White Chocolate Cherry Fudge

White chocolate cherry fudge is a dessert that feels like the holidays but works any time of year. It’s smooth, creamy, and rich, with pops of cherry sweetness in every bite. The combination of silky white chocolate and the slight tartness of cherries gives this fudge a flavor that is nostalgic yet luxurious.

It doesn’t require complicated techniques or candy thermometers, which makes it perfect for busy bakers, beginners, and anyone who wants a crowd-pleasing treat without stress. This recipe comes together quickly, sets beautifully, and is an ideal treat for gifting, parties, or a cozy evening at home.

Servings and Timing

Serves: 16–24 squares depending on cut size
Prep Time: 10 minutes
Cooking Time: 5 minutes
Chill Time: 2–3 hours
Total Time: About 2.5–3.5 hours

Ingredients

For the Fudge

• 2½ cups white chocolate chips or chopped white chocolate (about 450 g)
• 1 can (14 oz / 396 g) sweetened condensed milk
• 3 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• ½ cup chopped maraschino cherries, patted very dry
• ¼ teaspoon almond extract (optional but recommended)
• Pinch of salt

Optional Garnish

• Extra chopped cherries scattered on top
• White chocolate drizzle

How to Make White Chocolate Cherry Fudge

This recipe follows a gentle melting method and then a slow chill. The key is patience and dryness. Too much liquid from the cherries will prevent your fudge from setting properly, so take an extra minute to dry them thoroughly.

Step 1: Prepare Your Pan

Line an 8×8-inch baking pan with parchment paper. Let the paper hang over the sides to create handles so the fudge lifts out easily. This helps you cut neat squares later without cracking or tearing.

Step 2: Dry the Cherries

Chop the maraschino cherries and spread them on a paper towel. Pat them dry very well. If they still look shiny or wet, pat them again. Any excess moisture dilutes the chocolate mixture and causes the fudge to become soft or grainy.

Step 3: Melt the Chocolate Base

Place the white chocolate, condensed milk, and butter in a medium saucepan. Warm over the lowest heat possible. Stir constantly using a silicone spatula to prevent scorching. White chocolate burns very easily, so go slow. When the chocolate is 80% melted, remove it from the heat and keep stirring until smooth.

Step 4: Add Flavor

Stir in vanilla, almond extract if using, and a pinch of salt. The salt balances the sweetness and helps bring forward the cherry flavor. Mix gently until fully incorporated.

Step 5: Add the Cherries

Fold in the chopped cherries. Don’t stir aggressively—just lift and fold to keep the fudge smooth. If you stir too much, the color from the cherries may bleed through the fudge, which is fine aesthetically but changes the creamy white appearance.

Step 6: Pour and Smooth

Transfer the mixture into your prepared pan. Spread evenly with the spatula, lightly pushing into the corners. If you want a little extra flair, scatter extra chopped cherries on top or drizzle melted white chocolate. Lightly press toppings so they stick.

Step 7: Chill and Set

Place the pan in the refrigerator for at least 2 hours, ideally 3. The longer it chills, the more stable the texture becomes. Do not attempt to speed-set in the freezer; sudden temperature changes can negatively affect the fudge texture.

Step 8: Slice and Serve

Once firm, lift the fudge out by the parchment handles. Place on a cutting board and slice into squares. Warm a knife under hot water and wipe dry between cuts for clean edges.

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Tips for the Best Results

• Dry cherries properly.
  Excess liquid is the enemy of smooth fudge. Blot them, then blot again.
• Use quality white chocolate.
  Cheaper brands often contain more oil than cocoa butter, making the fudge greasier or softer.
• Don’t melt too fast.
  Low and slow heat keeps the chocolate creamy.
• Avoid stirring after topping.
  Once poured into the pan, don’t overwork the surface or it can look streaky.

Variations to Try

• Cherry-Almond Fudge
  Increase almond extract to ½ teaspoon and add finely chopped toasted almonds for texture.
• Dark Swirled Marble
  Melt ¼ cup dark chocolate chips and swirl lightly over the top before chilling.
• Nutty White Chocolate Fudge
  Add ¼–½ cup chopped pistachios or macadamia nuts.
• Festive Sprinkle Version
  Add sugar-free holiday sprinkles for a seasonal touch.

Storing Your Fudge

• Refrigerator: Store in an airtight container for up to 10–12 days.
• Freezer: Wrap the entire block or individual squares tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
• Thawing: Thaw in the refrigerator, not on the counter, to prevent sweating.

Serving Suggestions

• Cut into tiny cubes and add to dessert boards with fruit, nuts, and chocolate bark.
• Serve with coffee or espresso to balance sweetness.
• Wrap squares in wax paper and tuck into holiday tins for gifts.

Frequently Asked Questions

Why did my fudge turn grainy?

Typically it’s overheated chocolate or moisture from the cherries. Keep the heat low, stir constantly, and make sure cherries are dried well.

Can I use dried cherries instead of maraschino?

Yes. Dried cherries provide a deeper, tangier flavor and are less likely to release moisture. Chop them small so they distribute evenly.

Can I use white candy melts?

You can, but the result will be firmer and slightly waxy. Real white chocolate gives a creamier mouthfeel.

Can this recipe be doubled?

Yes. Use a 9×13-inch pan and extend chill time by 20–30 minutes.

Do I need a candy thermometer?

No. This recipe is simple heat-and-stir, not a traditional cooked fudge.

Final Thoughts

White chocolate cherry fudge delivers a luxurious flavor without extra effort. The creamy base highlights the cherry’s sweetness, and the texture melts perfectly on the tongue. It’s reliable, festive, and easy to adapt to your preferences. Whether you’re serving guests, stocking a dessert platter, or simply treating yourself, this fudge is a recipe you’ll return to again and again because it strikes the balance every home baker dreams of: simple to make, stunning to serve, and impossible to resist.