White chocolate chips, marshmallow cream, maraschino cherries, butter, and cream come together in this dreamy, creamy pink White Chocolate Cherry Fudge.
Okay, full disclosure: this White Chocolate Cherry Fudge started on a whim during spring cleaning season. I was knee-deep in clothes I’d thrown in drawers last summer in a “maybe I’ll actually wear them again” moment. Meanwhile, I spotted a jar of maraschino cherries in the pantry (you know, the kind you have leftover from cocktails?) and a log of cream cheese that had been begging for attention. I was craving something sweet but lazy—not granny’s 5-hour caramel fudge. So I dumped those cherries into a saucepan, grabbed some white chocolate and marshmallow cream, and said a prayer. After a few sips of iced coffee and a phone call with my mom about gardening (yes, gardening), I forgot all about it. Two hours later—boom—this creamy, cherry-loaded fudge emerged. My kitchen looked like a glitter bomb went off, but friends, it tasted like summer. Bright, sweet cherry pops in every bite and that cloud-like fudge texture? Chef’s tears.
Why You’ll Love This White Chocolate Cherry Fudge Recipe?
Let’s break it down. You get the creamy cheesecake-ish vibe from the marshmallow cream, the airy softness from the white chocolate, and that last-minute pop of cherry goodness. And oh—did I mention the color? That light pink swirl is basically dessert-world unicorn couture. It’s rich, yes, but not sickly sweet. Light, creamy, and bright with fruit—this fudge hits all the “I want something special but not complicated” boxes. No melting sugar failures, no constant stirring for ages, no stand mixer needed. Just quick, fuss-free kitchen comfort—and it’s perfect for potlucks, birthdays, or even that midweek “I deserve something nice” energy.
Ingredient Notes:
Here’s the short but sweet version:
-
White Chocolate Chips – Better quality = smoother melt. Cheap chips sometimes get weirdly chunky.
-
Unsalted Butter – Room temp helps everything emulsify without splashing sugar crystals everywhere.
-
Maraschino Cherries – Chop ’em fine and dry. We want that bright cherry pop, not a soggy mess.
-
Sugar + Heavy Cream – Classic for that creamy, smooth fudge vibe.
-
Salt – Just a tiny pinch—keeps it from being cloyingly sweet.
-
Marshmallow Cream – The secret to that light, fluffy fudge texture. Kind of genius, really.
-
Pink Food Coloring – Optional, but why not go full pink?
How To Make White Chocolate Cherry Fudge?
Here’s the real talk version—step-by-step and chill.
-
Line your pan with parchment (or foil if you’re lazy). Trust me.
-
Chop cherries, pat dry, and let them sit on towel for 30 minutes. I once skipped this—fudge turned out watery. Sad day.
-
Boil sugar, butter, cream, salt in a saucepan. Use a candy thermometer. Bring it to 235°F—just as that exaggerated bubble stage.
-
Take off heat, and alternately stir in white chocolate chips and marshmallow cream. Go slow; we want smooth, not clumpy.
-
Add pink dye, then fold in cherries gently—no squashing the cherry bits.
-
Pour into pan, smooth top, then walk away for 3–4 hours. Resist temptation. Seriously.
Want To Save This Recipe?
-
Cut into 1-inch squares and try not to eat half the pan immediately.
Storage Options:
Leave it at room temp in a sealed container for up to 7 days—if it lasts. I’ve hidden a plate under greens in the fridge to keep it safe. Prefer it firmer? Pop it in the fridge. Want it later? It freezes like a dream for up to 2 months—just thaw before serving.
Variations and Substitutions:
Feeling creative?
-
Switch cherries for cranberries or raspberries—tart and summer-y.
-
Stir in pistachios for crunch and color contrast.
-
Skip the dye for a clean, white fudge vibe.
-
Swap in dark chocolate for a richer, less sweet version.
-
Nut-free version? No nuts here, so you’re good!
What to Serve with White Chocolate Cherry Fudge?
Fudge is great solo, but here’s how to elevate it:
-
Cold coffee or espresso—trust me on that bitter-sweet combo.
-
Sparkling rosé—instant celebration.
-
Dessert board—add cookies, pretzels, whatever makes a dessert party pop.
Frequently Asked Questions:
Can you use fresh cherries?
Yes, but dry them super well—or else your fudge gets our dreaded soggy texture.
Is the candy thermometer really necessary?
If you want flawless fudge, yes. Guessing by look rarely works for me.
Make ahead?
Totally. In fact, making it one day ahead often sets it up beautifully.
If you make this White Chocolate Cherry Fudge, I genuinely want to hear about it. Did it make your mom cry tears of joy? Did your toddler hide pieces in their pocket? That kind of story warms my heart (and messenger app). So snap a pic, drop a comment, or IM me and tell me how it went.
Can’t wait to hear what you think—pinkies promise.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Cherry Fudge
Ingredients
- 1½ cups white chocolate chips
- ½ cup unsalted butter at room temperature
- ½ cup maraschino cherries finely chopped and dried for 30 minutes
- 2 cups granulated sugar
- ¾ cup heavy cream
- ½ teaspoon salt
- ¾ cup + 2 tablespoons marshmallow cream
- 1 drop pink food coloring optional
Instructions
Prepare the baking pan.
- Line an 8×8-inch square baking dish with parchment paper, ensuring it extends slightly over the edges for easy removal.
Prepare the cherries.
- Dice the maraschino cherries into small pieces. Lay them out on a paper towel-lined plate and allow them to dry for approximately 30 minutes. This step prevents excess moisture from affecting the consistency of the fudge.
Begin the fudge base.
- In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, heavy cream, and salt. Stir continuously until the butter has melted and the mixture begins to boil.
Cook to the proper temperature.
- Once boiling, insert a candy thermometer. Continue stirring and cooking until the mixture reaches 235°F (soft-ball stage).
Incorporate white chocolate and marshmallow.
- Immediately remove the saucepan from heat. Gradually stir in the white chocolate chips and marshmallow cream, alternating additions to allow even melting and full incorporation. Stir until smooth and fully combined.
Add color and cherries.
- If using, stir in a single drop of pink food coloring to tint the fudge. Fold in the dried cherry pieces, mixing gently to distribute them evenly without breaking them down.
Set the fudge.
- Transfer the mixture to the prepared baking dish. Smooth the surface with a spatula and allow it to set at room temperature for 3–4 hours, or until firm.
Slice and serve.
- Once set, lift the fudge out of the pan using the parchment paper edges. Cut into 1-inch squares using a sharp knife. Serve immediately or store as needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
