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Prep 5 mins
Cook 15 mins
This wonderful treat comes from Favorite Brand Name Recipes Holiday Desserts cookbooklet of Jan 2003. Preparation time does not include time needed for candy to cool.
- Spray a 9"x9" pan with nonstick cooking spray, then spray the inside of a heavy large saucepan.
- In the prepared saucepan, combine sugar, cream, butter & syrup, then cook over medium heat until sugar dissolves & mixture comes to a boil, stirring freuently. Re-incorporate any sugar crystals that accumulate on the sides of the saucepan.
- Attach a candy thermometer to side of pan, making sure bulb is submerged in sugar mixture, BUT NOT TOUCHING BOTTOM OF PAN!
- Comtinue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F) on candy thermometer, stirring frequently.
- Remove from heat & let stand 10 minutes ~ DO NOT STIR!
- Add white chocolate & vanilla, then stir until chocolate is melted & mixture is smooth, about 1 minute.
- Stir in cherries & walnuts, then spread evenly in prepared pan.
- Score into 64 squares while fudge is still warm.
- Refrigerate until firm, then cut along scored lines, separating into squares.
Made this as a gift for a friend, and she didn't say anything but WOW. Yeah, and she told me to rate this with ten stars. Like the other reviewer I used honey instead of the syrup and no thermometer, and it worked perfectly. Thanks for sharing this outstanding fudge recipe!
Made for Every Day is a Holiday.
DELICIOUS! I made these to give away but we did enjoy a few first! I had to make them without the assistance of a candy thermometer but simply following the times specified worked out fine. I couldn't find dried cherries so I used dried cranberries and I used honey in place of the light corn syrup - a Zaar Kitchen Dictionary suggestion for a substitute. Made for PRMR. Thank you for sharing this yummy recipe!