Description
Valentine Hearts Fudge is a delightful layered white chocolate fudge with vibrant red and white layers, adorned with heart-shaped sprinkles. This easy-to-make recipe combines rich white chocolate, sweetened condensed milk, and a touch of butter, setting into a smooth, luscious treat perfect for gifting or celebrating Valentine's Day.
Ingredients
Scale
Red Fudge Layer
- 2 ¼ cups white chocolate chips
- ⅔ can sweetened condensed milk (approx. 7.5 ounces)
- 2 tablespoons unsalted butter
- 10 drops red food coloring
White Fudge Layer
- 1 ¼ cups white chocolate chips
- ⅓ can sweetened condensed milk (approx. 3.75 ounces)
- 1 tablespoon unsalted butter
Topping
- 1 tablespoon heart-shaped sprinkles
Instructions
- Prepare the Pan: Line an 8 x 8 inch square pan with parchment paper or sprayed aluminum foil to prevent sticking and make removing the fudge easier.
- Make the Red Fudge: In a microwave-safe bowl, combine 2 ¼ cups white chocolate chips, ⅔ can sweetened condensed milk, and 2 tablespoons unsalted butter. Microwave in 20-second intervals, stirring each time, until fully melted and smooth, about 2 minutes total. Stir in 10 drops of red food coloring until evenly mixed.
- Set the First Layer: Spoon half of the red fudge mixture into the prepared pan, smoothing it out with a spoon. Freeze for a few minutes to set. Wrap the remaining red fudge bowl with towels to keep warm for later use.
- Make the White Fudge: In another microwave-safe bowl, combine 1 ¼ cups white chocolate chips, ⅓ can sweetened condensed milk, and 1 tablespoon unsalted butter. Microwave in 20-second bursts, stirring between each, until melted and smooth.
- Layer the White Fudge: Spoon the white fudge over the set red layer and smooth it evenly. Place back in the freezer for a few minutes to firm up.
- Top with Remaining Red Fudge: Warm the reserved red fudge slightly so it can be stirred smooth again. Spoon it over the white layer and smooth carefully.
- Chill: Cover the layered fudge with plastic wrap and refrigerate for 2 hours until fully set.
- Cut and Decorate: Lift the fudge from the pan using the parchment paper. On a countertop, use a small heart-shaped cookie cutter to cut out heart pieces efficiently to minimize waste. Sprinkle the hearts evenly with 1 tablespoon of heart-shaped sprinkles before serving.
Notes
- Store fudge in an airtight container in the refrigerator for up to two weeks. Let come to room temperature before serving for a softer texture.
- Freeze fudge wrapped in parchment paper and tightly in aluminum foil for up to 2 months.
- Use high-quality white chocolate chips for smooth melting and better texture.
- Ensure to use sweetened condensed milk, not evaporated milk, for proper thickening and setting.
- Avoid overcooking fudge in the microwave to prevent grainy texture.
- Lining the pan with parchment or foil makes removing and cutting fudge easier and cleaner.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 250 kcal
- Sugar: 28 g
- Sodium: 35 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
