Heres My Heart Fudge Recipes

Steps:

• Lightly oil a 9-inch-square pan. (A smaller pan will make the fudge thicker and more difficult to cut.) Place milk in a heavy 12-quart saucepan. Stir in sugar; add butter. Over medium heat, stir constantly, until sugar dissolves and butter melts. Increase heat to medium high, bring to a boil, and cover with lid. Let boil for 2 minutes, and uncover. Do not stir; clip a candy thermometer on side of pan, and let mixture boil, over medium-low heat, until it reaches 240 degrees (the soft-ball stage), 15 to 25 minutes. Meanwhile, prepare an ice water bath.
• Immediately remove pan from heat, and dip the base of the pan in the ice water for 5 seconds. Let the fudge sit at room temperature without stirring, with the thermometer attached, until the thermometer reads 122 degrees and mixture is lukewarm, about 40 minutes. If using food coloring, add 1 drop. Stir the fudge with a wooden spoon until it changes from glossy to opaque and is thick and creamy, 2 to 5 minutes. Quickly pour into prepared pan. Use piece of plastic wrap to smooth fudge into the pan, creating an even surface. Let cool completely, 2 to 3 hours, and cut with 1/2- to 1 1/2-inch heart cookie cutters. (Oil the cutters with the canola oil inside and out before using.) Fudge will keep, well wrapped in plastic or in an airtight container, up to 1 week.

Steps:

• Line an 8-inch square pan with aluminum foil. Set aside.
• In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.
• In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.
• While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.
• Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
• Place each fudge square into a foil bonbon cup or mini muffin cup. Center the cup on a cellophane square and wrap it using 1-inch pieces of pipe cleaner to secure the ends. Makes 64 bite-size pieces. Store at room temperature or in the refrigerator for added firmness.

Steps:

• Line 13x9x2-inch pan with foil.
• Place 1 cup white chips and almond extract in medium bowl.
• In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).
• 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.
• Beat white chip mixture until chips are completely melted; stir in cherries.
• Add red food color, if desired.
• Spread evenly in prepared pan.
• Beat cocoa mixture until chips are melted and mixture thickens slightly.
• Spread evenly over top of white chip layer.
• Cover; refrigerate until firm.
• Remove from pan; peel off foil.
• Cut with heart-shaped cookie cutters or cut into squares.
• Cover; store in refrigerator.
• About 8 dozen squares.
• NOTE: For best results, do not double this recipe.