Palomino Fudge
Palomino Fudge is a rich, creamy treat with sweet marshmallow and cherry flavors, perfect for satisfying chocolate lovers and ideal for sharing at gatherings or as a gift.
Ingredients
Instructions
- Butter the sides of a 2-quart saucepan.
- Combine sugar, milk, and salt in the saucepan.
- Heat and stir over medium heat until the sugar dissolves and the mixture comes to a boil.
- Cook to soft ball stage, 238°F, stirring only as necessary.
- Remove from heat, add margarine and cool to 110°F without stirring.
- Add vanilla and beat vigorously until the candy begins to hold shape.
- Add marshmallow cream.
- Beat until very thick and beginning to lose gloss.
- Quickly stir in maraschino cherries and spread in a buttered shallow pan or dish.
- Score in squares while warm.
- Cut when firm.
Tips & Substitutions
For a smoother texture, ensure all ingredients are at room temperature before starting. If you want to enhance the flavor, consider adding a pinch of almond extract along with the vanilla. You can also substitute the maraschino cherries with dried cranberries for a different twist. Keep an eye on the temperature during cooking; a candy thermometer is helpful to achieve the perfect soft ball stage.
Serving Suggestions
Palomino Fudge is delightful on its own or served alongside a cup of coffee or tea. It pairs beautifully with a slice of Honey Banana Bread for a sweet treat. You can also serve it as a dessert at gatherings, or package it as a homemade gift. Consider drizzling some chocolate on top for added flair.
Storage & Reheating
Store leftover Palomino Fudge in an airtight container at room temperature for up to two weeks. If you prefer a firmer texture, refrigerate it. To reheat, cut a small piece and microwave for just a few seconds until slightly warm, but avoid overheating to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Palomino Fudge contains roughly 70 calories, with 1g protein, 10g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
Using low-fat milk may result in a less creamy texture, but it can still work. The fudge might be slightly less rich, so consider adding a bit more butter or margarine to compensate for the creaminess lost.
What can I substitute for marshmallow cream?
If you don't have marshmallow cream, you can make a substitute by whipping together 1 cup of powdered sugar, 1 tablespoon of corn syrup, and 1 tablespoon of water until smooth. This will mimic the sweetness and texture in your fudge.
How do I know when the fudge is ready to cut?
The fudge is ready to cut when it has cooled completely and is firm to the touch. If you score the fudge while it's warm, it will make cutting easier later. If it's too soft, allow it to set longer at room temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).