White Chocolate Cherry Oreo Fudge

Remember when you were a kid and your mom always told you "it's better with a cherry on top". Well I don't know about you, but if it's better with a cherry on top, then it's even better with cherries all over, inside and on top.

Lately here, I've been craving the sweet taste of cherries. Maybe it's because Valentine’s Day is coming up and cherries just seem like the go to food since they're red. Or maybe it's because I haven't dabbled much with cherries in the kitchen and there are so many foods I want to make right now with cherries.

I think cherries are my new lemon this year! Pppffff, you're right, who am I fooling? Nothing can replace my delicious, citrusy lemon! Nuthin'!

Yes, another fudge recipe because you can never have enough fudge in your life {smile}. I've made this delicious fudge with cherries and Oreos. A beautiful pink fudge with pieces of Oreos and candied cherries that is reminiscent of a cherry chocolate cake but in bite size squares.

Sure to win your heart after just one bite!

White Chocolate Cherry Oreo Fudge

Ingredients

½ cup unsalted butter, room temperature

2 cups granulated sugar

¾ cup heavy cream

1 teaspoon sea salt

1 - 12 ounce package of white chocolate chips

1 – 7 ounce jar marshmallow fluff

½ teaspoon vanilla extract

½ teaspoon cherry extract

½ cup candied cherries, quartered

2 cups Oreos, crumbled

Few drops of Red food coloring

1 candy thermometer

Directions

Spray a 9” x 9” pan with nonstick spray and wipe excess off with a clean paper towel. Or you can grease the pan with butter. Set aside.

In a medium saucepan, add butter, sugar, cream, and salt. Heat over medium heat, stirring continuously until butter melts and sugar dissolves.

Bring to a boil, continuing to stir, until temperature reaches 240F degrees on your candy thermometer.

After reaching 240F degrees, remove pan from heat and add white chocolate chips and marshmallow. Continue to stir until all chips are melted and marshmallow is blended. You can place on low heat to help melt all the chips and blend the marshmallow.

Add vanilla and cherry extract to mixture while pan is away from the heat source. Place a couple drops of red food coloring in at this time until you get desired color. 2-3 drops and fudge will be a beautiful pink color. More drops of food coloring, fudge will become more red than pink, so use sparingly.

Mix in candied cherries and Oreos, blending well throughout mixture. You will need to put some muscle behind the stirring at this time.

Quickly pour into prepared pan.

Let cool at room temperature for at least 8 hours before cutting. You can place in refrigerator but keep in mind, it will be difficult to cut when cold. If refrigerating, let warm to room temperature before cutting.

Best served at room temperature.

Can be stored in an airtight container for 2 weeks in the refrigerator.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Foodie Friends Friday Linky Party #133, Sweet and Savoury Sunday #99, Freedom Fridays with All My Bloggy Friends #67

Caramel Mocha Cappuccino Fudge

Oh. Yes. I. Did. I took that A-M-A-Z-I-N-G Mocha Cappuccino Fudge recipe that I made a couple weeks ago and added ooey, gooey caramel swirled into each bite. Just when you thought it couldn't get any better....it just did!

One bite of this fudge and you'll feel like you're dining somewhere in Italy while sipping on a caramel macchiato cappuccino while watching all those Italian men walk by.

Hey, a girls gotta dream and that's what I'm dreaming of when I have this fudge {smile}.

Of course you might have your own versions of sugarplums dancing through your mind when you try this fudge but I'm willing to share mine with you too. After all, what kind of friend would I be if I didn't?

Back to this fudge, my mouth is watering as I try to come up with words to describe it to you....

creamy....buttery soft....and sweet...with a kiss of caramel and coffee.

It's like a little taste of heaven on your lips! But don't take my word for it, try it for yourself and let me know what it reminds you of.

Caramel Mocha Cappuccino Fudge

Ingredients

1 and ½ Tablespoons of instant coffee

1 Tablespoon hot water

½ cup unsalted butter, room temperature

2 cups granulated sugar

¾ cup heavy cream

1 teaspoon sea salt

1 - 12 ounce package of white chocolate chips

¼ cup semi-sweet chocolate chips

1 – 7 ounce jar marshmallow fluff

¼ cup caramels, each square quartered

1 teaspoon vanilla extract

1 candy thermometer

Sprinkle of sea salt before serving (optional)

Directions

Spray a 9” x 9” pan with nonstick spray and wipe excess off with a clean paper towel. Or you can grease the pan with butter. Set aside.

In a mug, add instant coffee and hot water and mix together until coffee is dissolved. Set aside.

In a medium saucepan, add butter, sugar, cream, and salt. Heat over medium heat, stirring continuously until butter melts and sugar dissolves.

