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Fudge can be made in a variety of flavors but cherry vanilla?? That takes it to the next level!

When we think of fudge, we typically think of it as being chocolate, but, the truth, what gives it its fudgy texture is the heating of sugar, butter and milk. The flavorings are added later. In this case, a vanilla extract and cherries are used to give the fudge its taste.

If you’re making fudge, there are a few tips for making sure your recipe is a success. These are as follows:

Follow directions: When making fudge, it’s important to follow the directions of the recipe to the letter. Include ingredients in the order listed in the recipe and make sure the mixture gets to the right temperature before proceeding.

Oil the Saucepan: Oiling the saucepan will prevent the mixture from sticking to the pan. It also helps to prevent boil overs.

Know When to Stir: Making fudge can be tricky when it comes to stirring. If you stir too little, it will be liquid-y. If you stir too much, it will solidify.

Stirring keeps the milk from curdling but once it reaches 236-238 degrees Fahrenheit, if you stir or even shake the pan, the sugar will form large crystals giving the fudge a graininess. Smooth fudge will have the melt in your mouth texture everyone loves.

Cool Correctly: When your fudge reaches 236-238 degrees, it will be done. At this point, you should remove your pan from the heat, so it doesn’t continue to cook.

If your recipe calls for butter, you can place it on top of the fudge, so it starts melting, but wait for the fudge to cool before stirring it. It will need to cool to 110 degrees before any other ingredients can be stirred in.

Don’t Scrape the Pan: Scraping the sides or bottom of the pan will cause unwanted sugar crystals to get into your fudge.

Now that you know the secrets to making delicious fudge, you can make a treat you know your family will love.

Cherry Vanilla Fudge Recipes


3 cups sugar
1/2 teaspoons salt
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 Tbsp. butter
2 teaspoons vanilla
1 cup candied cherries; quartered


1. Combine sugar, salt, cream, milk, corn syrup and butter in a large heavy saucepan.

2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)

3. Remove from heat, leaving thermometer in the saucepan. Cool to 100 degrees F.

4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

5. Pour into buttered 8″ square pan. Cool. Cut into squares when firm. Makes 1 3/4 pounds.