Cherry Nut Fudge (with a little something extra)
Author: 
 
Ingredients
  • 1 cup (packed firmly) frozen dark sweet cherries, coarsely chopped
  • 3 cups sugar
  • ⅔ cup evaporated milk
  • ¾ cup butter
  • 12 ounces dark chocolate, chopped
  • 1 7-ounce jar marshmallow creme (or fluff)
  • 1 cup chopped walnuts
  • ¼ cup Baileys Chocolate Cherry Liqueur (or substitute 2 teaspoons vanilla and ½ teaspoon cherry flavoring)
  • Optional for decorating: Melted chocolate, sprinkles, nuts, candy, royal icing flowers
  • Candy thermometer and silicone molds (or 9x13-inch cake pan)
Instructions
  1. If using a 9x13-inch pan or heart-shaped cake pans instead of silicone molds, butter lightly and place parchment in the bottom of the pan. Silicone molds do not need to be greased.
  2. In a large saucepan over medium heat, combine cherries, sugar, evaporated milk, and butter. Stir frequently until mixture comes to a boil, then stir constantly until it reaches 234 F. on a candy thermometer. (Adjust for high altitude if necessary, lowering temperature by 1 degree for each 500 feet.)
  3. Remove from heat and stir in chocolate and marshmallow creme.
  4. Add walnuts and liqueur (or flavorings) and stir until well mixed.
  5. Spoon or scoop into ungreased silicone molds (tap lightly to level the fudge) or spread into prepared pans.
  6. Allow mixture to cool completely, then cover and place in cool location. Refrigerate for firmer fudge (and easier cutting.)
  7. Decorate fudge by spreading with a small amount of melted chocolate and adding desired candy, nuts, or icing flowers.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6341