Turnips 2 Tangerines: Dried Cherry Fudge and Murdick's Fudge

On the Menu Today~

Dried Cherry Fudge

and

Food Find

Murdick's Fudge

Christmas Candy Countdown
* 24 days of Christmas Candy*
Dried Cherry Fudge

Here at Turnips 2 Tangerines,
we like to pass on to our readers "Food Finds"
This "Food Find" is a real winner!!

When I think of fudge,
I think of ....
Christmas..
My Grandma Rose and
Mackinac Island Fudge.

Murdick's The "Original"

Mackinac Island Fudge

Since 1887

Murdick's Fudge is beyond Fantastic~
You have never had fudge,
until you have tasted Murdick's Fudge,
The Original Mackinac Island Fudge since 1887.

If you don't have time to make this recipe for Dried Cherry Fudge,
Order any of the delicious fudge flavors offered from Murdick's.
Order online here~ Original Murdick's Fudge
You will be so glad you did!

Here is a list of flavors offered at Murdick's:
Butter Pecan, Chocolate, Chocolate Cherry,
Chocolate Macadamia, Chocolate Mint.
Chocolate Peanut Butter, Chocolate Pecan.
Chocolate Walnut, Double Chocolate,
Double Chocolate Caramel Sea Salt,
German Chocolate, Holiday Cranberry,
Michigan Maple Walnut, Peanut Butter,
Peanut Butter Chocolate Chip, Pumpkin Spice,
Salted Toasted Coconut Double Chocolate,
Traverse City Cherry, Triple Chocolate Espresso,
Turtle, Vanilla, Vanilla Chocolate Chip.

This recipe is from a former co-worker of mine.

Dried Cherry Fudge

Ingredients

1/4 cup (1 stick) butter
2 cups sugar
2 tablespoons unsweetened cocoa
1/4 cup white corn syrup
1/4 teaspoon salt
1/2 cup evaporated milk
4 to 6 tablespoons marshmallow fluff
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup chopped nuts
1/3 cup dried cherries, chopped

Cooking Directions

In a 2-quart saucepan bring butter, sugar, cocoa, corn syrup, salt and evaporated milk to a boil. Boil rapidly for 4 minutes. Remove from heat and let stand 5 minutes. Add marshmallow fluff and vanilla. Stir well. Add chocolate chips, letting them melt. Beat until mixture begins to get firm and glossy. Stir in nuts and dried chopped cherries.
Pour into a greased 8-inch square pan. Cool and cut into squares.
Store in a wax paper lined cookie tin