Cherry Chip Fudge

Gather the ingredients.

Finely chop maraschino cherries.

Place them between thick layers of paper towel, and press well to remove as much moisture as possible. Let sit for about 30 minutes to dry out (longer is OK.) Having moist cherries will make your fudge gooey, so try to get as much liquid out as possible.

Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying foil with nonstick cooking spray.

Place butter, sugar, cream and salt in a heavy-bottomed medium saucepan over medium-high heat.

Stir until sugar and butter melt.

Once mixture comes to a boil, insert a candy thermometer.

Continue to cook fudge, stirring frequently, until it reaches 235 F on candy thermometer.

Once at proper temperature, remove pan from heat and add white chocolate chips and marshmallow cream.

Stir vigorously until chips and cream are melted and incorporated. If necessary, return fudge to heat for brief periods to melt chips.

Add 1/2 teaspoon cherry extract and pink food coloring, if using.

Stir and taste fudge. Add additional cherry extract if necessary, to get a strong cherry flavor.

Add chopped cherries and stir well. Pour fudge into prepared pan and smooth into an even layer.

Let fudge set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours. To serve, cut it into small 1-inch pieces.