- 2 cups sugar
- ½ cup unsalted butter
- ¾ cup heavy cream
- 2 cups white chocolate chips
- 2 teaspoons pineapple juice
- 4 tablespoons yellow cake mix
- 7 ounces marshmallow creme
- 1-¼ cups dried pineapple, diced
- 13 maraschino cherries, cut in half
Line an 8-by-8-inch baking dish with parchment paper. Be sure to leave enough overhang so the fudge can be lifted out after it has set.
In a medium saucepan over medium heat, combine the sugar, butter and heavy cream, and bring the mixture to a boil. Reduce the heat to medium-low and cook for 7 to 10 minutes, stirring constantly, until a candy or instant-read thermometer reads 234 degrees Fahrenheit (112 degrees Celsius). (At this point, the sugar mixture is at what’s known as the “soft-ball stage!”)
Remove the mixture from the heat and stir in the white chocolate chips until they are melted and the mixture is smooth.
Add the pineapple juice, cake mix and marshmallow creme, and mix until well-blended.
Fold in the diced dried pineapple.
Pour the fudge mixture into the prepared baking dish.
Place the cherry halves, cut-side down and evenly spaced, on top of the fudge. (Note that five rows of five cherry pieces will yield 25 pieces when cut.)
Place the fudge in the refrigerator for 2 to 3 hours, until firm.
Once the fudge is firm, lift parchment from the pan, and cut into pieces, being sure to get 1 cherry piece per slice.
Serve and enjoy!