White Chocolate Cherry Fudge

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White Chocolate Cherry Fudge, including professional tips to ensure your fudge sets perfectly every single time.

Ingredients

  • 1 bag (12 oz) Nestlé Toll House Premier White Morsels
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 1 jar (10 oz) Maraschino Cherries (drained extremely well, patted dry, and coarsely chopped)
  • (Optional)½ tsp Almond Extract or Pure Vanilla Extract (enhances flavor depth)
  • (Optional) Pinch of salt (balances the sweetness)

Equipment Needed

  • 8×8-inch baking pan
  • Parchment paper or aluminum foil
  • Medium heavy-bottomed saucepan (or a heatproof glass bowl for double-boiling)
  • Rubber spatula
  • Paper towels (critical for prepping cherries)

Step 1: Prep the Cherries (Crucial Step)

Excess liquid is the #1 reason fudge fails to set or becomes grainy.

  1. Drain the maraschino cherries thoroughly in a colander.
  2. Coarsely chop the cherries into small pieces.
  3. Spread the chopped cherries on a thick layer of paper towels. Press down gently with another paper towel to absorb as much moisture as possible. Repeat this process 2–3 times until the paper towels show minimal pink moisture. Set aside.

Step 2: Prepare the Pan

  1. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides (this creates a “sling” for easy removal later).
  2. Lightly spray the paper/foil with non-stick cooking spray or brush lightly with butter.

Step 3: Melt the Chocolate Base

White chocolate is prone to seizing or scorching if heated too quickly, so take your time with low heat.

Method A: Stovetop (Recommended)

  1. In a medium heavy-bottomed saucepan over low heat, combine the entire can of sweetened condensed milk and the bag of white morsels.
  2. Stir constantly using a rubber spatula. Ensure you scrape the bottom and sides of the pan so the mixture doesn’t scorch.
  3. Continue stirring until about 90% of the morsels are melted. Remove the pan from the heat immediately—residual heat will melt the remaining chips completely.
  4. Stir in the extract and pinch of salt if using.

Method B: Microwave

  1. Combine the white morsels and sweetened condensed milk in a microwave-safe bowl.
  2. Microwave on 50% power in 30-second intervals.
  3. Stir thoroughly after each interval. Stop heating once the mixture is smooth and fully melted.

Step 4: Fold in the Cherries

  1. Working quickly while the fudge mixture is warm and pliable, gently fold in the dried, chopped cherries until evenly distributed.
  2. Note: If you want a slight pink swirl in your fudge, leave a tiny bit of juice on the cherries when folding. If you want pure white fudge with red dots, make sure they are completely dried as prepped in Step 1.

Step 5: Pour and Level

  1. Scrape the hot fudge mixture into your prepared 8×8-inch baking pan using the spatula.
  2. Press and smooth the top evenly.
  3. Optional Top Decorating: Press a few extra whole or halved chopped cherries onto the top surface for a baker-style finish before it cools.

Step 6: Chill and Set

  1. Allow the pan to cool at room temperature for about 15–20 minutes.
  2. Transfer the pan to the refrigerator and chill uncovered for at least 2 to 3 hours (or overnight for best results) until firm.

Step 7: Slice and Serve

  1. Once fully set, run a butter knife along the unlined edges of the pan.
  2. Use the parchment paper “sling” to lift the block of fudge out of the pan and place it onto a cutting board.
  3. Warm a sharp chef’s knife under hot tap water, wipe it completely dry with a towel, and slice the fudge into neat 1-inch squares. Wipe and warm the knife between cuts for clean edges.

Storage Instructions

  • Refrigerator: Store slices in an airtight container between sheets of parchment paper for up to 2 weeks.
  • Freezer: Wrap individual pieces tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before serving.

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