I would suspect cherry flavoring or cherry liqueur was substituted for vanilla in a fudge recipe if there were no signs of cherries. I add 1/8 t. orange flavoring to a fudge recipe to make it taste like Terry's Chocolate Oranges (the foil-wrapped ones you whack to split into chocolate orange wedges).

I suspect that the cherry flavor came from Cherry Heering liquor, which was popular in the 1950's as an ingredient in pink "ladies' cocktails", like Singapore Slings.

Does this mean one can come up with great tasting but different fudge just by adding a flavoring? Exciting thought.

Yep! But remember to add it last (like you do vanilla) and a little goes a LONG way....

I make a low-sodium, low-carb recipe for Easy Caramel Popcorn and I add all kinds of flavorings to that recipe as another way to change up the mundane: cinnamon oil, pumpkin pie or apple pie spice, coconut flavoring, rum flavoring, butterscotch flavoring, orange extract, caramel extract, root beer extract......

Now that I've mentioned the recipe, I'd better go ahead and post it. A nice way to use up those flavorings that seem to linger in the cabinet.

EASY CARAMEL POPCORN

(source: The Diabetes Snack Munch Nibble Nosh Book- by Ruth Glick)

Nonstick cooking spray

10-cups popped corn (I use an air-popper.)

6 (Kraft) caramel candies, cut into small pieces [Grainlady note: If you can find Kraft Caramel Bits - check baking isle near chocolate chips - you can use 1/4-cup of the bits and not have to cut the caramel candies - woo-hoo!]

2 T. dark or light corn syrup

1/2 T. water

1. Preheat the oven to 350°F. Spray a large jelly roll pan or rimmed cookie sheet with non-stick cooking spray and set aside. Place the popcorn in a large ceramic or glass bowl and set aside.

2. In a 1-cup measure or similar microwave-safe bowl (one with a handle is preferred), combine the caramels, syrup, and water. Cover with wax paper (I omit this step) and microwave on high power for 40-seconds. Stir. Microwave for an additional 30-seconds until the caramels are completely melted.

3. Being very careful to keep fingers away from the hot wyrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the mixture evenly on the prepared baking pan. Bake the popcorn for 4-6 minutes until the syrup hardens slightly (4-1/2 minutes in my oven).

4. Cool before serving. Store in tightly covered container at room temperature. Leftover popcorn will keep for 4-5 days.

[Grainlady add-ins: Add to the hot mixture, stir, then pour over popcorn.]

-1 teaspoon pumpkin pie spice mix OR apple pie spice mix

-1/8 t. cinnamon oil (keep your face away from the hot mixture and don't inhale the fumes from the cinnamon oil)

-1/8 - 1/4 t. of other liquid flavorings/extracts - or to taste

Makes 10 1-cup servings.

Per 1-cup serving:

Exchanges- 1/2 carbohydrate

Calories - 53

Calories from fat - 7

Cholesterol - 1 mg

Sodium - 59 mg

Total Carbohydrate - 11 g

Dietary Fiber - 1 g

Sugars - 6 g

Protein - 1 g