Ingredients

• 2 1/2 cups white chocolate
• 7 oz jar marshmallow fluff
• 1/2 tsp (plus a few drops extra, if desired) Bickford Amaretto Flavoring
• 3/4 cup butter
• 1 cup sugar
• 3/4 cup heavy cream
• pinch of salt
• 1 1/2 TBSP cherry flavored gelatin
• 3/4 cup dried cherries
• 10 oz dark chocolate, melted

Instructions

1. Line a 9 inch square pan with parchment paper and set aside.
2. In a mixing bowl, add white chocolate, marshmallow fluff, and Bickford Amaretto Flavor. Set aside.
3. In a large saucepan, melt butter with sugar, cream and a pinch of salt. Bring to a boil over medium high heat. Add 1 1/2 TBSP cherry gelatin boil for 5 minutes. Remove from heat and pour hot mixture over the white chocolate and marshmallow fluff in the mixing bowl. Beat with a whisk until chocolate is melted and the fudge is smooth and creamy. Fold in dried cherries then pour the fudge into the parchment lined square pan.
4. Melt dark chocolate and (optionally) stir in a few drops of Bickford Amaretto Flavor and then spread over the fudge.
5. Refrigerate for 4 hours or overnight. Cut into squares.

Adapted from http://www.shugarysweets.com/2012/02/cherry-fudge-with-dark-chocolate

Ingredients:

• 6 ounces (1.5 sticks) butter 
• 2 cups granulated sugar
• 3/4 cup heavy cream
• 1 package (12 oz) white chocolate chips 
• 1 jar (7 oz) marshmallow fluff 
• 3 tbs. Bickford’s Creamsicle Flavor
• Orange food coloring 

Directions:

Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush. Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes. After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the Creamsicle flavor and orange food coloring, stirring until it is a smooth. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares. Store Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.