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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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cutting brownies

cutting brownies

I have a plastic lettuce knife and it is the best for cutting brownies. No tearing or sticking.



When you are preparing cake pans so the batter won't stick when you go to take it out of the pans after it cools. Rub the pans with butter, then put in some flour (as much as you think you will need for two pans) then put the pans together like a tamborine, hold tight, then shake the flour around to coat both pans. You get better coverage this way and waste less flour.

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