White Chocolate Cocoa & Cherries Fudge
8 dozen squares
1 (12 ounce) package (2 cups) white chips, divided use
1 teaspoon almond extract
1/2 cup cocoa or dark cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4 1/2 cups granulated sugar
1 jar (7 ounce) marshmallow creme
1 1/2 cups (12 ounce can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 cup candied red cherries, quartered
few drops red food color (optional)
Line a 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.
Place 1 cup white chips and almond extract in a medium bowl.
In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth. Add remaining 1 cup white chips (chips do not need to melt).
Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down). Continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture. Stir to blend.
Beat white chip mixture until chips are completely melted. Stir in cherries. Add red food color, if desired. Spread evenly in prepared pan.
Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer.
Cover and refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut with heart-shaped cookie cutters or cut into squares.
For best results, do not double this recipe.
Store covered in the refrigerator.
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