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Here's My Heart Fudge Recipe


SKILL LEVEL : Intermediate


  • 1/4 cup butter or margarine (50 mL)
  • 1 cup candied red cherries (250 mL)
  • Few drops red food colouring (Few drops)
  • 1 jar (7.5 oz) marshmallow creme (213 g)
  • 1 1/2 cups evaporated milk (375 mL)
  • 1 tsp vanilla extract (5 mL)
  • 4 1/2 cups sugar (1.05 L)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/4 cup butter or margarine (50 mL)
  • 2 cups CHIPITS White Chocolate Chips (500 mL)
  • 1 tsp almond extract (5 mL)


    1. Line 13x9x2-inch (33x23x5 cm) pan with foil.

    2. Place 1 cup (250 mL) white chocolate chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup (50 mL) melted butter and vanilla extract until mixture is smooth; add remaining 1 cup (250 mL) white chocolate chips (chips do not need to melt).

    3. Combine sugar, marshmallow creme, evaporated milk and 1/4 cup (50 mL) butter in heavy 4-quart (3.8 L) 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 chocolate chips only. Pour remainder into cocoa mixture; stir to blend.

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

    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 squares.

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

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