Cherry Vanilla Swirl Fudge

Cherry and vanilla have never looked or tasted so good. This decadent cherry vanilla swirl fudge recipe will show you how easy it is to make. Be sure to check out our fudge swirling technique video for step by step details.

Whether you are new to the fudge business or a seasoned pro, our Sweet Selections® Fudge Mix and recipes make cooking & selling fudge easier than ever.

Ingredients

Step 1:

• 1 bag #2716 Sweet Selections® Vanilla Fudge Mix
• 10 oz. Water
• 3 sticks Butter (3/4 lb.)

Step 2:

• 1 bag #2717 Sweet Selections® Base Fudge Mix
• 5 oz. Water
• 2 sticks Butter (1/2 lb.)
• 3 oz. #1031 Cherry Sno-Kone® Concentrate

Directions

• Turn on the fudge cooker.
• Add 10 oz. of water and 3 sticks (3/4 lb.) of butter, pre-sliced. Let stir until all butter is melted.
• Slowly add in one 7 lb. bag of #2716 Sweet Selections® Vanilla Fudge Mix.
• Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.)
• Pour half the batch into a pan (#2720) pre-lined with parchment paper (#2721). Pour the other half of the batch into another pan lined with parchment paper.
• Keep pans warm to not allow fudge to set.
• Quickly steam clean the kettle.
• Once steam cleaned, add 2 sticks (1/2 lb.) of butter, 5 oz. of water and 3 oz. of Cherry Sno-Kone® Concentrate. Let stir until butter is melted.
• Slowly add one 7 lb. bag of #2717 Sweet Selections® Base Fudge Mix. Let stir until the mix is smooth and shiny, about 160 degrees F.
• Immediately pour half of the cherry fudge on top of each half-filled vanilla batch so that there is a layer of cherry fudge on top and vanilla on the bottom.
• Use a hard, flat spatula to pull the vanilla up from the bottom. Drag it across the top of the cherry fudge. Alternate pulling from right to left as you move up the pan. This will result in a striped appearance across the fudge.
• Drag a #4145 setter stick in vertical lines, alternating from top to bottom, through the stripes. This will drag the stripes into a beautiful winged pattern.
• Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper.
• Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.)
• Flip fudge back over with the original top side up. Then slice and serve.
• Fudge should be stored in an airtight, dry container at room temperature.