This Chocolate Dipped Cherry Vanilla Fudge is such a pretty and yummy treat for your Valentine. The colors are so festive and the creamy cherry vanilla flavor is SO GOOD!!
Are you a fudge person?
I am, but to a certain extent. I love fudge for holidays. I love making it, eating it, ALLTHEFLAVORS, but I have to say, I kind of wonder about the fudge shops that are open year round.
When I eat fudge, it’s temporary thing. I’ll eat a piece and I’m good for a day or so. I can’t imagine buying a massive box of it. It would probably fossilize in my fridge, if we are being honest.
Are fudge fossils a thing? I’m thinking yes?
How do fudge shops stay open? Who buys a pound of creamsicle fudge in May? Do people do that? Because no one I know does, and it seems like if those people existed I would be friends with them.
Perhaps the next time I go on vacation I should take a notebook and pen with me and ask a few hard questions round the fudge shop. Maybe I’ll undercover the “REAL” business they’re running out of the back. I must say, I’ve always fancied myself a bit of a detective (I can sniff out a sneaked Cosmic Brownie like nobody’s business) so this is right up my alley.
So. It is with this admission that I share this fudge with you. It’s so pretty and creamy and full of gorgeous cherries — perfect for Valentine’s Day! I ate a piece, it was delicious, and I’m gifting the rest so I don’t have to deal with the inevitable fudge fossils.
This stuff is made for sharing, mmmkay?
- 1/4 cup (1/2 stick) salted butter (plus 1 TBS for buttering pan)
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/4 cup light corn syrup
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
- 1 1/4 cup red candied cherries
- 8 oz chocolate almond bark
- Line an 8x8 (or a 7x10, which is what I used) pan with foil. Butter foil well and set aside.
- In a heavy saucepan, combine butter, sugar, cream and corn syrup. Bring to a boil over medium heat, stirring frequently. Once candy starts boiling, insert a candy thermometer and cook until it reaches 240 (soft ball stage). Remove pan from heat and stir in vanilla and marshmallows until marshmallows are melted.
- Stir fudge with a wooden spoon until it begins to thicken and lose it's gloss. This will take awhile -- 10 minutes or so. I took a break a couple times because I have wimpy arms, and it still came out just fine :) Fold in cherries and spread fudge in prepared pan.
- Chill fudge until firm. Remove from pan, peel back foil and cut fudge into squares. Chill fudge for a bit longer to get it good and cold. Melt almond bark according to package directions and dip half of each piece in the chocolate, letting excess drip off. Place on wax paper until set.
Very heavily adapted from Taste of Home.
Keep uneaten fudge stored in refrigerator.
Teachers gifts, co-workers, people you know how buy pounds of fudge in May…all good people for gifting this fudge too.
And save a piece for yourself. Obvs.
Enjoy and have a fabulous day!!