Cherry White Chocolate Fudge

Alright, this Cherry White Chocolate Fudge? It’s creamy, dreamy, and packed with little bursts of cherry sweetness. The white chocolate makes it smooth as silk, and those cherry bits? Just the right pop of flavor.

I made it for the holidays once, and everyone kept grabbing “just one more piece.” It’s rich, sweet, and so pretty with that pink swirl.

No baking, no stress. Just melt, mix, and chill. Let’s make it together—you’re gonna love how easy (and delicious) it is!

Why You’ll Love This Recipe

• Foolproof & Fast: No candy thermometer. No special timing tricks. Just melt, stir, and chill.
• Luxurious Texture: The combination of marshmallow cream and white chocolate chips results in a soft, creamy fudge that cuts cleanly but still melts in your mouth.
• Balanced Sweetness: Maraschino cherries offer a slight tartness that offsets the sweetness of white chocolate, creating a more complex and satisfying flavor.
• Perfect for Sharing: Once chilled and sliced, this fudge holds its shape well and is easy to wrap for gifts or set out on dessert trays.
• Visually Appealing: The pink coloring with flecks of red cherry makes it stand out on any dessert table—subtle enough for adults, fun enough for kids.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: At least 2 hours in the refrigerator
Total Time: 2 hours 25 minutes

Servings:
Yields approximately 36 small squares (1×1 inch), perfect for sharing. You can cut them larger if preferred.

Difficulty Level:
This recipe is beginner-friendly, even for those who rarely make candy or fudge. It involves some stovetop stirring, but no advanced cooking skills or tools are necessary. For best results, prep your ingredients before you begin, as the fudge mixture moves quickly once the sugar is boiling.

Required Kitchen Tools

To make the process smooth and efficient, gather the following tools before starting:

• Heavy-bottomed saucepan (at least 3-quart): Prevents scorching and ensures even heat distribution.
• Rubber or silicone spatula: Helps scrape down the sides of the pan and fold in delicate ingredients without over-mixing.
• Wooden spoon or heatproof spoon: For stirring the sugar mixture during cooking.
• 8×8-inch square baking pan: Lined with parchment paper for easy removal and clean edges.
• Parchment paper: Helps lift out the fudge once chilled.
• Small bowl & paper towels: For drying the maraschino cherries, which is a crucial step.
• Sharp knife: For slicing the fudge into neat squares once chilled.

Ingredients for Cherry White Chocolate Fudge

Each ingredient has a purpose—balancing texture, sweetness, and flavor. Use high-quality white chocolate chips for the best melt and flavor.

• ½ cup (1 stick) unsalted butter, softened to room temperature
  • Adds richness and helps emulsify the mixture.
• 2 cups granulated sugar
  • Forms the base of the fudge, creating structure and sweetness.
• ¾ cup heavy cream
  • Contributes to the smooth, silky texture and creaminess.
• ½ teaspoon salt
  • Enhances flavor and keeps the fudge from tasting too sweet.
• 1½ cups white chocolate chips
  • Use a quality brand that melts smoothly and doesn’t seize. Avoid candy melts or almond bark for this recipe.
• ¾ cup + 2 tablespoons marshmallow cream
  • Provides stability and the soft, fudge-like consistency. Also helps prevent crystallization of the sugar.
• ½ cup finely chopped maraschino cherries
  • Drain thoroughly and blot with paper towels to avoid excess moisture, which can prevent the fudge from setting properly. The cherries give little bursts of sweetness and color.
• 1 drop pink food coloring (optional)
  • Enhances visual appeal. Just one drop gives a soft pink hue that complements the red cherry flecks.

Variations for Cherry White Chocolate Fudge

This base recipe is versatile. With a few simple tweaks, you can adjust the flavor, color, or texture to suit different occasions or personal preferences.

• Nutty Crunch: Add ¼ to ½ cup finely chopped toasted almonds, pistachios, or pecans for texture and a nutty contrast to the sweetness.
• Dark Cherry Twist: Swap maraschino cherries for dried tart cherries for a deeper flavor and chewier texture.
• Almond Extract Boost: Add ¼ teaspoon almond extract along with the cherries for a cherry-almond profile that tastes like a creamy take on cherry bakewell.
• Omit Food Coloring: If you prefer a more natural appearance, leave out the food coloring entirely. The cherries alone will add enough visual interest.
• Layered Fudge: Pour half of the fudge into the pan, top with a thin layer of melted semisweet chocolate, then add the remaining fudge mixture for a two-tone dessert.

How to Make Cherry White Chocolate Fudge

Step-by-Step Instructions

1. Prepare the Pan and Cherries

Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides so you can lift the fudge out easily after chilling.
Drain the maraschino cherries and place them on a paper towel-lined plate. Pat them completely dry. Then chop finely and set aside. This step prevents excess moisture from affecting the texture of the fudge.

2. Combine Base Ingredients in Saucepan

In a heavy-bottomed saucepan over medium heat, combine the unsalted butter, granulated sugar, heavy cream, and salt. Stir constantly as the butter melts and the mixture begins to come together.

