Ingredients
Scale
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 2/3 cup evaporated milk
- 12 oz semi-sweet chocolate chips
- 7 oz jar marshmallow creme
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries, chopped
- 1/4 cup white chocolate chips or chunks, for topping
Instructions
- Step 1: Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides.
- Step 2: In a heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
- Step 3: Continue to boil for 5 minutes, stirring constantly to prevent burning. Remove from heat.
- Step 4: Stir in the semi-sweet chocolate chips until melted and smooth. Add the marshmallow creme and vanilla extract; stir until fully incorporated.
- Step 5: Fold in the chopped dried cherries. Pour the mixture into the prepared pan and spread evenly.
- Step 6: Sprinkle the top with white chocolate chips. Gently press the white chocolate chips into the fudge. Let cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares. Use the parchment paper overhang to lift the fudge out of the pan for easier cutting.
Notes
- Store leftover fudge in an airtight container in the refrigerator for up to a week to maintain its firm texture.
- Reheating isn't recommended, as it can alter the fudge's consistency; enjoy it chilled or at room temperature for the best flavor.
- Serve Cherry Garcia Fudge in small squares alongside a scoop of vanilla ice cream for a decadent dessert pairing.
- To prevent a grainy texture, ensure the sugar is fully dissolved before the mixture comes to a boil, stirring constantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American