Bring to a boil, continuing to stir, until temperature reaches 240F degrees (116C) on your candy thermometer.

After reaching 240F degrees (116C), remove pan from heat and add quartered caramels, both chocolate chips (semi-sweet and white), and marshmallow.

Continue to stir until caramel and chips are melted and marshmallow is blended. You can place on low heat to help melt the caramel, chips, and blend the marshmallow more easily. You want the caramel and chips completely melted.

Add vanilla to mixture while pan is away from the heat source.

Place about 1 to 2 cups fudge in a small bowl. Just eyeball it because the measurement doesn’t need to be exact. This is what makes the swirls in your fudge. Set aside.

Mix in the coffee with the original saucepan of fudge until it’s completely blended.

Quickly pour into prepared pan.

Place the fudge that you set aside earlier on top of coffee fudge mixture. Using a firm, thin spatula or butter knife, spread in thin swirling, circular patterns over coffee fudge, making sure not to over stir. Do this lightly over the top of the fudge.

Let cool at room temperature for at least 8 hours before cutting. You can place in refrigerator but keep in mind, it will be difficult to cut when cold.

If refrigerating, let warm to room temperature before cutting.

Best served at room temperature.

Before serving, sprinkle with a little sea salt for that Salted caramel flavor.

Can be stored in an airtight container for 2 weeks in the refrigerator.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

 Shared with: Freedom Fridays with All My Bloggy Friends #67

Mocha Cappuccino Fudge

The Holidays are over and a new year has started, but that doesn't mean the sweets are disappearing.

I am on a fudge run! Ok, this might seem like something new to you because I haven't shared any fudge recipes but I have been baking fudge at home.

Yes, I made fudge and haven't blogged about it. Does that make me a bad food blogger? I'm sharing it now so that counts for something, right? {smiling}.

Especially this recipe as it is everything you've ever dreamed cappuccino fudge would taste like - soft, creamy, dare I say, fudgy, with a delicious coffee flavor.

Why am I just now hearing about this after being alive for the last, um, 25, ok, 29 years? I find it hard to believe that someone finally came up with the idea of cappuccino fudge within the last 12 months. But whoever it was and whenever it happened, I am thankful. Thank you, Thank you, Thank you!

Mocha Cappuccino Fudge

Ingredients

1 and ½ Tablespoons of instant coffee

1 Tablespoon hot water

½ cup unsalted butter, room temperature

2 cups granulated sugar

¾ cup heavy cream

1 teaspoon sea salt

2 cups white chocolate chips (1- 12 ounce bag)

¼ cup semi-sweet chocolate chips

1 – 7 ounce jar marshmallow fluff

1 teaspoon vanilla extract

1 candy thermometer

Directions

Spray a 9” x 9” pan with nonstick spray and wipe excess off with a clean paper towel. Or you can grease the pan with butter. Set aside.

In a mug, add instant coffee and hot water and mix together until coffee is dissolved. Set aside.

In a medium saucepan, add butter, sugar, cream, and salt. Heat over medium heat, stirring continuously until butter melts and sugar dissolves.

Bring to a boil, continuing to stir, until temperature reaches 240F (116 Celsius) degrees on your candy thermometer.

After reaching 240F (116 C) degrees, remove pan from heat and add both chocolate chips (semi-sweet and white) and marshmallow. Continue to stir until all chips are melted and marshmallow is blended. You can place on low heat to help melt all the chips and blend the marshmallow.

Add vanilla to mixture while pan is away from the heat source.

Place about 1 to 2 cups fudge in a small bowl. Just eyeball it because the measurement doesn’t need to be exact. This is what makes the swirls in your fudge. Set aside.

Mix the coffee with the original saucepan of fudge until it’s completely mixed.

Quickly pour into prepared pan.

Place the fudge that you set aside earlier on top of coffee fudge mixture. Using a firm, thin spatula or butter knife, spread in thin swirling, circular patterns over coffee fudge, making sure not to over stir. Do this lightly over the top of the fudge.

Let cool at room temperature for at least 8 hours before cutting. You can place in refrigerator but keep in mind, it will be difficult to cut when cold.

If refrigerating, let warm to room temperature before cutting.

Best served at room temperature.

Can be stored in an airtight container for 2 weeks in the refrigerator. Trust me, it won’t last that long!

Inspired by ~ Elizabeth LaBau, candy expert

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Featured at ~ Sweet and Savoury Sunday #96

Shared with: Munching Mondays #72, Wine'd Down Wednesday 68, On Display Thursday # 25, Foodie Friends Friday Linky Party #129, Sweet and Savoury Sundays #95, Skip the Housework Link Party #51, Snickerdoodle Sunday #63, Tasty Tuesday Link Up, Inspire Us Thursday Link Party #81