Line an 8-by-8-inch square baking pan with parchment paper.

Leave a little parchment paper hanging over the sides so you can lift the finished fudge out easily.

Lightly grease the parchment paper if necessary.

Set the pan aside.

Step 2: Prepare the Cherries

Drain the maraschino cherries in a fine-mesh strainer.

Finely chop 3/4 cup of cherries and spread them between layers of paper towels.

Gently press to remove as much moisture as possible.

Set aside the additional cherries for decorating.

This step is important because excess moisture can affect the texture of the fudge and make it difficult to set.

Step 3: Prepare the Cherry Flavoring

Measure 2 tablespoons of maraschino cherry juice into a small bowl.

Add the vanilla extract and optional almond extract.

Stir gently to combine.

Keep the remaining cherry juice aside for another use rather than adding more liquid to the fudge mixture.

Step 4: Melt the White Chocolate

Place the white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl.

Microwave in 20-second intervals, stirring thoroughly after each interval.

Continue until the chocolate is almost completely melted and the mixture becomes smooth and creamy.

White chocolate can scorch easily, so use short intervals and avoid overheating.

If you prefer, use a double boiler over gently simmering water, stirring continuously until smooth.

Step 5: Add the Cherry Flavor

Remove the bowl from the heat.

Add the measured cherry juice mixture and stir gently until incorporated.

Add the optional gel food coloring a little at a time until you reach your preferred shade of pink.

The mixture should remain thick, smooth, and glossy.

Step 6: Fold in the Cherries

Gently fold the chopped, dried maraschino cherries into the fudge mixture using a silicone spatula.

Distribute the cherry pieces evenly throughout the mixture.

Avoid excessive stirring because the cherries can release additional moisture and streak the fudge.

Step 7: Transfer to the Pan

Pour the cherry fudge mixture into the prepared baking pan.

Use a spatula to spread it evenly into the corners.

Gently tap the pan against the countertop to remove large air pockets.

Smooth the surface with the back of a spoon or an offset spatula.

Step 8: Decorate the Fudge

Sprinkle the top with the reserved chopped cherries, making sure they are thoroughly dried.

For an elegant finish, drizzle melted white chocolate over the surface.

You can also add a few festive sprinkles for a beautiful Christmas or Valentine’s Day appearance.

Step 9: Chill Until Firm

Cover the pan loosely with plastic wrap or foil and refrigerate for approximately 4–6 hours, or preferably overnight.

The fudge should become firm enough to cut into clean squares.

Step 10: Slice and Serve

Once completely chilled, lift the fudge out of the pan using the parchment paper overhang.

Place it on a cutting board.

Using a sharp knife, cut it into approximately 36 small squares.

For cleaner cuts, warm the knife under hot water, dry it completely, and wipe it between slices.

Arrange the finished pieces on a serving platter or transfer them to an airtight container.