Cherry Coke Fudge

Sweet Nostalgia in Every Bite: Cherry Coke Fudge!

Hey friends, Wyatt here! Pull up a stool and let’s chat about one of life’s simple joys: that moment when a single bite teleports you straight back to sticky summer afternoons at the old soda fountain counter. Today, we’re whipping up a treat that’s equal parts retro charm and showstopping deliciousness – my Cherry Coke Fudge. Imagine velvety cherry fudge studded with boozy-sweet maraschino cherries, all draped in a glossy Coca-Cola-infused chocolate frosting. It’s like a 1950s diner dream landed right on your dessert plate!

Now, I know what you’re thinking: “Wyatt, fudge sounds fussy!” But trust me – this ain’t your grandma’s temperamental candy thermometer situation. We’re keeping it real with approachable steps, everyday tools, and zero stress. Whether you’re prepping for a backyard BBQ, surprising the office crew, or just treating yourself after a wild Wednesday, this fudge brings the party. That vibrant pink layer? Pure joy. That fizzy-kissed frosting? Magic. And that melt-in-your-mouth texture? Downright legendary. So grab your favorite whisk (or even a sturdy fork!), and let’s turn sugar, nostalgia, and a splash of cola into something unforgettable. Ready to make some sweet memories? Let’s dive in!

Diner Dates & Dreamy Desserts

Cherry Coke Fudge

Print Recipe

A delightful retro treat with a modern twist! Cherry Coke Fudge blends the sweetness of cherry Jell-O, creamy fudge, and a Coca-Cola-infused frosting into a nostalgic, melt-in-your-mouth dessert. It’s bold, colorful, and totally irresistible—perfect for parties or just satisfying your sweet tooth!

• Author: Wyatt Porter
• Prep Time: 20 mins
• chill time: 2–4 hours
• Cook Time: 10 mins
• Total Time: 5 minute

Ingredients

Scale 1x2x3x

For the Cherry Fudge:

¾ cup butter

3 cups granulated sugar

⅔ cup heavy whipping cream

2 tbsp cherry gelatin (Jell-O)

12 oz white baking chips

7 oz marshmallow creme

1 tsp cherry or vanilla extract

10 oz maraschino cherries (drained)

For the Coca-Cola Frosting:

½ cup unsalted butter

3 tbsp unsweetened cocoa powder

6 tbsp Coca-Cola

1 lb powdered sugar

1 tsp vanilla extract

Instructions

Make the Fudge: In a saucepan, melt butter over medium heat. Add sugar, cream, and cherry Jell-O. Stir constantly until it begins to boil. Let it boil for 5 minutes while stirring.

Remove from heat, then mix in white baking chips, marshmallow creme, and extract until smooth.

Fold in chopped maraschino cherries. Pour into a greased or lined 9×13-inch pan. Let cool completely.

Make the Frosting: In a small pot, melt butter with cocoa and Coca-Cola. Bring to a light boil. Remove from heat and mix in powdered sugar and vanilla until smooth.

Spread the warm frosting over cooled fudge. Let set before cutting into squares.

Notes

Storage: Refrigerate in an airtight container for up to 1 week

Nutrition

• Calories: 180 per piece

This recipe? It’s basically my taste buds’ favorite love story. Picture 8-year-old Wyatt, sticky-fingered and wide-eyed, squeezed into a red vinyl booth at “Pop’s Soda Shoppe.” Every Friday after little league, my grandad would wink, slide a frosty Coke float crowned with a bright red cherry across the table, and say, “Life’s better with bubbles, kid.” That combo – cola fizz meeting cherry sweetness – became our ritual. Years later, tinkering in my first apartment kitchen (read: a hotplate and big dreams), I tried capturing that magic in brownies. Epic fail. Then cakes? Meh. But one rainy Tuesday, inspiration hit while stirring a pot of classic fudge. “What if…?” I tossed in cherry Jell-O, folded in those garish cherries from the back of the pantry, and drenched it all in Coke-spiked frosting. Friends, when that first batch set? Grandad’s grin flashed in my mind. It tasted like shared floats, vinyl booths, and unconditional love. Now, every time I make it, I raise a square to Pop’s – and to the messy, delicious kitchen experiments that keep memories alive.

Your Fudge Toolbox: Ingredients & Insider Intel

Gather these goodies! Pro tip: Measure everything before you start cooking. Fudge waits for no one!

