Every few years I make Valentine’s Day fudge. This white chocolate cherry fudge is so yummy the kids beg for it but it’s super rich and a bit of a process, plus fudge is sooooooo heavy. It’s one of those treats I don’t think even needs to be eaten once a year (I’d be happy with once a decade) haha

But it’s been a few years so I was at it again.

Cooking and mixing up fudge is easy. It’s the setting, cutting, and packaging that is a pain.

For one, whatever pan you use needs to be lined with wax paper and then taped to the sides to hold it steady when you pour the fudge in.

Then the setting process is a real thing. Never trust anyone who says fudge can be set in the refrigerator. They don’t know fudge or their recipe is a hack. I learned from experience that putting fudge in a fridge to set/harden ruins it. When I first made it I thought it would quicken the process, but the fudge was hard in some areas and liquid in others.

When doing some research, most fudge makers warn against putting fudge in the fridge to set because it messes with the consistency.

So my fudge sets in our extra food storage area in the basement. It’s cool and dark and perfect.

Now here’s my thing. When making a big batch of fudge, I do it for events to share and ensure we don’t have too much in the house. It’s perfect for our homeschooling co-op Valentine’s party, but cutting fudge is no joke. That’s why it usually comes in big squares.

Cutting tiny bite-size pieces is real work. You can’t drag the knife, you have to gently press it straight down and continuously wipe the blade of any excess fudge goo that sticks to it.

Then wrapping it up is another struggle. The cherries in my fudge are dried out on a towel before I mix them in and the whole batch sets, but they still sink to the bottom and make the fudge a little wetter than other fudges.

So I have to cut each row of fudge out and then individually cut the squares to detach the wax paper. I get a strip of new wax paper and flip the fudge on to that and remove the original wax paper layer (that was on the bottom and is now stuck to the top) and wrap it all up.

The packaging alone takes about two hours when you’re making a double batch with 63 or so pieces. Add in the cooking time, 4 or so hours for the fudge to set/harden, and the cutting time and taking a couple of days to make the fudge is a good idea.

When I let set overnight, it’s more fun. It also lends me more patience haha

It’s work. But it’s worth it when everyone makes yummy noises over such beautiful pink fudge.

I wish I could give some to everyone. Especially you readers.