A Sweet Little Story
My grandson Ben once tried to make fudge all by himself. He was so proud. He used a whole jar of cherries. The kitchen was a pink, sticky mess. I still laugh at that.
But you know what? His fudge tasted wonderful. That’s the magic of this recipe. It’s hard to mess up. It brings people joy. That matters more than a perfect kitchen.
Why This Fudge Matters
This isn’t just a treat. It’s a little break from the busy world. Making it is slow and simple. You stir and fold. You wait for it to set.
That quiet time is a gift. You are making something real with your hands. You are making a memory. What’s your favorite kitchen memory? I’d love to hear it.
Let’s Make It Together
First, line your dish with paper. This is my best trick. It makes lifting the fudge out so easy. No stuck corners!
Now, melt the white chocolate, milk, and butter. Keep the heat low. Stir until it’s smooth as silk. Doesn’t that smell amazing? That’s the smell of happy times.
The Fun Part
Take the pot off the heat. Let it sit for just a minute. Then, fold in the cherries and chocolate chips. The red and brown look so pretty mixed in.
Fun fact: Maraschino cherries got their start long ago. They were stored in a liqueur called marasca. Today, we just enjoy their sweet, cheerful color.
A Lesson in Patience
Pour your mix into the dish. Smooth the top. Now comes the hard part. You must wait. Let it chill for hours. Overnight is best.
This waiting matters. Good things take time. It teaches us patience. Do you find it hard to wait for treats? I always do!
Time to Share
Lift out the fudge. Cut it into squares. See how the cherries peek out? Each piece is a surprise. It’s rich, sweet, and a little tart.
This fudge is for sharing. Wrap pieces in pretty paper. Give them to friends. Food made with care spreads warmth. Who will you share your first batch with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| White chocolate chips | 3 cups | |
| Sweetened condensed milk | 1 (14-ounce) can | |
| Unsalted butter | 4 tablespoons | |
| Chopped maraschino cherries | 2 ½ cups | Well drained |
| Mini semisweet chocolate chips | 2 ½ cups | |
| Salt | Small pinch |
Instructions
Step 1: First, get your baking dish ready. I use my old rectangular one. Lightly butter the dish or spray it. Line it with parchment paper, letting the paper hang over the sides. This little trick makes lifting the fudge out so easy later.
Step 2: Now, let’s melt everything together. Grab a medium saucepan. Put in the white chocolate chips, the sweetened condensed milk, and the butter. Stir it over low heat until it’s all smooth and shiny. Add that tiny pinch of salt and stir it in. Doesn’t that smell amazing already?
Step 3: Take the pan off the heat. Let it sit for just a minute. This keeps our chocolate chips from melting. Now, add 2 cups each of the cherries and mini chips. Gently fold them in until they’re all mixed up. (Drain those cherries really well, or your fudge will be wet!)
Step 4: Pour your lovely pink mix into the lined dish. Use a spatula to spread it smooth. Try to get it nice and even. I still laugh at that time I was in a rush. My fudge was lopsided! Now, it’s time for patience. Pop it in the fridge for at least 6 hours.
Step 5: The waiting is the hardest part! Once it’s firm, lift it out by the paper. Peel the paper back. Cut your fudge into 24 squares. What’s your favorite way to cut fudge? Share below! Store any leftovers in a tin. If they last that long!
Creative Twists
This recipe is wonderful as it is. But sometimes, a little change is fun. You could try using dark chocolate chips instead of semisweet. It makes it a bit richer. Or, mix in some chopped almonds for a nice crunch. My grandson loves that. For a real holiday look, sprinkle the top with crushed candy canes before it chills.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This fudge is a star on its own. But I love to make it special. Place a piece on a small red plate. Add a fresh mint leaf beside it. It looks so festive. You could also serve it with a bowl of toasted pecans for nibbling. For a drink, a glass of cherry port wine is lovely for grown-ups. For everyone, a cold glass of creamy cherry cream soda is perfect.
Which would you choose tonight?
Keeping Your Fudge Happy
This fudge loves a cool, dark spot. Store it in the fridge in a sealed container. It will stay perfect for two weeks. You can also freeze it for three months. Wrap pieces tightly in parchment paper first.
I once left a batch on the counter. My cat, Mabel, found it very interesting. We learned our lesson about the fridge! Making a double batch is a smart idea. It is a wonderful gift for friends and neighbors.
Batch cooking matters because it saves you time later. You will always have a sweet treat ready. It turns cooking into a gift for your future self. Have you ever tried storing it this way? Share below!
Fudge Fixes for Common Troubles
Is your fudge too soft? It likely needed more chilling time. Just pop it back in the fridge. It will firm up nicely with a little patience.
Are the cherries sinking? Drain them very, very well on paper towels. I remember when my first batch had cherries only at the bottom. Tossing them in a bit of flour can also help. Use a gluten-free flour if needed.
Is the white chocolate seizing or clumping? Your heat was too high. Always melt it gently over low heat. Stir it constantly with a wooden spoon.
Fixing small problems builds your cooking confidence. You learn that most mistakes have simple solutions. Getting the texture right also makes the flavor shine. Every bite will be creamy and dreamy. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this fudge gluten-free? A: Yes, it is! Just check your chocolate chip labels to be sure.
Q: Can I make it ahead? A: Absolutely. Make it up to two weeks before you need it. Keep it chilled.
Q: What can I use instead of maraschino cherries? A: Try dried tart cherries or even chopped strawberries. *Fun fact: The original ice cream flavor was named for guitarist Jerry Garcia!*
Q: Can I double the recipe? A: You can. Just use a bigger saucepan and a larger baking dish.
Q: Any optional tips? A: Sprinkle a little sea salt on top before it chills. It makes the sweet flavors pop. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings you joy. Making sweets is about sharing love and memories. My kitchen is always messy with cherry stems now. I would not have it any other way.
Please tell me all about your baking adventure. I love hearing your stories. Have you tried this recipe? Let me know in the comments below. Happy cooking!
—Elowen Thorn.
Cherry Garcia Holiday Fudge
Description
Cherry Garcia Fudge
Ingredients
Instructions
- Prepare the Baking Dish: Lightly butter or spray a rectangular baking dish. Line the dish with parchment paper, ensuring that enough parchment extends over the sides to allow for easy removal once the fudge is set.
- Melt the Base Ingredients: In a medium-sized saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Heat over low to medium heat, stirring continuously until the mixture becomes smooth and fully melted. Add the small pinch of salt and stir to incorporate.
- Add Cherries and Chocolate Chips: Remove the saucepan from the heat. Allow the mixture to rest momentarily, then add 2 cups of the chopped maraschino cherries and 2 cups of the mini chocolate chips. Fold gently until fully incorporated, ensuring an even distribution throughout the mixture.
- Transfer to the Prepared Dish: Pour the fudge mixture into the lined baking dish. Using a spatula, smooth the surface to ensure it is level and evenly spread.
- Chill Until Firm: Refrigerate the fudge for at least 6 hours or preferably overnight, until completely set. For a faster setting time, the dish may be placed in the freezer for approximately 2 hours.
- Cut and Serve: Once firm, lift the fudge out of the baking dish using the parchment paper. Cut into 24 pieces and serve. Store in an airtight container.
Notes
- Nutrition information is an estimate per serving based on typical ingredient values.