Oh Fudge, Fudge

Directions

1. Line a 9-inch square baking pan with parchment, leaving about 2 inches overhanging on two opposite sides. Lightly coat the parchment with cooking spray.
2. In a medium saucepan over medium heat, combine the sugar, heavy cream, and unsalted butter. Stir frequently until the butter melts, about 3 minutes. Attach a candy thermometer and continue heating until the mixture reaches 240°F, then remove from heat.
3. Add the white chocolate chips, Marshmallow Fluff, maraschino cherry juice, vanilla extract, and kosher salt. Stir until the chips are fully melted and the mixture is smooth. Add 1 to 2 drops of red food coloring and stir; add more if needed to achieve the desired pink shade.
4. Pour the fudge into the prepared pan and gently shake to spread it evenly. Allow it to cool at room temperature until set, at least 3 hours or up to 12 hours.
5. Using the parchment overhang, lift the fudge out of the pan and transfer to a cutting board. Cut into 12 rectangles. Use letter stamps to imprint “Oh Fudge” on each piece.