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Little Chocolate Fudge Hearts

in Diana's Recipe Book

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Servings: Makes about 8 dozen pieces
A very yummy, romantic fudge confection to make for Valentines Day for your "Sweetie".

1-2/3 cups white chocolate chips, divided

1 teaspoon almond extract

1/2 cup unsweetened cocoa or Dutch Process Cocoa

1/4 cup (1/2 stick) unsalted butter or margarine, melted

1 teaspoon vanilla extract

4-1/2 cups granulated sugar

1 jar (7 oz.) marshmallow creme

1-1/2 cups (12-oz. can) evaporated milk

1/4 cup (1/2 stick) unsalted butter or margarine

A few drops red food color (optional)

1 cup candied red cherries, optional

1. Line 13x9x2-inch pan with foil.

2. Place 1 cup white chips and almond extract in medium
bowl. In second medium bowl, stir together cocoa, melted
butter and vanilla extract until mixture is smooth; add
remaining 2/3 cup white chips (chips do not need to melt).

3. Combine sugar, marshmallow creme, evaporated milk and
1/4 cup butter in heavy 4-quart saucepan. Cook over medium
heat, stirring constantly, until mixture comes to full rolling boil
(bubbles can't be stirred down); continue boiling and stirring 5
minutes. Remove from heat. Immediately add half of hot
mixture to bowl with white chips only. Pour remainder into
cocoa mixture; stir to blend.

4. Beat white chip mixture until chips are completely melted;
stir in red food color, if desired, and cherries. Spread evenly in
prepared pan. Beat cocoa mixture until chips are melted and
mixture thickens slightly. Spread evenly over top of white

5. Cover; refrigerate until firm. Remove from pan; peel off foil.
Cut with heart-shaped cookie cutters or cut into squares.
Cover; store in refrigerator.
Makes about 8 dozen pieces.

NOTE: For best results, do not double this recipe.

Source: DianasDesserts.com
Date: July 26, 2002

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