3. Bring to a Boil and Stir

Once the mixture starts to bubble, bring it to a full rolling boil. Continue stirring constantly—this prevents the sugar from scorching or sticking.
Let it boil for 5 full minutes, stirring gently but continuously. The mixture should look thickened and creamy at this point.

Note: No need for a candy thermometer, but watch the texture—it should resemble a smooth caramel base.

4. Remove from Heat and Stir in White Chocolate

Take the pan off the heat. Immediately add the white chocolate chips and marshmallow cream. Stir vigorously until the white chocolate is completely melted and the mixture is smooth.

5. Fold in Cherries and Add Color

Once the fudge base is fully blended, gently fold in the chopped cherries. If using food coloring, add 1 small drop at this stage and stir just until the color is evenly distributed.

6. Transfer to Pan and Smooth the Top

Pour the warm fudge into the prepared baking pan. Use a spatula to spread it evenly and smooth out the surface.
Tap the pan lightly on the counter to remove any air bubbles.

7. Chill to Set

Place the pan in the refrigerator for at least 2 hours, or until the fudge is completely firm. For best results, leave it overnight.

8. Cut and Serve

Once chilled, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut into 1-inch squares.

Pro Tip: To get clean edges, run the knife under hot water and wipe it between cuts.

Serving and Decoration

• For Parties: Serve on a decorative platter, spaced slightly apart to show off the pink-and-red flecks.
• For Gifting: Wrap individual pieces in wax paper or place them in mini candy cups inside a box.
• For Dessert Tables: Pair with chocolate fudge, cookies, or fruit for variety.

You can also sprinkle a tiny pinch of sea salt on top before chilling for a grown-up twist that balances the sweetness.

Storing Cherry White Chocolate Fudge

• Refrigerator: Store in an airtight container in the refrigerator for up to 2 weeks.
• Freezer: For longer storage, freeze in a single layer or between parchment layers. Will keep well for up to 3 months.
• Room Temperature (Short Term): Can sit out for up to 3 days in a cool, dry place, but may soften if it’s warm or humid.

Tips and Tricks for Success

• Dry the Cherries Thoroughly: Excess moisture from the maraschino cherries can cause the fudge to become too soft or not set properly. Dry them between several layers of paper towels, pressing gently to remove as much juice as possible.
• Use Quality White Chocolate Chips: Not all white chocolate melts the same. Use real white chocolate chips (made with cocoa butter), not white baking chips or candy melts, which can have added stabilizers that affect texture.
• Don’t Rush the Boil: The 5-minute boil is key to achieving the right consistency. Stir constantly, and set a timer to be precise. If undercooked, the fudge may not firm up correctly.
• Line the Pan Well: Leave an overhang of parchment paper for easy lifting once the fudge has chilled. This helps you avoid damaging the edges while removing it from the pan.
• Use a Hot Knife for Slicing: Run a sharp knife under hot water, wipe dry, and slice slowly. This will give you clean, professional-looking edges without dragging cherry bits through the surface.

Nutrition (Per Serving – 1 piece, approx. 1-inch square)

Nutrient	Amount
Calories	120 kcal
Fat	5.5 g
Saturated Fat	3.5 g
Carbohydrates	18 g
Sugar	16 g
Protein	0.5 g
Sodium	40 mg
Fiber	<1 g
Cholesterol	10 mg

Note: Nutrition information is approximate and will vary based on brands and portion sizes.

Cherry White Chocolate Fudge FAQs

Can I use fresh cherries instead of maraschino cherries?
Fresh cherries contain too much moisture and can affect how the fudge sets. If you’d like a more natural option, consider using dried cherries that have been chopped. They offer a chewy texture and a more concentrated cherry flavor.

What can I use instead of marshmallow cream?
Marshmallow cream provides a smooth, melt-in-your-mouth texture and helps stabilize the fudge. If unavailable, you can use mini marshmallows (about 1 ¾ cups), but melt them fully and stir thoroughly to achieve a similar consistency.

Do I need to refrigerate the fudge after it sets?
Refrigeration helps the fudge stay firm and prolongs its shelf life. If your kitchen is cool and dry, you can store the fudge at room temperature for a couple of days, but it’s best to keep it chilled in warmer environments.

Can I double the recipe?
Yes, simply double all ingredients and use a 9×13-inch baking pan. Keep an eye on the boiling stage to ensure it still cooks for a full 5 minutes.

Why is my fudge grainy or dry?
Graininess usually happens when sugar crystals form. Stir constantly during boiling and make sure all sugar is fully dissolved before adding the white chocolate and marshmallow cream.

Conclusion

Cherry White Chocolate Fudge is one of those desserts that’s as pretty as it is delicious. The creamy texture, balanced sweetness, and charming pops of cherry make it a favorite for any dessert spread. Whether you’re gifting a box of homemade treats or preparing something special for your family, this fudge is simple to make and hard to forget.

With just a few ingredients and a little time, you’ll have a tray of beautifully pink, cherry-studded squares that are bound to please everyone who tries them.