For the Cherry Fudge Base:

• ¾ cup butter – Unsalted is my go-to for control. Salted works in a pinch, but skip adding extra salt later. Vegan? Swap in plant-based butter (the block kind, not tub)!
• 3 cups granulated sugar – The sweet backbone. For grainier texture (some folks love that!), try half white, half light brown sugar.
• ⅔ cup heavy whipping cream – Non-negotiable for lush texture! Sub full-fat coconut milk for dairy-free richness.
• 2 tbsp cherry gelatin (Jell-O) – The flavor & color MVP! Use the powder straight from the box. Raspberry or strawberry work for a twist.
• 12 oz white baking chips – Look for “baking” or “morsels.” White chocolate bars chopped small work too! Avoid chips labeled “vanilla” – they don’t melt right.
• 7 oz marshmallow creme – The secret to smooth, dreamy fudge! Find it near the marshmallows. Jarred fluff is perfect.
• 1 tsp cherry or vanilla extract – Cherry amps up the flavor, vanilla balances it. Your call! Almond extract (½ tsp) adds a fun amaretto note.
• 10 oz maraschino cherries (drained WELL!) – Pat these babies DRY with paper towels! Wet cherries = weepy fudge. Chop ’em rough for juicy bursts.

For the Coca-Cola Frosting Blitz:

• ½ cup unsalted butter – Again, unsalted rules. Melt it slow!
• 3 tbsp unsweetened cocoa powder – Natural or Dutch-process both work. Dutch = deeper color & milder flavor.
• 6 tbsp Coca-Cola – Use REAL Coke (not diet!) for authentic flavor. Let it sit open 10 mins to go flat. Pepsi works, but it’s a vibe shift!
• 1 lb powdered sugar – Sift it! Lumps are the enemy of silky frosting.
• 1 tsp vanilla extract – Balances the cola tang beautifully.

Crafting Your Cherry Coke Masterpiece: Step-by-Step

Don’t rush the process, friends. Fudge rewards patience! Let’s get bubbling.

1. Prep Like a Pro: Grease a 9×13-inch pan really well with butter or line it with parchment paper (overhanging edges = easy lift-out!). Drain those cherries like their life depends on it, then chop ’em. Measure everything. Chef’s Hack: Keep a bowl of ice water nearby. If fudge starts hardening too fast in step 2, dip your pot bottom in it for 5 seconds to stop cooking instantly!
2. Butter, Sugar, & Sweet Science: Melt the ¾ cup butter in a heavy-bottomed saucepan (crucial for even heat!) over medium heat. Add sugar, cream, and cherry Jell-O powder. Stir CONSTANTLY with a heatproof spatula or wooden spoon until the sugar dissolves and the mix starts bubbling gently. No scraping the sides here – crystals can form and cause graininess!
3. The Boil That Builds Character: Once it hits a full, rolling boil (big bubbles across the whole surface!), set a timer for 5 minutes. Keep stirring non-stop. This isn’t the time to check Instagram! The boil temp hits soft-ball stage (234-240°F) – if you have a candy thermometer, clip it on now.
4. Off-Heat Power Move: IMMEDIATELY remove the pot from heat. Quickly dump in the white chips, marshmallow creme, and extract. Stir like mad until everything melts into a smooth, glorious, pink pool. Residual heat does the work! If chips aren’t melting fully, pop the pot back on low heat for 15 seconds ONLY, stirring constantly.
5. Cherry Bomb Bliss: Gently fold in those beautifully dried, chopped cherries until just distributed. Don’t overmix! Pour this luscious lava into your prepped pan. Tap the pan firmly on the counter 2-3 times to release air bubbles. Chef’s Whisper: Run a knife through it in an “S” pattern to help bubbles escape for a smoother top.
6. The Chill Factor: Let the fudge cool COMPLETELY at room temp. Rushing this? Hello, crumbly mess! Want it faster? Pop it uncovered in the fridge AFTER 1 hour at room temp.
7. Frosting Fizz: While fudge chills, make the magic cloak. Melt ½ cup butter in a small saucepan over medium-low heat. Whisk in cocoa powder until smooth (no lumps!), then pour in the flat Coke. Bring just to a light simmer (small bubbles at edges). Remove from heat!
8. Powdered Sugar Party: Gradually whisk in the sifted powdered sugar and vanilla. Whisk like you mean it until super smooth and slightly thickened (it should ribbon off the whisk). Too thick? Add 1 tsp warm water. Too thin? Add 1 tbsp powdered sugar.
9. The Grand Finale: Pour the warm (not hot!) frosting over the COMPLETELY cooled fudge. Tilt the pan gently to spread it evenly. Work fast – this sets quickly! Let it set at room temp until the frosting is firm (about 1-2 hours) before slicing. For clean cuts? Run a sharp knife under hot water, dry it, slice, repeat!

Showtime: Serving Your Sweet Sensation

Presentation is half the fun! Once set, use those parchment overhangs to lift the whole fudge slab onto a cutting board. Slice into 1-inch squares – trust me, they’re rich! For serious retro flair, top each piece with half a maraschino cherry. Arrange them on a vintage cake stand or a simple white platter. This fudge screams “share me!” – pile squares into cellophane bags tied with red ribbon for party favors, or layer them in a gift box between parchment for the ultimate edible present. Serve alongside ice-cold Coke floats for the full nostalgic experience. Watch eyes light up as that cherry-cola flavor combo hits!

