Description
This Valentine Hearts Fudge recipe creates a deliciously creamy, layered white chocolate treat tinted with red food coloring and adorned with festive heart-shaped sprinkles. Perfect for Valentine’s Day or any special occasion, this fudge combines sweetened condensed milk and high-quality white chocolate chips to achieve a smooth, melt-in-your-mouth texture. The fudge is prepared in three layers—red, white, and red—resulting in a charming, heart-shaped dessert that is as delightful to look at as it is to eat.
Ingredients
Scale
Fudge Base
- 3½ cups (2 – 12 ounce packages) White Chocolate Chips, divided
- 1 can (14 ounces) Sweetened Condensed Milk, divided
- 3 tablespoons Unsalted Butter, divided
Color and Decoration
- Red Food Coloring, about 10 drops or to desired shade
- 1 tablespoon Heart-shaped Sprinkles
Instructions
- Prepare the Pan: Line an 8 x 8-inch square pan with parchment paper or spray it with non-stick spray and cover with aluminum foil for easy removal of the fudge after setting.
- Melt First Red Layer: In a microwave-safe bowl, combine 2 ¼ cups (two-thirds) of the white chocolate chips, two-thirds of the sweetened condensed milk, and 2 tablespoons of unsalted butter. Microwave in 20-second bursts, stirring after each, until the mixture is melted and smooth, usually under 2 minutes. Avoid overheating to prevent graininess.
- Add Red Coloring: Stir in about 10 drops of red food coloring until the mixture is evenly tinted. Adjust the color intensity as desired.
- Set Red Layer: Spoon half of the red fudge mixture into the prepared pan and spread it evenly despite its sticky texture. Place this in the freezer for a few minutes until firm. Keep the remaining red mixture warm by wrapping the bowl in towels to prevent it from hardening.
- Melt White Layer: In a clean microwave-safe bowl, combine the remaining 1 ¼ cups of white chocolate chips, the remaining sweetened condensed milk, and 1 tablespoon of unsalted butter. Microwave in 20-second bursts, stirring after each interval, until melted fully and smooth.
- Layer White Fudge: Pour the white fudge over the set red fudge layer, spreading it gently to cover the red layer completely. Return the pan to the freezer for a few minutes to allow this layer to set.
- Warm Remaining Red Fudge: Warm the leftover red fudge mixture slightly so it becomes stirrable again; this enables easier spreading as the final top layer.
- Top with Red Fudge: Spoon the warmed red fudge over the white layer, smoothing it evenly to complete the triple-layered look.
- Chill: Cover the pan tightly with plastic wrap and refrigerate for about 2 hours until the fudge is fully set and firm.
- Cut Hearts: Remove the fudge by lifting the parchment paper from the pan. On a countertop, use a small heart-shaped cookie cutter to cut out heart-shaped pieces efficiently, minimizing fudge waste.
- Decorate: Evenly sprinkle heart-shaped sprinkles over the cut fudge hearts for a festive, decorative touch. Serve and enjoy!
Notes
- Storage: Store fudge in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving for a softer texture.
- Freezing: For longer storage, freeze fudge wrapped in parchment paper and then tightly in aluminum foil for up to 2 months.
- Chocolate Quality: Use high-quality white chocolate chips for best melting and texture results; generic brands may not melt smoothly.
- Dairy Caution: Use sweetened condensed milk, not evaporated milk, to ensure the fudge sets properly.
- Microwave Heating: Avoid overcooking the fudge mixture in the microwave to prevent graininess.
- Pan Lining: Lining your pan with foil or parchment paper enables easy removal and cleaner cutting of fudge shapes.
Nutrition
- Serving Size: 1 piece (approx. 50g)
- Calories: 220
- Sugar: 21g
- Sodium: 35mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 15mg
