Tuesday, 05 April 2011
This is a guest post from CakeSpy.
So, I have been bloggy BFF's for, like, ever with Fields of Cake. Carrie Fields, the talented proprietress of this blog and Portland, Maine-area home-based baking business, has not only been a customer of mine for years, but has wowed me with her baking prowess on many occasions.
So when she sent me a message that basically amounted to "You're this close, come to Maine!"...I listened.
And I went to Maine, where I was treated to sea, sunshine...and the most delicious fudge I have ever, in my life, tasted.
And I have tried my share of fudge varieties, let me tell you.
This chocolate-covered cherry fudge is extremely sweet in the up-front, assertive way that only fudge can get away with. But Carrie's was a gorgeous variety: completely smooth, none of that "chocolate sand" gritty texture business, and in spite of the sweetness you could still taste the flavor of real cherry shining through.
Basically, this was the type of fudge that could make you swear off chocolate covered cherries forever.
- 1/3 cup freeze dried cherries
- 1/4 cup unsweetened black cherry vodka
- 12 ounces white chocolate
- 7 ounces marshmallow fluff
- 12 Tbsp. unsalted butter
- 1 Cup sugar
- 2/3 cup heavy cream
- pinch salt
- 1 tsp. Wild cherry candy flavoring
- red food coloring (I use Americolor gel)
- 12 ounces dark chocolate chopped small
- 2 Tbsp. vegetable oil
- Spray the inside of a disposable 8x8 pan (or line an 8x8 pan with tin foil and spray) with Pam or other flavorless spray oil.
- Crush the cherries a few times to make some smaller chunks (I only hit mine 3 times lightly), place into small bowl and pour vodka over it and set aside.
- Place white chocolate and marshmallow fluff in a large bowl and set aside.
- Combine butter, sugar, cream and salt in medium heavy bottomed saucepan. Set over medium heat and whisk vigorously until it reaches 235 degrees. Immediately pour mixture over the chocolate and fluff. With hand mixer combine until it comes together all silky smooth like. Add the candy flavoring and food coloring and mix until combined.
- Strain the cherries and fold into the fudge then pour into the prepared 8x8 pan.
- Allow to set for about an hour until cooled, then let it firm up in the refrigerator for at least 4 hours.
8. As you can see, I used a fork. Be sure to tap the fork on the side of the bowl several times to get all the excess chocolate then place on parchment paper set on a cookie sheet
Do you like fudge? Have you ever made it from scratch?