100 degrees; disturbing the sugar causes graininess
- Beat vigorously once it hits 100 degrees; the fudge should go from glossy to matte before you pour it
- Work quickly once the cherries go in; the fudge sets fast and won’t spread if it thickens too much
Ingredients
Directions
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.
Remove from heat, leaving thermometer in the saucepan.
Cool to 100 degrees F.
Add vanilla.
Beat briskly until fudge thickens and begins to lose its gloss.
Stir in cherries.
Pour into buttered 8 inch square pan.
Cool. Cut into squares when firm.
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