1/2 cup maraschino cherries
4 ounces unsalted butter (at room temperature)
2 cups sugar
3/4 cups cream
1/2 teaspoon salt
12 ounces white chocolate chips (or chopped white chocolate)
7 ounces marshmallow cream
1/2 to 1 teaspoons cherry extract
Optional: pink food coloring
About 30 minutes before making the fudge, finely chop the maraschino cherries. Place them between thick layers of paper towel, and press well to remove as much moisture as possible. Let them sit for about 30 minutes to dry out (longer is okay.) Having moist cherries will make your fudge gooey, so try to get as much liquid out as possible. Prepare an 8×8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the butter, sugar, cream and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt. Once the mixture comes to a boil, insert a candy thermometer.
Continue to cook the fudge, stirring frequently, until it reaches 235 F on the candy thermometer.
Once at the proper temperature, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.
Add 1/2 tsp cherry extract and the pink food coloring. Stir, and taste the fudge. Add additional cherry extract if necessary, to get a strong cherry flavor. Add the chopped cherries and stir well. Pour the fudge into the prepared pan and smooth it into an even layer.
Let the fudge set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Cherry Chip Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
1⁄3 cup maraschino cherry, finely chopped, well drained
1⁄2 cup butter (1 stick)
3 2⁄3 cups powdered sugar
1⁄2 cup hershey’s cocoa or 1⁄2 cup hershey’s special dark cocoa
1⁄4 cup evaporated milk
1⁄3 cup pecan pieces
1 teaspoon almond extract
maraschino cherry, halves well drained (optional)
slivered almonds (optional)
Line 8-inch square pan with foil.
Lightly press chopped cherries between layers of paper towels to remove excess moisture.
Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1-1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do NOT boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
Serve cold; refrigerate leftover fudge.
NOTE: For best results, do not double this recipe.
2 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
8 tablespoons Butter, Cold
1 10 ounce jar Maraschino Cherries
1/2 cup Mini Chocolate Chips
3/4 cup Heavy Cream
1 teaspoon Pure Almond Extract
For the Glaze:
1/2 cup Powdered Sugar
1 1/2 tablespoons Maraschino Cherry Juice
Preheat oven to 400°F.
Stir together the flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in the cold butter until you see small pea-sized pieces. Place bowl in the refrigerator while your prep the other ingredients.
Drain the cherries thoroughly, saving the juice for later. Quarter the cherries and pat dry with paper towels.
Stir the chocolate chips and cherry pieces into the flour mixture gently. Create a hole in the center of the ingredients.
Whisk together the heavy cream, egg, and extract. Pour into the center of the dry ingredients. Use a fork to work the two mixtures together until soft dough forms. Do not over mix.
Divide the dough into 2 balls. Pat and press each ball into a 6- inch circle on a non-stick baking sheet.
Bake for 20-22 minutes. Do not over bake.
Remove and let cool for 2-3 minutes, then cut each circle into 6 wedges. Let cool completely.
Optional: Whisk together the powdered sugar and cherry juice. Drizzle over the tops of the cooled scones. Let set before storing in a loosely sealed container. Makes 12 mini scones.
1 cup milk
1/2 cup vegetable oil
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped maraschino cherries, well drained and 2 tablespoons cherry juice reserved
1 cup powdered sugar
Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2×1 3/4 inch) or 12 regular-size muffin cups (2 1/2×1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.