This Cherry Cola Fudge is a white chocolate based fudge with cherry cola flavoring and topped with mini gummy cola.
Of all the types of social media out there, Facebook is where I interact the most with others.
I get the most feedback and so I ask the most questions over there.
My fudge flavors tend to be very popular since I don’t do normal flavors.
I mean I do.
I just don’t really post them on here.
Because you can find a recipe for basic fudge just about anywhere.
You might not find one for Cherry Cola Fudge everywhere though. 😀
I had a few flavor ideas swirling around in my head and so I thought, I’ll just ask.
So I did.
I asked which fudge flavor would you like.
Jolly Rancher Watermelon.
Or Red Licorice.
Cherry Cola won out.
Granted, I plan on making all those flavors. 🙂
I just wanted to see what people would want to see first.
A lot of people are a little scared of extracts and flavorings that aren’t vanilla and lemon.
These are flavorings that they make to go in things like Jelly Belly’s and lollipops.
And it makes for endless possibilities in the world of candy making.
Could you boil down some cola and some maraschino cherry juice together until it formed a syrup?
And before I discovered the exciting world of lollipop flavorings that’s exactly what I would have done.
But using the extract is just so much easier.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
Combine sugar, butter, and heavy cream into a large heavy bottomed saucepan and bring to a boil over medium heat.
Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
Add the pink food gel, cherry cola extract, and marshmallow crème and mix until well blended.
Pour into prepared pan.
Top with gummy cola if desired. Push slightly down on the cookie pieces so that it sticks to the fudge.
Let cool to room temperature.
Then lift out of the pan and onto a cutting board.
Cut into whatever amount you want.