Mix It Up: Your Fudge, Your Rules!

This recipe loves a remix! Here are 5 tasty twists:

1. Black Forest Vibes: Swap cherry Jell-O for chocolate fudge pudding mix. Fold in ½ cup chopped dried cherries + ½ cup mini chocolate chips. Top frosting with shaved dark chocolate.
2. Dr Pepper Daredevil: Use Dr Pepper instead of Coke in the frosting. Cherry Jell-O stays! Adds a spicy, complex kick.
3. Boozy Grown-Up: Soak drained cherries in 1 tbsp bourbon or kirsch before folding in. Add ½ tsp bourbon to the fudge base with the extract.
4. Nuts About It: Fold ¾ cup chopped toasted pecans or almonds into the fudge with the cherries for crunch.
5. Vegan Victory: Use plant-based butter, full-fat coconut milk for cream, vegan white chocolate chips, and vegan marshmallow fluff. Ensure Coke is vegan (some sugars vary). Frosting works with vegan butter/powdered sugar.

Wyatt’s Whispered Wisdom: Fudge Tales & Truths

This recipe? It’s a resilient little beast! My first attempt involved a distracted stir (blame a very cute dog) and slightly scorched sugar. Lesson learned: heavy pot + constant attention = non-negotiable. Over the years, I’ve learned the maraschino moisture is Public Enemy #1 – hence the aggressive drying! I also started adding the extract AFTER removing from heat; boiling kills delicate flavors. The biggest evolution? Embracing room-temp cooling. I used to fridge it impatiently, leading to condensation and weepy frosting. Now, letting it set slowly guarantees that perfect, melt-in-your-mouth texture. It’s become my signature potluck dish – one batch famously vanished in under 5 minutes at a neighborhood block party, earning me the dubious title “Fudge Bandit.” Worth it! Remember, cooking’s about joy, not perfection. If your squares aren’t Instagram-sharp, they’ll still taste like happiness. Now go make memories (and maybe hide a few squares for yourself)!

Fudge Fumbles? Let’s Fix ’Em!

Q: Help! My fudge is super soft/grainy/oily. What went wrong?
A: Softness usually means it didn’t reach the full 5-minute boil or wasn’t stirred enough during boiling. Graininess often comes from undissolved sugar crystals (scraping the pot sides or not stirring initially). Oily separation? Likely overheating the butter/sugar mix or using cold ingredients. Next time: Use room temp cream/butter if possible, stir constantly without scraping, and ensure a rolling boil hits 234-240°F.

Q: Can I use diet Coke or sugar-free Jell-O?
A: Diet Coke in the frosting? Avoid it! The artificial sweeteners behave weirdly when heated and won’t give the right texture/flavor. Sugar-free Jell-O in the fudge base *might* work, but it can alter setting properties and taste artificial. Stick with the real deal for best results!

Q: How long does it REALLY keep? Can I freeze it?
A: Stored airtight in the fridge, it’s fabulous for up to 1 week (flavors meld beautifully!). Freezing? Absolutely! Wrap the whole uncut slab or individual squares tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge. Frosting might sweat a little, but taste remains stellar.

Q: My frosting seized/got lumpy! Salvageable?
A: Don’t panic! If the powdered sugar lumped, whisk vigorously or beat with a hand mixer. Still lumpy? Press it through a fine-mesh sieve. If it seized (got thick and pasty), warm it VERY gently over a double boiler, adding ½ tsp warm Coke or water at a time until smooth again. Avoid overheating!

Nutritional Nibbles (Per Piece, Approx. 36 Pieces)

Calories: ~180 | Fat: 8g | Saturated Fat: 5g | Carbs: 28g | Sugar: 27g | Protein: 1g

Remember, y’all – this is a celebration treat! Savor it mindfully and share the sweetness.

Final Thoughts: Sweet Memories, One Square at a Time

This Cherry Coke Fudge isn’t just dessert—it’s a time machine in candy form. One bite, and suddenly you’re back in that red vinyl booth, sticky fingers clutching a cherry-topped Coke float and a heart full of wonder. Whether you’re gifting it, serving it, or sneaking pieces straight from the fridge at midnight (no judgment), this fudge is all about joy, connection, and a splash of playful nostalgia.

So don’t worry about perfect swirls or razor-sharp edges. Just stir with love, laugh at the sugar splatters, and share the magic. Because in the end, it’s not just fudge—it’s a memory in the making.

Until next time, stay sweet, stay bold, and keep baking like the past is delicious