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Home > Recipes > Here's my Heart Fudge

Here's my Heart Fudge Recipe

Here’s my Heart Fudge
  • Fun for Kids

  • Quick & Easy

  • Intermediate

Find Similar Recipes:

Candies x Fun for Kids x Quick & Easy x Intermediate x HERSHEY’S Premier White Chips x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x Valentine’s Day x Mother’s Day x Snacks x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 cup candied red cherries, quartered
  • Few drops red food color (optional)
  • 1 jar (7 oz.) marshmallow creme
  • 1-1/2 cups (12-oz. can) evaporated milk
  • 1 teaspoon vanilla extract
  • 4-1/2 cups sugar
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
  • 1 teaspoon almond extract

Directions

1. Line 13x9x2-inch pan with foil.

2. 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).

3. 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.

4. 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.

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. About 8 dozen squares.

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

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