Heres My Heart Fudge Food

CONVERSATION HEART FUDGE

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.

HERE'S MY HEART FUDGE

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.