Dreamy White Chocolate Cherry Fudge in Just 4 Hours

Every December, my kitchen transforms into a fudge factory—the kind of sweet chaos that leaves powdered sugar on every surface and sticky marshmallow cream fingerprints on the fridge handle. But nothing beats the moment I pull out my grandmother’s old saucepan to make White Chocolate Cherry Fudge. Those flecks of bright red cherries peeking through creamy white chocolate? Pure holiday magic. The secret weapon? Marshmallow cream—it gives this fudge an almost cloud-like texture that melts on your tongue. Trust me, once you try this version (with its sneaky pink tint from just one drop of food coloring), you’ll understand why my neighbors start “casually” dropping by when they smell sugar boiling.

Why You’ll Love This White Chocolate Cherry Fudge

This isn’t just any fudge—it’s the kind that makes people sneak seconds (and thirds) when they think you’re not looking. Here’s why:

• The marshmallow cream creates this dreamy, melt-in-your-mouth texture that regular fudge just can’t match
• Those little bursts of maraschino cherry? Like finding edible confetti in every bite
• It’s shockingly easy—no fancy techniques, just good old-fashioned stirring and patience
• The pink swirls make it look like a holiday present itself
• Wrapped in pretty boxes, it becomes instant gifts that friends actually want to receive

Seriously, this recipe turns you into a kitchen hero with minimal effort. The hardest part? Not eating it all before it reaches the gift boxes!

Ingredients for White Chocolate Cherry Fudge

Gather these goodies – and pay special attention to my prep notes. They make all the difference between “good” and “oh-my-gosh-I-need-another-piece” fudge:

• 1/2 cup finely chopped maraschino cherries (Pat them dry between paper towels for at least 30 minutes – soggy cherries ruin the texture!)
• 1/2 cup unsalted butter at room temp (Cold butter won’t cream properly – trust me on this)
• 2 cups sugar (Regular granulated works perfectly)
• 3/4 cup heavy cream (The richer, the better)
• 1/2 teaspoon salt (Just enough to balance the sweetness)
• 1 1/2 cups white chocolate chips (Splurge on good quality – cheap ones can seize up)
• 3/4 cup + 2 tablespoons marshmallow cream (Yes, that extra 2 tbsp matters!)
• 1 drop pink food coloring (Optional but oh-so-pretty)

See? Nothing too fancy – just quality ingredients treated right. Now let’s make some magic!

How to Make White Chocolate Cherry Fudge

Okay, let’s get to the fun part! Making this fudge is like conducting a sweet little science experiment – but don’t worry, it’s way easier than high school chemistry. Just follow these steps, and you’ll have perfect fudge every time.

Preparing the Pan and Cherries

First things first: grab that 8×8-inch pan and line it with parchment paper, leaving some overhang on the sides. This isn’t just for easy removal later – it prevents those heartbreaking moments when half your fudge sticks to the pan. Now for the cherries: pat them like they owe you money! Seriously, press them between layers of paper towels until they feel almost dry. Excess moisture is the enemy of perfect fudge texture.

Cooking the Fudge Base

In your trusty medium saucepan (Grandma’s old one works great if you’ve got it), combine the butter, sugar, cream, and salt. Medium-high heat is your friend here – stir constantly until everything melts together into a glossy pool. Once it starts boiling, that’s your cue to pop in the candy thermometer. Don’t even think about skipping this step! Stir frequently and watch that thermometer climb to 235°F. This is the magic number for that perfect fudge consistency.

Adding White Chocolate and Marshmallow Cream

Remove the pan from heat immediately at 235°F – no cheating! Now slowly add the white chocolate chips and marshmallow cream. I mean slow, like you’re pouring liquid gold. Stir gently until everything melts into creamy perfection. Want that pretty pink hue? Add just one drop of food coloring – any more and you’ll have bubblegum fudge!

Setting and Cutting the Fudge

Here’s where patience pays off: pour your gorgeous pink mixture into the prepared pan and walk away. I mean it – no poking! Let it set at room temperature for 3-4 hours. When it’s ready, use a sharp knife warmed under hot water to cut clean 1-inch squares. Pro tip: wipe the knife between cuts for picture-perfect edges every time.

Expert Tips for Perfect White Chocolate Cherry Fudge

After making this fudge more times than I can count (and taste-testing every batch, of course), here are my hard-earned secrets:

• Walk away from the pan! I know it’s tempting, but disturbing the fudge while it sets creates ugly cracks and uneven texture.
• Splurge on good white chocolate – the cheap stuff tends to seize up or leave a waxy aftertaste.
• Store in an airtight container between layers of wax paper – it keeps for 2 weeks at room temperature (if it lasts that long!).
• Freeze extras wrapped tightly in plastic – thaw at room temp when those sudden fudge cravings hit.

Remember: great fudge is equal parts technique and patience. Your tastebuds will thank you!

Variations and Substitutions

Want to mix things up? This fudge recipe is surprisingly flexible! Swap white chocolate chips for dark chocolate if you prefer a richer flavor – just reduce the sugar slightly since dark chocolate is sweeter. Not a fan of food coloring? Skip it entirely for a natural cream color. Feeling fancy? Toss in 1/4 cup of chopped almonds or pecans with the cherries for extra crunch. The marshmallow cream stays non-negotiable though – that’s our texture secret weapon!

Serving and Storing White Chocolate Cherry Fudge

Here’s how to keep your fudge as irresistible as the day you made it! I cut mine into 1-inch squares – small enough for guilt-free nibbling (okay, who am I kidding, you’ll eat three). Stack them in an airtight container with wax paper between layers to prevent sticking. Room temperature storage keeps the texture perfect – no fridge needed! Just hide it from sneaky family members. Pro tip: tuck a few pieces in your purse for emergency sweet tooth moments. This fudge stays fresh for up to 2 weeks… if it lasts that long!

White Chocolate Cherry Fudge Nutrition

Let’s be real – we’re not eating fudge for its health benefits! But for those curious, nutritional values will vary based on your specific ingredients and brands. Consider these numbers rough estimates – the real magic is in the taste, not the calorie count. As my grandma used to say, “A little indulgence keeps the soul sweet!”

FAQs About White Chocolate Cherry Fudge

Can I freeze White Chocolate Cherry Fudge?
Absolutely! Wrap individual pieces tightly in plastic wrap, then store in an airtight container for up to 3 months. Thaw at room temperature for about an hour before serving – the marshmallow cream keeps it creamy even after freezing.

Why did my fudge turn out grainy?
This usually happens when sugar crystals form – likely from stirring too much after it reached temperature or not dissolving the sugar completely initially. Next time, use a clean spoon to stir and don’t scrape the pan sides during cooking.

How long does this fudge stay fresh?
Stored properly in an airtight container at room temperature, it keeps its dreamy texture for about 2 weeks. If it lasts that long! The cherries and marshmallow cream help retain moisture longer than traditional fudge.

Can I use fresh cherries instead of maraschino?
I wouldn’t recommend it – fresh cherries contain too much water and lack that signature sweet-tart pop. If you must substitute, try well-drained candied cherries, but pat them dry extra thoroughly.

What if I don’t have a candy thermometer?
Don’t risk it! The 235°F “soft ball stage” is crucial for proper texture. Borrow one from a neighbor or grab an inexpensive one – it’s worth it for perfect fudge every time.

Share Your Fudge Experience

Did your White Chocolate Cherry Fudge turn out dreamy? Snap a photo of those pretty pink squares and tag me on Pinterest – I love seeing your kitchen creations! Questions? Drop them below, and I’ll answer faster than you can say “second piece.”

Print