Fudge can be made in various flavors, but cherry vanilla takes it to the next level! When we think of fudge, we typically think of it as being chocolate, but the heating of sugar, butter, and milk gives it its fudgy texture. The flavorings are added later. In this case, vanilla extract and cherries are used to give the fudge its taste. Read more to discover how to make this decadent treat and some helpful tips for creating the best cherry vanilla fudge.
Tips for Making Cherry Vanilla Fudge
If you’re making fudge, it's important to follow some guidelines to make sure your recipe is successful:
Follow Directions: When making fudge, following the recipe's directions to the letter is important. Include ingredients in the order in the recipe, and ensure the mixture gets to the right temperature before proceeding.
Oil the Saucepan: Oiling the saucepan will prevent the mixture from sticking to the pan. It also helps to prevent boilovers.
Know When to Stir: Making fudge can be tricky when stirring. If you stir too little, it will be liquidy. If you stir too much, it will solidify. Stirring keeps the milk from curdling, but once it reaches 236-238 degrees Fahrenheit, if you stir or shake the pan, the sugar will form large crystals giving the fudge a graininess. Smooth fudge will have the melt-in-your-mouth texture everyone loves.
Cool Correctly: It will be done when your fudge reaches 236-238 degrees. At this point, you should remove your pan from the heat so it doesn’t continue to cook. If your recipe calls for butter, you can place it on top of the fudge so it starts melting, but wait for the fudge to cool before stirring it. It will need to cool to 110 degrees before any other ingredients can be stirred in.
Don’t Scrape the Pan: Scraping the sides or bottom of the pan will cause unwanted sugar crystals to get into your fudge.
Now that you know the secrets to making delicious fudge, you can make a treat you know your family will love.
Cherry Vanilla Fudge
Ingredients:
- 3 cups sugar
- 1/2 teaspoons salt
- 1 cup light cream
- 1/2 cup milk
- 1/4 cup light corn syrup
- 2 Tbsp. butter
- 2 teaspoons vanilla
- 1 cup candied cherries; quartered
Directions:
1. Combine sugar, salt, cream, milk, corn syrup, and butter in a large, heavy saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)
3. Remove from heat, leaving thermometer in the saucepan. Cool to 100 degrees F.
4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.
5. Pour into buttered 8″ square pan. Cool. Cut into squares when firm. Makes 1 3/4 pounds.