White Chocolate Cherry Fudge Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 23, 2014
I love this recipe and have made it many times. however mine stays mushy and dont get firm like a regular fudge.
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Cooking Level: Intermediate

Home Town: Weyauwega, Wisconsin, USA

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Reviewed: Dec. 21, 2014
Just made this and omitted the cherries and almond and opted for plain white chocolate with rum flavor instead. It's cooling in the fridge now and I am already impressed with the results. Always good to line a fudge pan with either non-stick foil or parchment for easy removal and cutting. To R&B - Regarding your question, if you cut this in 8 1" rows in each direction (7 actual cuts along each side to create 8) it should give 64 1" pieces if you use an 8 X 8 pan.
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Reviewed: Dec. 20, 2014
Could anyone that has made this recipe please explain how you can get 64 1" pieces from a 8x8 pan. Wanted to make this tomorrow. Could someone please let me know what sized Pan was used.
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Reviewed: Oct. 27, 2014
This fudge was a big hit with all our friends and family. I will definitely make this again this christmas and put it in our "Make every x-mas recipe file."
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Reviewed: Feb. 22, 2013
I just tried it today, but I went with her suggestions for substituting some ingredients. For instance, I didn't have any almond extract, so I used Mexican vanilla. Because I had about a cup of milk chocolate chips around, I used it, plus two cups of white chocolate; figured that milk chocolate is as sweet as white chocolate, so it wouldn't be throwing sweetness off. Don't be tempted to add sugar! It's not disgustingly sweet like some of the recipes here, and it gets more than enough from the sugar in condensed milk and these types of chocolate. Next time, though, I'll try it with all white chocolate, just as it's written. I know that almond extract will be superior to vanilla in this recipe because it's perfect with cherries, so I'll buy some of it for next time. It's fast and super-easy to make, because it's not a real fudge, which is tricky, demanding, and takes some skill. It's a tasty candy, though, and it's quite good enough to give to friends or take to work.
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Photo by hope.h

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Sacramento, California, USA

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Photo by mis7up
Reviewed: Dec. 25, 2012
In making this recipe, I goobered and forgot to chop the cherries, no biggie. All in all, easy recipe, but still to me tasted of more condensed milk with almond cherry flavor(and I'm basing this off of not eating much white style fudge). The batch should be lined in a pan with a sheet of foil that has been buttered, because I buttered my dish very well, but it was still very hard to remove out of a pan that wasn't lined so. I normally line all my pans with foil, if I'm making fudge, but didn't on this instance. While I thought it tasted nice & it's flavor was rich, I could see making again, however the person I made them for, loved it very much.
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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Cave Junction, Oregon, USA


 
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