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Specialty Desserts

Cherry Explosion Fudge

This is a very simple, but rich and elegant, fudge.

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  • 1- 10 oz. Jar Maraschino Cherries
  • ½ cup sugar
  • 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix
  • 1 can of Frosting Creations™ Frosting Starter
  • 1- 12 oz. Package white chocolate chips

Baking Instructions

  1. Drain the cherries and reserve about 2 tablespoons to ¼ cup of the juice.
  2. Combine 2 tablespoons of the juice and the sugar in a small saucepan over medium heat, stirring until most of the sugar is dissolved. Add more cherry juice if needed.
  3. Add the cherries and stir well.
  4. Bring the mixture to a boil, and then cover the pan and reduce to low heat. Simmer for 45 minutes to an hour, until the cherries are slightly shriveled and firm to the touch.
  5. Remove from heat, uncover the pan, and let cool completely. When cherries have cooled, move them to a paper towel (leaving behind the syrup) and pat dry.
  6. Chop the cherries and set them aside. [candied cherries can be stored in an airtight container in the refrigerator for up to six months, so this step can always be done way in advanced for simplicity.]
  7. Pour pack of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  8. Melt the white chocolate chips in a small/medium saucepan over low heat (or in the microwave for 1-2 minutes, until shiny then stirring until smooth). Remove from heat.
  9. Then combine the melted chocolate and frosting.
  10. Stir in candied cherries.
  11. Pour mixture into an 8-in or 9in square pan that has been lined with wax paper (or aluminum foil and sprayed with non-stick cooking spray).
  12. Refrigerate until firm, about 1 hour.
  13. Cut into 36 pieces and enjoy!

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Cherries Galore

Cherries Galore

Tip: Duncan Hines Comstock More Fruit Cherry Filling is really versatile. Try pushing individual cherries into the batter before you bake Salted Caramel Decadent Brownies. You'll be glad you did!

Flat Top Cake layers

Flat Top Cake layers

Take an old dish towel and cut it into strips. Wet the strips and squeeze them out. Once you have poured your batter in the pan and patted the bottom to remove air bubbles take a wet towel strip and wrap it around the cake pan and tuck the end into the wrapped strip. (If they are not long enough attach them together with safety pins.) This will allow the cake to cook evenly and will give you more of a flat top to decorate.

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