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Cherry Fudge with Dark Chocolate
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Ingredients:
2 1/2 Cups White Chocolate Chips
7 oz Jar Marshmallow Cream
3/4 Cup Unsalted Butter
1 Cup Sugar
3/4 Cup Heavy Whipping Cream
1/4 Tsp Salt
1 Tbsp Cherry Flavored Gelatin
1 Cup Dried Cherries
12 oz Dark Chocolate, melted
Directions:
Add the butter, sugar, whipping cream, and salt to a saucepan. Melt over medium heat and stir to combine. Bring to a boil and boil for 5 minutes, stirring occasionally. Remove from the heat and add the cherry gelatin and whisk to combine, until dissolved.
Add the white chocolate and marshmallow cream to a mixing bowl. Pour the cherry mixture over the top and stir to combine and melt the chocolate.
Add the dried cherries and stir to combine.
Pour into a 9x9 or 8x8 baking pan that’s lined with parchment paper. Let sit in the fridge for about 20 minutes to cool slightly and set.
Add the dark chocolate to a microwave safe container and microwave in 30 second increments, stirring in between, until completely melted. Pour over the cherry fudge and spread evenly over the top.
Refrigerate for at least 4 hours or up to overnight. When ready to serve, lift the parchment paper to remove from the baking pan, slice into squares, and enjoy!
Store any leftovers in an airtight container in the fridge.
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Add the butter, sugar, whipping cream, and salt to a saucepan. Melt over medium heat and stir to combine. Bring to a boil and boil for 5 minutes, stirring occasionally. Remove from the heat and add the cherry gelatin and whisk to combine, until dissolved.
Add the white chocolate and marshmallow cream to a mixing bowl. Pour the cherry mixture over the top and stir to combine and melt the chocolate.
Add the dried cherries and stir to combine.
Pour into a 9x9 or 8x8 baking pan that’s lined with parchment paper. Let sit in the fridge for about 20 minutes to cool slightly and set.
Add the dark chocolate to a microwave safe container and microwave in 30 second increments, stirring in between, until completely melted. Pour over the cherry fudge and spread evenly over the top.
Refrigerate for at least 4 hours or up to overnight. When ready to serve, lift the parchment paper to remove from the baking pan, slice into squares, and enjoy!
Store any leftovers in an airtight container in the fridge.
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