Have a Heart Fudge
Photo courtesy of theluxuryspot.com
2 cups (12 ounces) white chocolate chips, divided
1 teaspoon almond extract
1/2 cup cocoa powder, regular or Special Dark
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
4-1/2 cups sugar
1 jar (7 ounces) marshmallow creme
1-1/2 cups (12-ounce can) evaporated milk
1/4 cup (1/2 stick) butter
Line a 13x9x2-inch pan with foil.
Place 1 cup white chocolate 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 chocolate chips. Be advised - the 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 and the bubbles can't be stirred down. Continue boiling and stirring for 5 minutes more, remove from heat, and immediately add half of hot mixture to bowl containing only the white chocolate chips. Pour remainder into cocoa mixture and stir to combine.
Beat white chocolate chip mixture until chips are completely melted and 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 and refrigerate until firm. Remove from pan, peel off foil, and cut with heart-shaped cookie cutters or cut into squares. Cover and store
in refrigerator until ready to serve.
Makes about 8 dozen squares.
Note: For best results, do not double this recipe.
1 teaspoon almond extract
1/2 cup cocoa powder, regular or Special Dark
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
4-1/2 cups sugar
1 jar (7 ounces) marshmallow creme
1-1/2 cups (12-ounce can) evaporated milk
1/4 cup (1/2 stick) butter
Line a 13x9x2-inch pan with foil.
Place 1 cup white chocolate 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 chocolate chips. Be advised - the 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 and the bubbles can't be stirred down. Continue boiling and stirring for 5 minutes more, remove from heat, and immediately add half of hot mixture to bowl containing only the white chocolate chips. Pour remainder into cocoa mixture and stir to combine.
Beat white chocolate chip mixture until chips are completely melted and 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 and refrigerate until firm. Remove from pan, peel off foil, and cut with heart-shaped cookie cutters or cut into squares. Cover and store
in refrigerator until ready to serve.
Makes about 8 dozen squares.
Note: For best results, do not double this recipe.
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