In large saucepan, melt butter with sugar, cream and pinch of salt. Bring to a boil over medium high heat. Once boiling, set timer for 5 minutes and add in cherry gelatin.
After 5 minutes remove from heat. In mixing bowl, add white chocolate and marshmallow cream. Pour hot mixture over this and beat with a whisk until smooth and creamy (and all chocolate is melted. Fold in dried cherries.
Pour in a parchment paper lined 9-inch square pan. Pour melted dark chocolate over cherry fudge and refrigerate 4 hours or overnight. Cut into squares and enjoy!
Notes
Storage: You can keep this fudge in the fridge covered or in an airtight container at room temperature, as long as your house isn’t too warm.
Cutting fudge: I find that slicing the fudge into squares just before serving helps ensure it maintains optimal texture. If you aren’t giving the fudge as a gift, cut just the number of squares you plan to eat right away. Use a sharp knife to get a smooth and even edge!
Freezing: Like many of my homemade fudge recipes, your cherry fudge will also keep beautifully in the freezer. Freeze before or after cutting and then let the fudge thaw out at room temperature before eating.
Mixing fudge: A strong whisk works well to beat together the fudge ingredients, but I have also been known to save a little bit of time and energy by using my stand mixer! Electric beaters are another great option for ensuring the white chocolate, marshmallow and butter mixture get well incorporated.
See blog post for more recipe tips and tricks.
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