Snow-White Cherry-Nut Fudge | The Cupboard Drawer Recipe Book
This is another Christmas and Holiday favorite from The Cupboard Drawer Recipe Book; choc full of cherries and nuts, the white base is a great contrast to all the chocolate on the candy plates. For a real holiday zip you can add a ½ tsp of peppermint extract that will blend with the nuts and cherries to give a unique holiday accent to the sweets. This fudge also ‘Travels well’ and can be packed up for your soldier for the holidays, cook in the love, and Do Enjoy…
3 cup Granulated Sugar
1 cup Milk
Pinch of Salt
¼ cup Butter
½ cup chopped nuts (Walnuts are preferred)
½ cup candied Cherries, rough chopped
½ jar fluffy Marshmallow Topping
½ tsp Almond Extract
½ tsp Peppermint extract (if desired)
- Grease an 8 X 8 inch pan with butter, set aside.
- In a Saucepan, combine the Sugar, Milk, Salt and Butter. Cook over medium heat, stirring occasionally, until the temperature reaches 240 Deg (F) (115.5 C) on a candy thermometer. Or when a teaspoonful forms a soft ball when dropped in cold water.
- Remove from heat and add Almond extract, and fluffy Marshmallow Topping beat until thick; Add Cherries and Nuts; mix well and spread into prepared pan. Allow to cool before cutting into 1 inch squares and serving.
Yield 64 pieces
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